Karaman 2015

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Recent Advances in Dairy Packaging

a b c c
A. D. Karaman , B. zer , M. A. Pascall & V. Alvarez
a
Adnan Menderes University, Faculty of Agriculture, Department of Dairy Technology, 09100,
Aydn, Turkey
b
Ankara University, Faculty of Agriculture, Department of Dairy Technology, 06110, Ankara,
Turkey
c
The Ohio State University, Department of Food Science and Technology, Columbus, OH
43210, USA
Accepted author version posted online: 13 Feb 2015.
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To cite this article: A. D. Karaman, B. zer, M. A. Pascall & V. Alvarez (2015): Recent Advances in Dairy Packaging, Food
Reviews International, DOI: 10.1080/87559129.2015.1015138
To link to this article: http://dx.doi.org/10.1080/87559129.2015.1015138
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Recent Advances in Dairy Packaging
A. D. Karaman1*, B. zer2, M. A. Pascall3, and V. Alvarez 3
1
Adnan Menderes University, Faculty of Agriculture, Department of Dairy Technology, 09100,
Aydn, Turkey
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2
Ankara University, Faculty of Agriculture, Department of Dairy Technology, 06110, Ankara,
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Turkey
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3
The Ohio State University, Department of Food Science and Technology, Columbus, OH
43210, USA
Downloaded by [University of Aberdeen] at 08:42 14 February 2015
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* Corresponding author.
E-mail address: demet.karaman@adu.edu.tr (A.D. Karaman).
Abstract an
The type of packaging material for dairy products is of critical importance because of its impact
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on quality, safety, cost and marketing of the commodities to consumers. Recently, interest has
shifted towards novel applications such as smart or intelligent packaging, modified atmosphere
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and active packaging, and sustainability. This article reviews recent applications and trends in
the packaging of dairy products such as evaporated, sweetened condensed and powdered milks,
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ice cream, butter, acidified dairy products and cheeses.

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Key words: Packaging, dairy products, edible packaging, smart packaging, nano-technology.
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1. Introduction
Packaging systems provide a physical barrier for dairy products and protect them from
physical/mechanical damage, environmental contaminants, aroma changes and moisture loss (1).
1
Packaging, ideally, limits nutrient losses and helps to extend the shelf-life of dairy products. In
modern times, packaging has also become a potent marketing tool. Packaging informs the
consumer about the contents inside by providing key imagery and information about the product.
Enticing and practical packaging can thus be used as a tool to increase a products consumer base
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(2).
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Food packaging can be traced to ancient times when prehistoric societies began to migrate from
one place to another and trade in the process. Packaging began with crude materials such as
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leaves, shells, barks and animal skins. Then, amphoras were used in the Neolithic period for
liquid transport followed by the invention of the wooden barrel. The wooden barrel is believed to
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date from 300-350 BC, which is also around the time that glass became popular. These
packaging types were used to store and trade liquids. Within modern times the packaging of fluid
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milk started when Gail Borden discovered and patented the process for condensed milk in 1856.
This was followed by the glass milk bottle in 1884, the invention of the automatic bottle filler
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and capper in 1886 and then the first plastic-coated paper milk carton in 1932 (3). As time went
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by, societies developed and there was a need to incorporate new functions into the package.
Also, with an increase in consumers demand for more information about a packaged product,
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details about the manufacturers identification, the items preparation process, storing conditions,
shelf-life and nutritional value were included on the products label (4).
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Within recent times, the traditional concept of minimal interaction between packaging materials
and the product has changed. Examples of minimal interactions include passive interactions such
as ingredient migration and sorption between the food and the package. New approaches to the
2
development of packaging materials now focus on active interactions between the package and
the food. This has led to the idea of new active and intelligent packaging for dairy and other
types of products (4). This paper summarizes changes in packaging technology and their
implications for the future of dairy products.
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2. Different Types of Packaging
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The primary purposes of packaging are to preserve the physical, chemical, and sensory
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characteristics of the product and to protect it against spoilage and other harmful factors from the
point of production to that of consumption (1). Packaging also provides specific units of a
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product that are easily handled, stored, transported, marketed and consumed.
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Modern milk and dairy products are packaged in various types of materials depending on product
properties, processing conditions, storage parameters, handling requirements and end use format.
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Today, there are numerous materials available for the packaging of dairy products. These
materials vary in toxicity, durability, product compatibility, permeability, malleability, density,

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marketing appeal, printability, and cost (5). Dairy product packaging includes glass and plastic
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bottles, various cartons, pouches, cans, aerosol containers, plastic tubs, and other containers (3).
For retail trade applications the selected material must be printable and be able to provide
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information about the nutritional value, ingredients content and other information required by the
relevant legislation for the jurisdiction associated with the commercial trade.
Packaging is often grouped into three categories: primary, secondary and tertiary packaging.
Primary packaging material is the one in direct contact with the product and is usually used for
3
the individual retail unit. Secondary packaging houses primary packages and often groups
multiples of the primary packages. Tertiary packaging or distribution packaging is designed to
house secondary packaging, and is commonly used for warehousing or transportation of the
product. Consumers expectation about a given dairy product is one of the driving forces behind
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the selection, type and size of a package (2). For example, within recent times individual-sized,
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ready-to-eat cheeses and yogurts require packaging for these products in single serving sizes.
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2.1. Functional Characteristics of Packaging
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The nature of the packaged product also influences the selection of the packaging material. For
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products with sensitivity to oxidation, for example, if a plastic package is selected, it must be one
with high barrier to oxygen in order to provide extended shelf life to the product. High barrier
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plastic materials are those with extensive cross linking of its polymeric chairs and high
crystallinity. Examples of these types of materials would be ethylene vinyl alcohol (EVOH),
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polyvinyldiene chloride (PVDC) and nylon. If the dairy product must be processed at high
temperatures while in the package, a material with stability at these temperatures must be
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selected. This is the reason why sterilized milks are usually packaged in metal cans or other type
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of heat tolerant materials. For multilayered composite materials produced by companies such as
Tetra Pak and Combibloc, each sublayer of the material must have desirable characteristics that
Ac
are essential to the extension of the packaged product. Hence the reason why these materials
have aluminum foil for good gas barrier, polyethylene for heat sealing, moisture control and
protection to the aluminum foil, and paperboard for shape, structural integrity and printability in
some cases.
4
2.2. Regulations of Dairy Products: US and Europe Perspective
The primary objective of food legislations is to ensure safety as well as protecting the products
nutritional, physical, chemical and microbiological characteristics until consumption. The
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majority of todays food packaging contains polymers at varying concentrations. There is a
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growing amount of legislation concerning the safety of polymers and toxic substances that may
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migrate into the packaged product. Most plastic packaging consists of a basic polymer with
auxiliary substances added to achieve desired functions. Although many countries have listed
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polymers, additives, adhesive coatings and lubricants that are permissible with the packaging of
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dairy products, certain restrictions do apply. In the US, such a list is part of the Code of Federal
Regulations (Part 21, Section 175.105) (6). In Europe, the European Commission regulates all
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materials that contact foods under the Framework Regulation EC (1935/2004). The European
Commission regulates specific materials such as ceramics, plastics, active and intelligent
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packaging according to national legislations within individual member countries (7).
Regulations relating to packaging materials intended for dairy products have been established by
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Codex Alimentarius, and the United States (US) Food and Drug Administration (FDA).
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According to Codex Alimentarius, every dairy product has a Codex standard and the packaging
of dairy products should conform to the CAC/RCP 1-1969 legislation, which outlines general
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principles of food hygiene. Codex Standard 1-1985 is an additional legislation which outlines
general standards for the labeling of pre-packaged foods. Similarly, in the US, dairy products are
required to be packaged and labeled according to the Code of Federal Regulations (CFR, Title 21
130Food Standards: General,101 Food Labeling). If a product is not labeled according to the
5
relevant regulation, or if materials facts about the product are withheld from public view on the
label, that product could be deemed as misbranded by the associated regulatory agency.
In an effort to ensure the safety of milk and other dairy products that contains milk, the US
Government developed regulations that incorporates guidelines that addresses the processing,
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packaging, and sale of Grade "A" milk and milk products, including buttermilk and buttermilk
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products, whey and whey products, and condensed and dry milk products. The Grade A
Pasteurized Milk Ordinance (PMO) also specifies the requirements for package labeling of
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pasteurized dairy products. It states that the following information must be provided on the label
of the package: 1) the identity of the plant where the product was pasteurized, ultra pasteurized,
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or aseptically processed; 2) the words keep refrigerated after opening in the case of shelf-stable
aseptically processed milk and milk products; 3) the word Goat or Sheep shall precede the
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name of the milk or milk product when it is made from goat or sheep milk, respectively; 4) the
words Grade A; 5) the word reconstituted or recombined if the product is made by

