New trends in packaging in dairy industry

Abstract

Shelf life and quality of different food products depend a lot on packaging materials used and also on conditions and processes of modern packing. The enabling of packing process in classical sense, assumes modernization of equipment, improvement of quality characteristics of applied packaging materials, or use of vacuum or packing in modified atmosphere. The role of modern food packing is not passive any more regarding protection and selling of products. The active packing affects the condition of the food packed, so the shelf life is prolonged and the quality maintained. The intellectual packing communicates with the surroundings giving some information on the quality of the product packed. This paper gives a review of the conditions in the dairies, from the aspect of packing. The basic definitions, and the review of different active and intelligent packing are also given (removal of oxygen, removal of ethylene, moisture regulation, antimicrobial effect,... (indicators of temperature, pH.). The possibility of use of these new packing processes (removal of oxygen, cholesterol immobilization, lactose immobilization, antimicrobial packing) for packing of milk and dairy products was reviewed.

Moderno pakovanje hrane nema više samo pasivnu ulogu u zaštiti i prodaji proizvoda, nego aktivno pakovanje menja stanje u upakovanoj hrani, da bi se produžila njegova trajnost i održao kvalitet. Inteligentno pakovanje komunicira sa okolinom dajući pojedine informacije o kvalitetu upakovanog proizvoda. U radu je dat osvrt na sadašnje stanje u mlekarama sa aspekta pakovanja. Takođe su date osnovne definicije, kao i pregled različitih postupaka aktivnog i inteligentnog pakovanja. Razmatrana je mogućnost primene ovih novih postupaka za pakovanje, kako mleka i mlečnih proizvoda, tako i drugih prehrambenih proizvoda.