Dairy Products

Probably the most risky category in food products is milk and dairy products. Ensuring the microbiological conditions of packaged products and contamination conditions of filling system requires specialization. At the same time, it is important to use food grade materials.

Packaging materials and conditions protect the food from environmental factors such as light, oxygen, steam and microbial/chemical contaminants and have a critical importance on extending the shelf life.

Dairy products are also in sensitive and easy-spoiling foods category. Therefore, while packaging them, the oxygen inside is sucked through vacuuming and the oxygen level is decreased below 0,1mBar. This way, mould growth and oxidative changes are prevented. And shelf life of product is extended.

For protecting the properties of dairy products, extending their shelf life, preventing oxidative changes and mould growth, the technique of packaging in modified atmosphere is utilized.


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