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reconstitution or recombination (8). If a product is not labeled according to the relevant

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regulation, or if materials facts about the product are withheld from public view on the label, that
product could be deemed as misbranded by the associated regulatory agency.

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6
3. Packaging Trends and New Concepts in Dairy
Products
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3.1. Fluid milk
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Milk is a liquid matrix of water, proteins, lipids, minerals, carbohydrates and other minor
substances such as vitamins, hormones, etc. Milk is highly perishable, and rapidly diminishes in
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quality and safety at room temperature (9). These can occur as a result of microbial activity, or
the oxidation of lipids and vitamins. Poor handling, processing (pasteurization, ultra
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pasteurization, ultra high temperature (UHT)), transporting, and storage all accelerate
deterioration. This can occur at room temperature but is also known to happen under chill storage
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conditions (9). Therefore, milk packaging is of critical importance for effectively protecting the
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liquid product from microbial contamination, light and or oxygen (10), and for maintaining its
nutritional value during storage (3).

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At present, traditional glass bottles are less commonly used to store milk when compared to what
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occurred in the 20th century. The main types of materials used for milk packaging today include
high-density polyethylene (HDPE) jugs, polyethylene terephthalate (PET) and polycarbonate

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(PC) bottles, high impact polystyrene (HIPS) tubs, low-density polyethylene (LLDPE/LDPE)
pouches, paper-coated containers and other multi-layered composite materials that could be all
polymers or blends of aluminum foil and polymers. The most common consumer package for
sterile dairy products are the laminated paperboard carton either rectangular with a gable top, flat
7
top or tetrahedral in shape (3, 9, 11, 12). In some cases, fluid milk may be packaged with a
particular material or may have a definitive shape for marketing purposes. For example, a teat-
shaped fluid milk bottle has been recently introduced as a marketing tool for fluid milk. It has the
conspicuous shape of a cows udder (13).
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Each packaging type used for dairy products has advantages and limitations. Narrow (diameter
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of 26 mm) or wide-necked (diameter of 35-40 mm) glass bottles are ideal packages for milk.
Glass is generally inert, does not alter the characteristics of the product, and can effectively
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protect it from oxygen, moisture and microorganisms. Flint glass is transparent and allows
product visibility but also allows the damaging effects of light. Colored glass can partially
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protect milk from harmful UV light. However, glass is breakable, heavy, requires high
manufacturing energy and is expensive to produce, recycle and store. To minimize breakage,
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glass bottles are usually placed in plastic crates or grouped in sets of six as secondary packaging.
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Aluminum cans are used for the packaging of vitamin-fortified milk for children and for milk
products flavored with coffee, cinnamon, caramel or vanilla. The advantages of aluminum cans
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include light weight, durability, impervious to light and aesthetic appeal. Aluminum can also be
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repeatedly and easily recycled (3, 9). However, aluminum production can be costly and current
research indicates that aluminum cans could be a potential medium for the transfer of bisphenol
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A (BPA) to the consumers. Bisphenol A is a chemical used in the coating of metal cans and
certain plastic packaging. Bisphenol A is known to be a health hazard and its use is restricted in
certain countries (14).
8
Plastics are long-chain polymers to which a number of additives are incorporated in order to
improve physical, chemical and mechanical properties. Plastics are advantageous as packaging
materials because they are lightweight, durable, good moisture and gas barriers, sealable,
recyclable, puncture resistant, flexible and cheaper to produce than glass and metal containers
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(Figure 1) (9). High density polyethylene blow-molded jugs are very popular for milk packaging
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in the US, Canada, and United Kingdom (UK). These can be used to package pasteurized full-
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fat, semi-skimmed and skimmed milk. Recently, multilayered co-extruded HDPE bottles have
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been introduced into the market to package UHT milk (3, 9). High density polyethylene is easy
to feed into dispensers for molding and shaping, and has been used to make containers with
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handles that are used for convenience and ease of transport. High density polyethylene can be
extruded into films used to make pouches. It can also be laminated with other materials such as
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aluminum foil, paper, and other polymeric packaging films. High density polyethylene is a good
moisture barrier and is resistant to inorganic solvents. However, HDPE packages are poor
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barriers to oxygen and light. HDPE can be made opaque to limit light exposure or against ultra
violet radiation from fluorescent light by coloring the resin or shrink wrapping it with a suitable
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opaque label. The published literature confirms that photo-oxidation reactions have been
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reported in milk packaged in plastic with limited ability to block light (15, 16).
PET plastic jugs are used to package numerous liquid milk products including full-fat, semi-
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skimmed, skimmed, flavored, cultured, ultra pasteurized, UHT and micro-filtered milk (17). PET
is superior to HDPE because it has excellent mechanical properties, provides good gas barrier
and reduces the adverse effects of light on milk quality when used in the form of pigmented
bottles. PET also alters the flavor of milk much less when compared with HDPE (18). On the
9
other hand, pigmented HDPE bottles, with a greater thickness than currently used PET bottles,
are finding their way into the fresh milk packaging market. Both packaging material types are
convenient and have easy opening and reclosing features, which are appealing to consumers
(19).
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Sachets and pouches are also used for fluid milk packaging. Some of them are made with an
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ethylene vinyl alcohol copolymer (EVOH) laminated by LDPE and with carbon black at the
center. Newer to the market is a chalk-filled, multilayer plastic pouch. Compared with traditional
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packaging materials, these pouches provide an extended shelf-life to the product and are more
resistant to oxidative degradation from light and oxygen. In general, the making of pouches
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requires less production energy, and produce less waste and toxic emissions (12). Newly
introduced commercial pouches can be used for applications where the product requires no
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refrigeration and has a yearlong shelf-life for UHT milk packaging (20).
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Active and intelligent packaging is also used for fluid milk products. One example is the use of
an edible cellulosic film embedded with lactase and coated to a polymeric film using the casting
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method (21). This was used to decrease the lactose level in milk (22, 23). Lactase is immobilized
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covalently onto low-density polyethylene (LPDE) surface between layers of repeated depositions
of polyethyleneimine (PEI) and glutaraldehyde cross-lining layers (Wong et al., 2013) (24).
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Wong and Goddard (21) found that lactase immobilized in such a way could retain its activity
around 13% under dry conditions and 64% under wet conditions. This bioactive film was tested
when used to make 100 ml milk containers that were stored at 25C for 25 hours and at 7C for
48 hours. Test results showed that 21.94% of the lactase incorporated into the film migrated into
10
the milk after 14 hours of contact. More importantly, after 25 hours at 7C, there was a 78% and
85% lactose reduction in the films with 1 or 1.5% incorporated lactase, respectively. After 25
hours at 25C, a 92% reduction in lactose in the milk was reported. This film was used as the
food contact layer of the multilayered milk packaging material (4). Other types of research
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involving milk packaging primarily focus on aroma and flavor absorption from the material.
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These have the potential to cause changes in taste emerging as cooked and stale flavors,
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particularly in UHT milk. The use of a novel protein-loaded active packaging material (based on
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an existing UHT brick-type package) that scavenges and decreases the overall concentration of
cooked and stale flavor compounds in UHT milk has been under investigation (25). Perkins
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et al. (26) modified a commercially available aseptic package to include an oxygen-scavenging
film, which limited the development of stale flavors in UHT milk. Several other investigators
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have studied the effects of dairy packaging materials on sensory, chemical and microbial
properties of pasteurized and UHP milk (10, 27, 28). In one study pasteurized milk was packaged
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in multilayer pigmented bottles [HDPE + 2% TiO 2 /HDPE + 4% carbon black/HDPE + 2% TiO 2 ]
with550600 m thickness, monolayer pigmented bottles [HDPE +2% TiO 2 ] with 550600 m
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thickness, clear PET bottles with 300350 m thickness and pigmented PET bottles [PET+2%
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TiO 2 ] with 300350 m thickness. These packages were monitored for chemical, microbial and
sensorial changes over a 7-days period (10). The best overall protection was provided by the
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multi and monolayer HDPE bottles. These offered better protection against loss of vitamin A and
riboflavin. It was suggested that such HDPE bottles might be attractive and convenient
alternatives to the coated paperboard carton for fresh milk packaging (10). Saffert et al. (29)
studied the effect of light transmittance on nutrients in pasteurized whole milk exposed to
11
fluorescent lights at 8C. Milk packaged in pigmented and clear PET bottles were tested under
the lights and compared with milk stored in the dark under the same conditions. The clear PET
bottles under fluorescent light had 22% less vitamin A and 33% less vitamin B2 when compared
with the pigmented PET bottles. The vitamin B12 content in both types of bottles remained
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relatively stable. Pigmented PET bottles had significantly higher vitamin retention. Depending
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on the PET bottles pigmentation levels, the losses in vitamin A and vitamin B2 were 0-6% and
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11-20%, respectively for the pigmented and clear PET bottles.
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3.2. Evaporated Milk
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Evaporated milk is the generic name for sterilized unsweetened condensed milk, that is, fresh
cows milk with approximately 60% less water. Evaporated milk is used for specific purposes,
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for example, in coffee and tea as whitening agent, or for cooking. The manufacturing process of
evaporated milk includes the following steps in sequential order: evaporation, concentration,
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homogenization, cooling, packaging and sterilization.

