Packaging Materials for butter ,Cheese,Cream and Ice-cream

1. Submitted By:
Salman Kalim
2015-dt-010

2.  Paperboard:
Paperboard is the main material in our cartons.
It provides stability, strength and smoothness to
the printing surface.
 Polyethylene:
Polyethylene protects against outside moisture
and enables the paperboard to stick to the
aluminium foil.
 Aluminium foil :
Aluminium foil protects against oxygen and light
to maintain the nutritional value and flavours of
the food in the package in ambient temperatures

4.  Cream is a yellowish component of milk, rich
in fat globules, that rises to the surface
naturally if milk is allowed to stand.
Types of Cream:
 a. Low fat cream containing milk fat not less
than 25% by weight.
 b. Medium fat cream containing milk fat not
less than 40% by weight.
 c. High fat cream containing milk fat not
less than 60% by weight.

5.  Retail Packaging:
Cartons and bottles (100-1000ml)
Bulk packaging:
Plastic (e.g. polythene) bags contained in
plastic crates or cardboard cartons are used
for bulk packaging. In this case package size
ranges from 5 to 25 liters.

6.  Tin cans and glass bottles (400ml)
 A calcium sequestering agent, such as sodium
citrate or a sodium phosphate, may be added
to make more casein available for stabilizing
the emulsion.

7.  Aseptic canning
 Plastic (polythene), paper and foil laminate
cartons and Plastic (polystyrene or
polypropylene).
 Lacquered aluminum or tin plate cans are
used for Aerosol cream.
 Preformed pots or with laminates.
 Plastic ( polythene) bag contained within a
cardboard carton is used for bulk packaging
of UHT cream with unit volumes are in the
range 5-1000L.

12. Packaging material for butter should have
excellent barrier properties such as:
 It should be moisture proof .
 It should be grease proof ·
 It should be impervious to light ·
 It should have good strength .

13.  Some of the packaging materials used for butter
packaging are:
i) Parchment paper – also known as butter paper.
ii) wax coated paper
iii) cellophane
iv) cardboard boxes and teak wood drums lined
with food grade plastic
v) Aluminium foil laminates
vi) Lacquered tin cans
 Techniques of packaging
1.Manual moulding and wrapping
2. Mechanical moulding and hand wrappin

17.  Ice-cream sticks and ice-cream cones
 Ice-cream sticks in flowpack bags.
 Flowpack bags into cartons.
 Ice-cream cones, presented on trays with
various units which are later packed into
cartons Once the trays have been completed
they are wrapped using flowpack machinery
where an inert gas may be injected to
preserve the product before they are boxed

18. There are 2 types of Packaging
 Multiservice (Tinned/ Steel can)
 Single service (Carton

21.  Cheese is coated with a wax layer to protect
from contamination.
 Cheese may be packaged in plastic film as
slices.
 Also packed as cubes or whole pat in
aluminum or tin foil.
 Primarily transported in cartons.