Dairy Packaging

Naturally, nutrients from plants, animals and fungi are obtained, which serve nutrients such as fats, carbohydrates, proteins, vitamins and minerals. Today, we use many dairy products such as cheese, butter, yoghurt, and ayran in our routine lives. These products are obtained from the milk of mammals such as buffalo, goat, sheep and camel. Also, these products required greater safety than oxygen. Oxygen is harmful to all food products.

Dairy products already undergo fermentation, pasteurization, etc. is done with. In fermentation, yeast can ferment sugar into alcohol and co² without air. In other words, when the product goes out and comes into contact with oxygen, microbial growth will begin. Preventing the development of microbial contamination requires good packaging. For the dairy industry, oxygen scavengers play a vital role in eliminating or reducing the oxygen content and increasing the shelf life of the product. Nitrogen frees the product from contact with oxygen. It creates a nitrogen environment for long-term storage of food.

Oxygen absorbers for the dairy industry – Oxygen absorbers for Dairy Packaging
Oxygen scavengers for dairy packaging provide internal safety and external protection from light that transforms the product into another extreme form. Therefore, we use polyethylene and aluminum foil as primary packaging for external security. Cream, butter, ghee, buttermilk etc. We use excellent barrier material for products. It should be moisture proof. It should be opaque and of good strength, and oxygen absorbers should be placed on the products to benefit.