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The long shelf-life of evaporated milk at room temperature requires specialized packaging
material. Mechanical resistance against the permeation of water, gases, hydrophobic

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components, and light are important aspects of the packaging material. In addition, the surfaces
in direct contact with the milk must be made from food-grade materials. Metal cans are the
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traditional and still widely used containers for evaporated milk. The base material in these cans is
steel, but most cans are tin-plated, or coated with enamel, epoxy, or lacquers to prevent rusting or
attack from the packaged product. Furthermore, some tin plated cans are coated with a polymeric
layer to prevent tin or iron from leaching into the product and compromising the nutritional
12
quality or sensory characteristics of the milk. In the past, cans with vent holes were used. These
holes were sealed with solder containing lead. These carried the risk of lead contamination to the
product. According to current standards, cans are sealed by locking the curl on the lids to the
flange on the body of the opened can, thus, avoiding the lead contamination risk. Once the curl is
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locked in and the seal is accomplished, it is called a double seam and can safely store evaporated
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milk for several months without refrigeration (3, 30, 31).These cans allow for in-container
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heating to kill all vegetative microorganisms and to inactivate bacterial spores.
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UHT evaporated milk is also commercially available in the markets in a variety of other
packaging materials including aluminum foil-lined cartons, cups made with aluminum or
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polystyrene, and even translucent polystyrene portion control cups (32). Evaporated milk
packaged in translucent polystyrene portion cups usually develops an oxidized flavor,

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presumably due to the appreciable gas and light permeability of this material.
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3.3. Sweetened Condensed Milk

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Sweetened condensed milk (SCM) is the generic name of sterilized, sweetened evaporated milk.
Evaporating, homogenizing, and seeding fresh whole milk with lactose produces sweetened
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condensed milk. It is sweetened with sucrose and/or dextrose until the finished product contains
not less than 28% of milk solids and 8% of milk fat (33). SCM is used not only as a spread or
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sweetener but also as a material for various food products to improve their flavor, taste, and
mouth feel (34). For retail sale the product is mainly packed in tin plated, steel or aluminum
cans. These are capable of withstanding pasteurization and sterilization processes, and act as
good gas and light barriers. Cans are flame-sterilized before use and filled in a closed
13
environment supplied with filtered fresh air. These precautions prevent contamination with mold
spores. Small (2040 g) portion packs made of aluminum foil and plastic laminate, metal or
plastic tubes and aluminum lined milk cartons are widely used. Bulk packages are also
available in metal drums or bag-in-box systems, holding up to 1000 kg of the product (35).
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Important characteristics of the bulk containers are their design for easy opening, low costs, ease
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of processing on high-speed lines, and recyclability.
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3.4. Powdered Milk
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Powdered milk is dehydrated liquid milk and is typically used as a nutrient additive or cooking
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ingredient. Milk reception, clarification, cooling, standardization, heat treatment, evaporation,
homogenization, drying and packaging are the basic steps in the manufacture of powdered milk.
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Dry whole milk contains 26-40% milk fat (by weight) and not more than 5% moisture, excluding
fats on a milk solids not fat basis (36, 37).

