Dairy Products
Keeping food fresh – every step of the way
Microbial growth and rancidity are the
primary causes of quality deterioration in dairy products. The type of breakdown depends on the
characteristics of the product and many of these dairy products require gentle handling and
rapid processing. Preservation prior to the onset of deterioration will ensure quality and
desired shelf life can be maintained.
We are launching a new VIPR valve in Australia & New Zealand.
We have introduced the new EVOS valve by replacing the current VIPR valve on select products.
There are no significant changes to the VIPR product other than the valve. The EVOS valve has
enhanced features that will improve customer experience and overall package performance.
From 2023, you will begin to see a mixture of both types of valves in your stocks as we make
this change.
Modified Atmosphere Packaging (MAP)
BOC can help you identify the ideal Modified Atmosphere Packaging (MAP) solution to help
extend the shelf life of any particular dairy products. Cultured products such as cottage
cheese and yogurt are now packaged in modified atmospheres, to meet market demand for longer
shelf lives using CO2. Cream and dairy products containing cream rapidly turn sour in oxygen
or air atmospheres.
By replacing oxygen with nitrogen, however, we can prevent
rancidity and the growth of aerobic bacteria.
Our BOC specialists can recommend the most suitable gas, equipment and safety products for
your process, site and employees in the dairy packing industry.
Recommended gas mixtures for dairy products
Product |
Gas mixture |
Gas/product volume |
Typical shelf life (Air) |
Typical shelf life (MAP) |
Storage temp |
|---|---|---|---|---|---|
Hard cheese |
80-100% CO2 + 0-20% N2 |
50-100ml/ 100g cheese |
2-3 weeks |
4-10 weeks |
4-6 °C |
Hard chees (sliced, grated) |
40% CO2 + 60% N2 |
50-100ml/ 100g cheese |
2-3 weeks |
7 weeks |
4-6 °C |
Soft cheese |
20-60% CO2 + 40-80% N2 |
50-100ml/ 100g cheese |
8 days |
21 days |
4-6 °C |
Yoghurt |
0-30% CO2 + 70-100% N2 |
10-14 days |
22-25 days |
4-6 °C |
Processes
Food Processing Industries