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Milk / Yogurt
Milk is an emulsion of fat globules and a suspension of casein
micelles ( composed of casein, calcium, and phosphorous), all suspended in an aqueous phase which contains solubilized lactose, whey proteins, and some minerals and salts. Leukocytes in milk are part of the suspended phase. Milk is composed of water, carbohydrate (lactose), fat, protein, minerals and vitamins; milk is secreted as a complex mixture of these components. Some other physicochemical characteristics of cow milk include:
pH of normal milk is about 6.6 - 6.9 osmotic pressure is about 700 kPa freezing point depression is about 0.54 K ionic strength is about 0.08 molar water activity is about 0.993
Pasteurization of Milk
Pasteurization of milk is done to kill bacterial contaminants while not substantially altering the milk characteristics.
Heating at 74 C for 15 seconds (low temperature pasteurization)
results in killing most organisms and inactivates some enzymes, but does not otherwise alter the milk. Heating at 90 C for 15 seconds (high temperature pasteurization) results in killing all vegetative microorganisms, inactivating most enzymes, but also rendering some whey proteins insoluble. Heating at 118 C for 20 seconds sterilizes the milk, killing all microorganisms, including spores, inactivating all enzyme activities, but also causes changes to the milk such as the browning reaction involving the proteins and sugars. Ultra-high temperature (UHT) pasteurization of milk at 145 C for a few seconds sterilizes milk while minimizing the chemical changes. UHT milk which is properly stored has a long shelf life, even at room temperature.
vitamins are essential nutrients, their loss by photo degradation decreases the nutritional value of food. Vitamins A, C, and B2 are of particular concern in dairy products and numerous studies have been produced showing how light negatively affects flavors and degrades vitamins. Time Parameters for Light Damage to Milk
Time of Exposure, Hrs 1/2 1 2 3 % of panelist detected off flavor 34.5 45.6 50 70.7
storage. Barrier to UV light, to prevent photo oxidation of vitamin A & Ascorbic acid. Barrier to low wavelength visible light, up to 550nm, to prevent photo oxidation of Riboflavin. Oxygen barrier, to prevent oxidation of milk. Un breakable. Printability. Good shelf presentation. Easily recyclable. Environment friendly.
Units
.g/cm3 .g/m2 24hrs .cm3/m3 24hr at 1 bar .cm3/m3 24hr at 1 bar
PP
0.90 0.29 73 129
PET
1.33 2.3 2.2 14
HDPE
0.952 0.32 72 210
HIPS
1.04 1.3 120 640
MPa
GPa
28.4
1.23
55~62
2.2~2.55
26.9
1.3
19
1.65
PET is 3.26 times stronger than HIPS PET better oxygen barrier than HIPS by 55 times PET has better carbon di-oxide barrier than HIPS by 45 times
much better mechanical strength compared any other polymer under discussion. Higher density of PET is a major constraint in reducing the total container weight, as PET is 30% more heavier than common polymers. The wall thickness reduction has to be engineered to meet the product requirements, by means of providing suitable stiffeners to the package by ribs, contoured surfaces, etc.
Prevents photo oxidation of Vitamin A Prevents photo oxidation of Ascorbic acid. Prevents photo oxidation of B2(Riboflavin)
Options available:
UV blockers (Dosage: As per supplier)
PET packaging can be imparted with best UV / light barrier properties to provide adequate protection to dairy products during their intended shelf life.
Shelf presentation
PET dairy packaging can be transparent or opaque as per the
blockers. Opaque white packages can be made with opaque TiO2. This will also provide good visibility to the printed matter on the container surface. Translucent packages can be made by means of colorants; where the customer will have feel of the level of product in the container. (it is known to develop customer confidence)
Thus PET package provides wide choice of package shelf visibility suiting to the product and its brand image requirements.
Printability
Container surface can be printed with suitable inks
Green image
PET is fully recyclable.
PET being the most preferred polymer in food and
beverages packaging; has lead to the development of sound waste collection and recycling systems, by which the polymer can be recycled again and again into the food packaging application without any deterioration of properties.
PET thermoforms