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Food products with high moisture contents have a limited shelf-life because of the potential for
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microbial growth and detrimental reactions. Dry foods, such as powdered milk, can have a long
shelf-life if packaged and stored properly. To ensure maximum storage quality, dried products
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must be packaged in a gas and moisture-impermeable package in a dark, cool and dry place.
Milk powders must be packaged in containers that prevent contamination from moisture, air,
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light, insects or other extraneous matters. The most important factor determining the quality of
milk powder is moisture because of its high levels of hygroscopicity. The most common
packaging material for milk powder is a combination of multilayer 50 kg Kraft paper and one
layer of polyethylene lining (2575 mm thickness). Metal barrels lined with polyethylene bags or
14
cans sealed with an aluminum foil membrane are also used for packaging of milk powder. When
an extended storage period is desirable whole milk powder must be stored in an atmosphere of
inert gas or under a partial vacuum of 4.05.3 kPa to avoid oxidative changes in fat and other
milk components (38). Retail packages are boxes or cans with a plastic insert with net weights
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around 250 and 500g. Smaller portion-packs for products such as coffee whiteners also exist.
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The headspace in both the wholesale and retail packaging are usually flushed with an inert gas
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(N 2 , CO 2 ) to displace oxygen (39).
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Milk powders are also packaged in metal cans and laminated polymeric packages. Before sealing
metal cans, air is withdrawn from the powder and replaced by an inert gas. These metal cans
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usually have an aluminum foil diaphragm underneath an outer lid which provides an extra layer
of protection to the packaged product prior to its initial opening. Recently, composite cans made
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from aluminum foil/polymer/paperboard laminates and pouches made from aluminum foil
polymers have been replacing metal cans as powdered milk packaging. These materials are light
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weight and do not corrode but do not have the strength or durability of rigid metal containers.
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Also, they are difficult to recycle and sealing could be problematic for pouches if the dry powder
contaminates the sealing area. Composite cans are made by the spiral winding of paperboard
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strips, and can be produced with a wide variety of liners. Cans made from these materials show
more durability when comparable with aluminum foil/LDPE/paper bags and metal cans.
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Composite cans are filled in the same manner as metal cans but they cannot be cleaned with hot
water. The material specifications for cans used to package whole or skim milk powders are
0.9mm thick paperboard and 0.5mm thick aluminum foil coated with a nitrocellulose lacquer to
protect it from abrasion by the powder. An outer decorative label incorporating a fiber sealing
15
material gives increased protection against moisture penetration. Unlike metal cans, however,
inert gas is not used during packaging in either fiber cans or laminate package filling. This means
that the headspace oxygen in these composite packages is higher than in milk stored in metal
cans. This has the potential to cause milk in composite packages to spoil faster (3).
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Dry whole milk is susceptible to oxidative reactions because of their high fat concentration.
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Thus, materials selected to package dried whole milk, must limit light, moisture and oxygen
exposure in order to maintain the products quality for extended shelf-life (3, 40).
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3.5. Ice Cream
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Ice cream, a frozen matrix, contains milk, sweeteners, stabilizers, emulsifiers and flavorings.
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Other ingredients such as egg, coloring and starch hydrolysates may also be added. The mix is
pasteurized and homogenized before freezing. Freezing involves rapid cooling with vigorous
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agitating to incorporate air for a smooth and soft final product (6). Ice cream packaging must
provide the desired form, size and appearance for convenient handling, efficient hardening,
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consumer appeal, consumer information, and economy. As a result, ice cream is available in
many forms and packaging types. Most commonly, ice cream is bulk packaged for sale as a
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dipping product, including individual cones or consumer packaged for direct retail sale. Bulk
frozen desserts are packaged in single-service containers, some of which are reusable plastics.
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This packaging type starts with flattened sidewalls, bottoms, and rings formed on the bottom and
top, and overlapping tops, all of which are shipped separately to the ice cream plant. They can be
rectangular, cylindrical or conical in shape and their sizes vary greatly from 89ml to 7.6L.
Conical type packages are shipped preformed and nested within each other, while rectangular
16
and cylindrical packages are formed at the plant. Ice cream packaged in conical containers is
easier to scoop out when compared with ice cream in either the round or rectangular containers.
Also, the cylindrical packages have tighter seals, occupy less space and tend to fit better in the
freezer when compared with the round ones. Ice cream mixes can be found packaged in
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polymeric cups or tubs, flexible plastic bags, or wax-coated paper bags (3, 41).
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The traditional rectangular half-gallon ice cream carton is made up of plastic-coated paperboard.
These are usually printed with the appropriate information about the product and sealed after
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filling the container. The opened end in some versions is closed by applying a friction sealed lid.
An alternative version of this shape is sealed on both ends into a rectangular shape, which is
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opened using the overlapping lid on one of the larger sides (6). Also available in the marketplace
is individual serving sized ice cream, particularly premium types. These can be seen packaged in
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rectangular corner convolute wound paperboard containers, which are closed by friction fitted
lids. These covers are usually made from polymeric wax coated paperboard or injection-molded
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paperboard/plastic inserts (1).

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The need to increase the ability of the package to reduce the potential for freezer burns in ice
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cream products has given rise to shrink-wrapping of the product with a high-impact material with
the characteristics for excellent graphics. This packaging change was also in response to
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consumer demand for packages that are easier to open and reclose in a manner that retains
freshness. Another example of a similar package is one with a click-top. This is a carton with
an interlocking tab on the front that keeps the lid in place and also helps to protect against freezer
17
burn. Another innovation is a plastic package in the shape of a shallow 23 cm square cake pan.
The advantage of this package is the fact that it makes scooping of the ice cream easier (42).
In todays age of convenience, consumers are particularly drawn to convenient types of ice
cream, leading to a growth in the frozen novelty market (Lee, 200443). The same is true for the
t
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packaging of ice cream. One example is the development of oriented polypropylene (OPP) films
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designed specifically for frozen novelty packaging. Made as a replacement for paper, these OPP
films provide increased marketing appeal, greater moisture protection and a platform for
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improved graphics. In addition, OPP films weigh less and are less dense than paper at the same
dimension, thus enhancing the convenience and overall cost to consumers without sacrificing
safety (43).
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Ice cream is considered to be a suitable vehicle for delivery of probiotic bacteria to human body
(44, 45, 46). One limiting factor for survival of probiotics in ice cream is incorporation of air into
ed
ice cream mix to obtain desired level of overrun in the end product (47). This eventually leads to
decrease in probiotic value of the ice cream. The characteristics of packaging materials are of
pt
critical importance for the viability of probiotics in ice cream. Ranadheera et al. (48) compared
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the efficiencies of three different packaging materials (e.g. glass, PE and PP) in maintaining the
viability of Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12 and
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Propionibacterium jensenii 702 in chocolate-flavored ice cream. The packaging materials had no
effect on the numbers of probiotic bacteria as well as physic-chemical properties of the end
product except for the melting time.
18
3.6. Butter
Butter is a fat/water emulsion having a solid consistency. It is manufactured from sweet or
acidified cream and consists of 80-90% milk fat with a maximum of 16% water and other dairy
t
ingredients (39). Traditional butter making steps include pre-heating of milk, cream separation,
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pasteurization, addition of lactic acid bacteria, churning, salting (optional), and packaging.
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However, recently the Fritz method of continuous buttermaking has become the dominant
technology. This method uses similar steps to that of traditional batch buttermaking, but
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converting relatively small quantities at a much higher rate. It has the potential for greater
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production capacity and process control (49).
Fluorescent lighting and sunlight can cause the oxidation of milk fat in butter and this could
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result in the development of rancid flavors. Appropriate packaging material can significantly
reduce the incidence of this type of oxidation. Typically, butter for retail sales is wrapped in wet-
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waxed, dry-waxed, grease-proof or vegetable parchment paper, and aluminum foil laminated
with vegetable parchment or grease-proof paper. Dairy spreads for retail sales are usually
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packaged in thermoformed polypropylene or LDPE containers with lids of aluminum foil,

