CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 9 : Milk Based Products And Mixes

Packing of milk based foods

1. Presently traditional dairy products are packed in poly ethylene pouches, paper bags or cardboard cartons.
2. Vacuum packing provides extended shelf life, delays microbial and non microbial spoilage.
3. Shrink wrapping is also employed to increase the shelf life of indigenous sweets.
4. Oxygen scavengers and retort pouches are used for indigenous sweets such as kheer.
5. LLDPE and HDPE standard pouches are used for some products.
6. Vacuum packing followed by hermetical sealing is useful. Shrink wrapping is used for indigenous sweets.
7. Retort pouching is useful for indigenous foods like kheer.
8. Peda, burfi, and kalakand can be protected with lamination packing for extending the shelf life.