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polyvinyl chloride (PVC), or polyethylene. Bulk butter is packaged in 25 kg blocks in LDPE-
lined paperboard cartons. For long-term storage, it is sometimes packaged in metal cans (3).
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Retail packages are processed on form-fill-seal machines with attached case packers, whereas
wholesale blocks of butter are packaged by suitable filling machines. Critical to both packages
during filling is the exclusion of air (39).
19
Recently, active packaging films incorporating antimicrobial compounds were developed for
butter preservation. Moraes et al. (50) found that antimicrobial films had greater resilience and
elongation than control films and inhibited the growth of fungi on the surface of the butter.
Similarly, aromatized active films incorporated with herbs, bacon and/or ham flavors, have been
t
developed. These have been used for butter packaging, resulting in an altered product with high
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consumer acceptability and no change in oxidation rates (4).
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The lipid-rich matrix of butter makes it a suitable product for assessing persistent of organic
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pollutants (POPs) contamination in dairy products. Butter has been found to contain dioxins,
furans and polychlorinated bisphenyl (PCBs). These POPs have been reported in Germany,
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Australia, and Egypt (51). Researchers have reported butter contaminated with Polychlorinated
dibenzodioxins/furans (PCDD/Fs) in Germany from contaminated feedstuff from Brazil (52, 53,
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54). Schecteret al. (55) investigated butters containing extremely high levels of polybrominated
diphenyl ethers (PBDEs) and found that higher-PBDEs levels were from contaminated wrapping
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paper. It is thus essential that any packaging material not only protects dairy products from
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environmental pollutants but also eliminates additional contaminant threats.

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3.7. Acidified Milk Products and Probiotics
Acidified milk products are made from pasteurized milk or pasteurized cream acidified using
Ac
lactic acid bacteria. These products can be enriched with nonfat dry matter and flavorings.
Examples of acidified milk products include yogurt, kefir, sour milk and buttermilk (39).
Acidified milk products are perishable and packaging provides critical protection during
handling and storage of these commodities. Packaging helps maintain their physicochemical,
20
nutritional and sensory characteristics by preventing volatile flavor loss or the absorption of
undesirable odors.
Packaging for yogurt is classified into three main categories based on the physical strength of the
container. These can be semi-rigid, flexible or rigid containers. Semi rigid containers are those
t
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with a part that is rigid and a part of the same package that is flexible. Examples of semi rigid
cr
containers include cups and tubs with rigid bodies but flexible lids. These can be made from PE,
polypropylene (PP), polystyrene (PS), PVC and polyvinylidene chloride (PVDC) laminates.
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Flexible containers can also be made from paperboard shaped in the form of cartons. Paper-
based cartons are made from laminates (PE/aluminum foil/PE or PE/paper/aluminum foil/PE)
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and can be used to package dehydrated or semi-solid yogurt. Flexible packages come mainly in
the form of pouches. Within recent times standup pouches are used with screw type continuous
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threaded caps. An important property of flexible containers for yogurt packaging is permeability
to gases and water vapor, and this type of container is susceptible to leakage. Rigid containers
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include glass bottles, are still used in France and Eastern Europe to package yogurt. Although
pt
glass is an excellent packaging material, it is costly to manufacture and current market trends
favor single-use containers. Recently, drinkable yogurt products are being packaged in plastic
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bottles. Some of these could be found affixed with colorful shrink film labels designed to
enhance marketability (Figure 2).

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The incorporation of viable probiotic bacteria in stored dairy products, which can result in health
benefits for the host, is a challenge for the food industry. It requires an explicit understanding of
the beneficial bacteria and the processing parameters for such products, including the selection of
21
the packaging material (56). Mattila-Sandholm et al. (57) reported that packaging material is one
of the critical factors for maintaining the quality of acidified milk products with probiotic
microorganisms. The selection of packaging for probiotic foods are generally restricted to
active packages or oxygen-absorbers incorporated into plastic films with high oxygen barrier
t
properties. The bacterial strains normally used in probiotic products are anaerobic or micro
ip
aerophilic microorganisms and they can survive in the presence of low to little oxygen. Thus,
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oxygen within the package should be as low as possible to limit toxicity, microbial death and the
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consequent loss of the products functionality during storage. As a result, the choice of
packaging for probiotics (including type and thickness of the materials) would be high barrier
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plastic laminates or better yet, glass (58). The superiority of glass bottles in maintaining the
viability of probiotic bacteria has long been known (59, 60). Although today permeability of
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plastic material has been reduced significantly, it is not always possible to completely prevent
gas permeability from the outer sources into the product. Crystallinity is a technique which is
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used to reduce the permeability of polymeric materials. However, no clear correlation was found
between the level of crystallination of polymeric materials and the changes in the counts of
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probiotic bacteria (61). Improving the functionality of polymeric materials with high oxygen and
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gas barriers, incorporation of oxygen scavenging film was reported to be effective way of
packaging (62).
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As an example, Miller et al. (63) studied an oxygen-scavenging film and a high gas barrier
material for the packaging of probiotic yogurts. In that study material was a multilayered
structure of HIPS/tie/EVOH/tie/PE (trade name NUPAK). The incorporation of high impact
polystyrene (HIPS) helped to toughen the outer layer against impact damage while EVOH was
22
used to control the level of oxygen in the probiotic yogurts. The results showed that the oxygen
content in the NUPAK containers was significantly lower, since the oxygen consumed by the
bacterial culture was not replaced because of the oxygen scavengers. This created an anaerobic
environment that favored the growth of the probiotic culture.
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Talwalkar et al. (64) also investigated materials for their impact on the survival of probiotic
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bacteria in yogurt. They evaluated oxygen concentrations as a measure of bacterial survival when
the packaging material used was high impact polystyrene (HIPS), the high gas barrier material
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NUPAK (mentioned above) and NUPAK with an oxygen scavenger incorporated into the film.
The researchers concluded that the level of dissolved oxygen in the yogurt depended on the
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packaging material used. The HIPS material is known as a low barrier to oxygen. Thus, its use
allows oxygen to enter the package and theoretically could allow oxygen toxicity to occur to the
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oxygen sensitive organisms that are alive in the probiotic yogurt. These researchers concluded
that high barrier packaging and those with oxygen absorbers would be best for the packaging of
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probiotic foods, especially if they are stored at temperatures that are conducive for the growth of
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the microorganisms. If the yogurt is stored at refrigeration temperatures, the effect of the barrier
properties of the packaging is important because of the slow growth of the bacteria (64).
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Although the importance of oxygen absorbers for packaging of probiotic yogurt has been well
demonstrated, in some cases more than one strategy are needed to be combined to improve the
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viability of probiotics in products. These may include packaging material with reduced
permeability along with oxygen absorbents (65), microencapsulation of probiotic bacteria and
storage at low temperature (i.e. < 4 C) (66, 67, 68).
23
More recently, Cruz et al. (69) investigated the effectiveness of glucose oxidase incorporated
into yogurt stored in different packaging materials on maintaining viability of probiotic bacteria.
The use of plastic containers with reduced permeability (ranging from 0.09 to 0.75 ml O 2 / day)
was demonstrated to keep the quality loses of probiotic yogurts limited during 28 days of storage
t
as well as fairly low level of decreases in bacterial counts. Authors concluded that unless it
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brings additional financial impacts, this strategy may be used by probiotic yogurt manufacturers.
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Kudelka (70) analyzed the effect of packaging on the acidity of probiotic yogurts made from
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goats and cows milk during refrigerated storage. The yogurt samples were packaged in PP, PS,
PE, or glass containers. PS had the yogurt with the lowest acidity values whereas glass packages
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had the greatest probiotic culture survival. Glass has extremely low oxygen permeability
conferring the greatest protections for yogurt cultures and probiotic adjuncts. However, the high
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cost of glass along with the hazards inherent in its handling limit its use in packaging. For that
reason, the dairy industry prefers to market its products, including probiotic fermented milks and
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yogurts in plastic containers (56).

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3.8. Cheese
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Cheese is a concentrated protein gel, which includes fat and moisture. Its manufacture involves
gelatin of milk. That gel is then partly dehydrated to form a curd and the curd is then treated in
Ac
various ways including dry stirring, cheddaring, texturizing, salting, molding, pressing and
packaging. The molded curd is either consumed fresh (within a week) or matured for a period of
weeks to years to form a ripened cheese (71).
24
Packaging materials protect cheese against external conditions, as with other dairy products, but
packaging also influences the properties of cheese during maturation. Packaging must then
conserve those properties to the satisfaction of the consumer. Packaging material, therefore, has a
functional role in cheese production because of its role in the uptake or release of volatile gases
t
and moisture during the maturation process. The various microflora used to mature cheese
ip
usually generate carbon dioxide. The amount of carbon dioxide depends on the cheese
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characteristics. Hence, carbon dioxide release is necessary through the packaging material used
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for cheeses, to avoid blowing of the package. The specific properties of a particular cheese
variety must also be considered and correlated with the packaging. The water vapor and gas
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permeability of the packaging material used for aged cheeses must be selected based on the
cheese properties in order to avoid excessive surface softening or mass losses. Other functional
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properties of cheese packaging include protecting the product from contaminating microflora.
Selecting the packaging is also based on the properties of the material. These include factors
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such as mechanical stability, firmness, heat tolerance, machine compatibility, ecological and
economical limitations, and the requirements of the retail market or consumers (72).
pt
Cheese is usually packaged in primary package (for retail sales) and then in secondary
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packaging. Primary packaging include laminates of thermoplastic polymers, cardboard,
cardboard with plastic, cardboard with aluminum foil and waxes. The laminate materials can also
Ac
vary in chemistry, layer number or layer thickness. Also included are layers design to block
oxygen diffusion. These include materials such as ethylene vinyl alcohol (EVOH), nylon, or
sometimes PVDC. Aluminum foil laminates have negligible gas and water vapor permeability
(72). Like other dairy products, cheeses are also sold in portion packs. These are ready for
25
consumption in small cut portions, slices or individually wrapped as cheese sticks. Portion packs
are sealed airtight in plastic laminates, frequently by using carbon dioxide (CO 2 ) , nitrogen (N 2 )
or vacuum packed to prevent the growth of mold (72). Fresh cheeses and cream cheeses are
susceptible to photo-oxidation. Therefore, they require a packaging material that protects against
t
light transmittance. For this purpose, genuine vegetable parchment or grease-proof paper is
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frequently used. Plastics such as PS that is thermoformed on form-fill-seal machine are
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commonly used. PS is also co-extruded or coated with PVC or PVC/PVDC, or pigmented with
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TiO 2 to improve its barrier properties (3).
3.8.1. Coatings
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Edible films and coatings are used in cheese packaging to control moisture, gas, microorganisms
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and lipid migration. These edible materials can be thin films used to wrap the cheese and can be
consumed with the product. Coatings can be impregnated with antioxidants, antimicrobial,
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nutrients, color agents and other types of additives (73). Edible coatings and films do not replace
traditional packaging materials but provide an additional layer for cheese preservation and
pt
enhancement. Edible coatings can reduce the costs of the cheese by reducing the amount of
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traditional packaging necessary. Compounds used in the formulation of edible coatings and films
include polysaccharides, proteins, and lipids. Coatings must be neutral with respect to sensory
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characteristics if they are to have a positive impact on the cheese (74).
Galactomannan and chitosan are examples of edible polysaccharide materials reportedly used in
fresh produce packaging. Cerquirea et al. (75) applied these coatings to semi-hard cheeses. The
study showed that Galactomannan coatings reduced CO 2 and O 2 respiration rates of the selected
26
cheeses, whereas uncoated cheese had extensive surface mold growth when compared with the
coated cheese.
Edible films and coatings are renewable and also biodegradable, and both are accepted by the
FDA and EFSA as food ingredients, if used in compliance with current food regulations. An
t
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important consideration must be the presence of allergens in the films and coatings containing
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wheat (gluten), whey (milk), soy or peanut proteins. According to US and European regulations,
a known allergen in a coating material must be clearly listed on the label (74). Despite allergen
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issues, edible films and coatings still offer an environmentally friendly alternative to traditional
packaging.
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3.8.2. Antimicrobial Compounds Used in Cheese Packaging
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The use of antimicrobial compounds in cheese packaging has been studied extensively. These
augmented packages are capable of offering remarkably high microbial control and increased
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food safety standards. Many of these include edible films and coatings. Duan et al. (76)
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demonstrated that chitosan-lysozyme films and coatings applied to Mozzarella cheese packaging
led to a decrease in microbial contamination. Conte et al. (77) applied lemon extract in brine with
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a gel solution made of sodium alginate to Mozzarella cheese and this application resulted in a
remarkable increase in the shelf-life of the product. Casein coatings with antifungal agents were
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studied for their effectiveness in controlling mold growth in Kashar cheese (a pasta-filata type
cheese native to Turkey) (78). That study showed that Kashar cheese coated with casein
containing natamycin (NA) had less mold growth than the other sample groups including
uncoated ones, casein-only coated or those samples dipped directly into NA. In another study,
27
films augmented with the antimicrobial substances of nisin (NI), NA or mixtures of both were
added to slice Mozzarella cheese (79). The results showed that the films with antimicrobial
substance were able to delay the growth of filamentous fungi inoculated on to the cheese.
Migration studies on the sample showed no significant migration of Nisin or Nisin/Nstamycin
t
although the migration of Natamycin throughout the package was observed. Similarly, Var et al.
ip
(80) investigated the ripening profile of Kashar cheese kept in PVC packaging containing NA.
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The results showed neither NA nor NI changed the growth of the total aerobic mesophillic
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bacteria, yeast or lypolytic microorganism counts. However, both inhibited proteolytic
microorganisms and prevented mold growth for the entire ripening period of 5 months. Still
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other studies showed that laminated films incorporated with 0%, 4% and 8% NA protect
Gorgonzola cheese against Penicillium roqueforti, Aspergillus niger, and Penicillium spp. (4).
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Vegetable leaves are one of the earliest packaging materials and have been used in the
Mediterranean basin to aid the maturation of traditional cheeses (81).Within recent times,
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vegetable leaves have been used because of its functional impact on cheese, namely the ability to
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slow microbial growth and good consumer appeal. Vegetable leaves are known to interact with
foods by modifying the texture, and other organoleptic properties and the slowing the growth of
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microbial spoilage organisms. Care must be taken with the use of leaves because since they tend
to change color with temperature and/or time during the cooking and/or storage of certain foods.
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The commercial feasibility of using leaves or leaf ingredients was studied by incorporating basil
linalool and methylchavicol as antimicrobial agents in Cheddar cheese (82). The LDPE films
with basil constituents inhibited the growth of Escherichia coli and Listeria innocua in the
28
cheese. Vegetable leaves, like edible films, could be a viable ecologically sound method of
packaging with the added benefit of being economical.
3.8.3. Modified Atmosphere Packaging
t
Modified atmosphere packaging (MAP) is a method of preservation that relies on modifying the
ip
internal atmosphere of a packaged product. For example, by limiting the amount of oxygen in the
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headspace of a package, aerobic microbial growth and oxidative reactions can be reduced. This
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approach allows for the use of a preservative-free method for, minimally processed foods (83,
84). Studies by various researches have shown that MAP is effective on different cheese types
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for the control of mold development, aflatoxin formation and shelf-life extension (85, 86).
Modified atmosphere packaging has been shown to increase the shelf-life of cheese by 50-150
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%. MAP, however, does not sufficiently control water or texture changes in cheese. Modified
atmosphere gases have been used in cheese packaging to limit the growth of molds in sliced
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cheese. Carbon dioxide is used especially in hard, semi-hard, sliced or molded cheeses to
suppress microbial growth (85). Carbon dioxide can also be used to compensate for any package
pt
collapse or partial vacuum caused by oxygen scavengers in active packaging devices for cheese
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(87).
Gammariello et al. (88) also evaluated the benefits of MAP in the packaging of Stracciatella, a
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soft Mozzarella-type cheese. The cheese was packaged in a protective atmosphere, using four
different CO 2 :N 2 :O 2 gas mixes[50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4),
vol/vol]. The control cheese was packaged in traditional tubs under vacuum. The results showed
that MAP (especiallyM1 and M2 treatments) slowed the growth of spoilage bacteria but not the
29
desirable growth of the dairy microflora, and it extended the sensory acceptability limit of the
resulting product. In an additional study, Greek whey cheese packaged under vacuum was
compared to cheese packaged under MAP. The MAP mixtures were 30:70 CO 2 /N 2 or
70:30CO 2 /N 2 .The data collected indicated that both MAP mixtures delayed microbial growth
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and improved the shelf life of the cheese when compared with, when it maintained the sensory
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properties longer. Similar studies using surface mold ripened cheese showed that MAP
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applications with low O 2 (1-3%) and high CO 2 (17-21%) also extended the shelf-life of cheese.
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The data from that study stated that packaging has to be suitably designed in order to minimize
CO 2 loss which would shorten shelf-life of the product (89).
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Modified atmosphere packaging has also been combined with other packaging technologies to
improve the quality of retail cheeses. Conte et al. (90) examined the combination of an active
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edible coating and MAP to prolong the shelf-life of fresh, soft Fior di Latte cheeses. The active
edible coating was sodium alginate (8% w/v) containing lysozyme (0.25 mg/mL) and EDTA-
ed
disodium salt (50 mM). The MAP was made up of 30% CO 2 , 5% O 2 , and 65% N 2 . The results
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showed that the active coating with MAP improved the preservation of Fior di Latte cheese by
increasing its shelf-life for more than 3days.

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Active oxygen absorbers with an ethanol emitter (EE) have been used in combination with 100%
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nitrogen MAP in high barrier experimental polyethylene terephthalate-silicon oxides/LDPE
films. The effect of such a combined approach was studied in grated Graviera, a hard Greek
cheese, stored at 4 and 12C.The results indicated that the combined packaging technologies
significantly extended the shelf-life of the grated Graviera cheese at both temperatures (91).
30
The use of MAP in combination with selective packaging materials has also been studied as a
method to extend the shelf life of certain food products. The effects of MAP (90:10 N 2 :CO 2 )
used with PLA packages was compared with MAP used with PA/PE packaging material (92) on
a Polish acid curded cheese called Tvarog. Three MAP package variations were evaluated. The
t
film materials tested were PLA, metalized PLA and PAPE films. All the packages inhibited fat
ip
oxidation, but not the transformation of fatty acids into conjugated diene and triene structures.
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However, the samples differed in lipid extractability and water activity. The most effective
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protection against unfavorable changes in the products was found with the PAPE packaging
material. During 21 days of storage, the cheese samples packaged with PAPE films had the
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lowest hardness values compared to those packaged with PLA and metalized PLA films. Thus,
the PA/PE films extended the shelf life of the cheese samples more than the other package types.
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The quality differences of semi-hard cheeses in PLA packaging versus polyester packaging were
also studied during light exposure, dark storage and in the presence of oxygen scavengers. The
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results showed that dark storage and non-transparent materials were best paired with PLA
pt
packaging for semi-hard cheeses. The PLA packaging was shown to protect against lipid
oxidation and moisture loss (93).

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3.8.4. Other Packaging Material Applications Including Nano-technology

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Many researchers have investigated different packaging applications using traditional cheeses.
Turkish white cheese packaged in PS containers with brine containing 12% salt was compared to
cheese in Cryovac polymeric material packaged under vacuum (94). Cryovac is a patented
packaging process in which foods are sealed in a plastic package using shrink films and pouches.
31
In a study done on 87 cheeses, those packaged in the Cryovac container sretained significantly
higher contents of dry matter, fat, and lactic acid but less salt and ash. The study also showed
that cheese packaged in Cryovac containers improved the starter culture viability and showed
increased proteolysis in the cheese.
t
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Other researchers have studied the use of nano-technology with plastic materials such as
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polyester and nano-clay for cheese packaging. Nano-clay has also been studied for use in
packaging material because of its potential as a gas barrier. When well dispersed in the polymer
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matrix, nano-clayscan improves the gas barrier properties of the material. These improvements
have led to the development of a nanoclaypolymer for packaging processed meats, cheese,
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confectionery, cereals, boil-in-the-bag foods, as well as in extrusion-coating applications for fruit
juices and dairy products (95).

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3.9 Active Packaging of Dairy Products
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Active and intelligent packaging has gained popularity in packaging of dairy products.
pt
Numerous applications of active and intelligent packaging materials are being applied and
studied in cheese packaging. These applications are summarized in Table 1. Antioxidants can be
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used in milk packaging to slow down oxidation reactions. Raw milk contains low concentrations
of natural antioxidants such as Vitamin E and these are largely destroyed during the processing
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and storage of milk (18, 96). Antioxidants are sometimes added to polyolefin polymers used in
packaging to protect the polymer against degradation during processing (97). Studies on
synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole
(BHA)) in polyolefin polymers have shown that these compounds are capable of migration into
32
packaged food containing fat. This characteristic mobility has led to their application in active
packaging (18, 98, 99, 100). This can be used in applications where the antioxidant provides
protection to both the packaging material and the product. This is only an advantage if the
migrant does not affect the sensory properties of the product and is safe at the effective
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concentration. The antioxidant matrix in the package is slow release to control the amount of
ip
migration and match it to the rate of oxidation in the food (101). In one study on packaging of
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milk powder by Granda-Restrepo et al., 102 multilayer films made of HDPE (with titanium
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dioxide), ethylene vinyl alcohol and a layer of LDPE containing antioxidants, BHT (1.5%), BHA
(1.5%) and -tocopherol (4%) were investigated (102). The authors reported that these films
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provided an adequate light-barrier for whole milk powder and -tocopherol prevented vitamin A
degradation when compared with other films. Similarly, it was reported that -tocopherol in
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multilayer active package migrated into the whole milk powder and slowed down lipid oxidation,
particularly at higher temperatures (102). Another study investigated the effect of active
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packaging with the aforementioned antioxidants on the sensory quality of whole milk powder
(103). The results suggested that active packaging with -tocopherol-BHA or -tocopherol
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decreased oxidized fat flavors in stored milk powder. Natural preservatives such as -tocopherol
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may be an effective alternative to synthetic ones for incorporation into current packaging in order
to maintain milk powders sensory standards during storage.

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33
4. Conclusion
Packaging protects dairy products during transport and storage before it reaches the consumer.
This review article discussed current dairy packaging systems. Packaging of dairy products
t
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continues to evolve with advances in processing and material technologies, in response to
changes in the needs or demands of consumers. Novel dairy packaging systems incorporate new
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technologies such as nanotechnology and smart packaging. Some of these packages are already
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in the marketplace but some are expected to appear in the near future.
Acknowledgements
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Author Dr. Kara.man gratefully thanks the Turkish Council of Higher Education for providing
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the scholarship supporting her post doctorate grantee research in the Wilbur A. Gould Food
Industries Center at The Ohio State University.

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1. Brody, A. Fermented dairy packaging materials, part: 8.InManufacturing Yogurt and

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3. Alvarez, V.; Pascall, M. Packing. In Encyclopedia of Dairy Sciences, 2nd edition, Fuquay,
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t
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an
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10. Zygoura, P.; Moyssiadi, T.; Badeka, A.; Kondyli, E.; Savvaidis, I.; Kontominas, M. Shelf
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11. Karatapanis, A.; Badeka, A.; Riganakos, K.; Savvaidis, I.; Kontominas, M. Changes in
flavor volatiles of whole pasteurized milk as affected by packaging material and storage time.
International Dairy Journal. 2006, 16, 75061.
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47
Table 1 Recent studies analyzing different cheese packaging materials
Cheese type Packaging material New outcomes References
t
ip
cr
Semi-hard cheese Galactomannan coating Decreased surface mold growth Cerquirea et
al.(2009)
us
Kashar cheese Casein-coated Kashar cheese and its Decreased mold growth Yildirim et al.
(Turkish cheese) effectiveness in carrying natamycin (2006)
an
Mozzarella cheese Chitosan-lysozyme film coating Improved microbial safety Duan et al.
(2007)
M
Lemon extract in a sodium alginate
Mozzarella cheese Increased shelf-life Conte et al.
gel (2007)
Mozzarella cheese
natamycin
e d
Films incorporating nisin or Delayed filamentous fungi growth but not Pires et al.
Staphylococcus spp.
(2008)
pt
Gorgonzola cheese Laminated active film containing Decreased surface microbial growth Soares et al.
natamycin (2009)
ce
Cheddar cheese Low-density polyethylene (LDPE) Inhibited Escherichia coli and Listeria Suppakul et al.
films containing basil constituents innocua (2008)
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Natamycin with PVC

Kashar cheese Inhibitory effect on the proteolytic Var et al.
(Turkish cheese) microorganisms and no mold growth (2006)
48
Stracciatella cheese Protective atmosphere Delayed spoilage bacteria growth and Gammariello et
prolonged sensorial acceptability limit al. (2009)
(Italian cheese)
Graviera cheese Active and modified atmosphere Increased shelf-life Mexis et al.
(Greek cheese) packaging with polyethylene (2011)
t
terephthalate-silicon oxides in a low
ip
density polyethelene film
cr
Fior di Latte cheese Combination of active coating and Increased shelf-life Conte et al.
modified-atmosphere packaging (2009)
(Mozarella-type)
us
(MAP)
Increased shelf-life with low O 2 and high Rodriguez-
St. Killian cheese Packaging under 2 atm with O 2 and
CO 2
an
(Irish, Mold ripened CO 2 Aguilera et al.
cheese) (2011)
M
Turkish white cheese Packaged in polystyrene container or Cryovac had better cheese composition Akalin and
Cryovac material under vacuum preservation and proteolysis Karaman
(2011)
Tvarog
(Polish curd cheese)
e d
Polylactic acid (PLA) versus
polyamide polyethylene (PAPE)
Films inhibited fat oxidation Dmytrow et al.
(2011)
pt
packaging with MAP with CO 2 /N 2
ce
Reduced water vapor transmission in

Danbo cheese Polylactic acid (PLA) versus a Holm et al.
darker materials used
(Danish semi-soft polyester packaging material (2006)
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cheese)
49
Ac
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pt
ed
50
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Figure 1.Multilayer polymeric pouch in the shape of a milk jug.
an
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cr
ip
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Figure 2. Bottle with shrink film label.
ed
51
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E-mail address: demet.karaman@adu.edu.tr (A.D. Karaman).

ice cream, butter, acidified dairy products and cheeses.

implications for the future of dairy products.

materials vary in toxicity, durability, product compatibility, permeability, malleability, density,

multiples of the primary packages. Tertiary packaging or distribution packaging is designed to

2.1. Functional Characteristics of Packaging

nutritional, physical, chemical and microbiological characteristics until consumption. The

packaging according to national legislations within individual member countries (7).

words Grade A; 5) the word reconstituted or recombined if the product is made by

reconstitution or recombination (8). If a product is not labeled according to the relevant

product could be deemed as misbranded by the associated regulatory agency.

nutritional value during storage (3).

high-density polyethylene (HDPE) jugs, polyethylene terephthalate (PET) and polycarbonate

conspicuous shape of a cows udder (13).

certain countries (14).

in multilayer pigmented bottles [HDPE + 2% TiO 2 /HDPE + 4% carbon black/HDPE + 2% TiO 2 ]

homogenization, cooling, packaging and sterilization.

material. Mechanical resistance against the permeation of water, gases, hydrophobic

packaged in translucent polystyrene portion cups usually develops an oxidized flavor,

3.3. Sweetened Condensed Milk

3.4. Powdered Milk

fats on a milk solids not fat basis (36, 37).

paperboard/plastic inserts (1).

product except for the melting time.

Butter is a fat/water emulsion having a solid consistency. It is manufactured from sweet or

packaged in thermoformed polypropylene or LDPE containers with lids of aluminum foil,

polyvinyl chloride (PVC), or polyethylene. Bulk butter is packaged in 25 kg blocks in LDPE-

during filling is the exclusion of air (39).

environmental pollutants but also eliminates additional contaminant threats.

3.7. Acidified Milk Products and Probiotics

enhance marketability (Figure 2).

structure of HIPS/tie/EVOH/tie/PE (trade name NUPAK). The incorporation of high impact

environment that favored the growth of the probiotic culture.

storage at low temperature (i.e. < 4 C) (66, 67, 68).

yogurts in plastic containers (56).

weeks to years to form a ripened cheese (71).

packaging. Primary packaging include laminates of thermoplastic polymers, cardboard,

characteristics if they are to have a positive impact on the cheese (74).

Migration studies on the sample showed no significant migration of Nisin or Nisin/Nstamycin

packaging with the added benefit of being economical.

3.8.3. Modified Atmosphere Packaging

CO 2 loss which would shorten shelf-life of the product (89).

increasing its shelf-life for more than 3days.

nitrogen MAP in high barrier experimental polyethylene terephthalate-silicon oxides/LDPE

oxidation and moisture loss (93).

3.8.4. Other Packaging Material Applications Including Nano-technology

increased proteolysis in the cheese.

juices and dairy products (95).

synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole

to maintain milk powders sensory standards during storage.

Industries Center at The Ohio State University.

1. Brody, A. Fermented dairy packaging materials, part: 8.InManufacturing Yogurt and

to the publisher: only one page.

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