“ Packaging,Transport,Storag

e, and Distribution of milk

and milk products
”
Presented by : Nikita Singh
Roll no: 16/15
Dept of LPT,RVC
DEFINITION

 According to Robert . z . chew , “Packaging is the

presentation of something to the public in a way that is
designed to be attractive or appealing .”
 It also refers to the scientific method of containing a
food for optimum protection till it reaches the ultimate
consumer.
 Proper packaging helps in maintaining the keeping
quality of a product during storage , transport , and
provides convenience for easy handling by the consumer.
0bjectives of packaging

 To offer milk and milk products in a most desirable

color to the consumer.
 To prevent further microbial contamination.
 To prevent lipid oxidation
 To increase shelf life.
 Facilitate the handling and storage.
 PACKAGE
ATTRACTIVE CLEAN

BUILD
VALU
CONFIDENCE
TELL
PROTECTI
E
PRODUCT
STORY VE SEAL
PACKAGING TYPES

 PRIMARY PACKAGING: it is the material that first envelopes

the product and holds it . e. g : aluminum foil covering milk sweets .
 SECONDARY PACKAGING : it lies outside primary package-
perhaps used to group primary packages together.
 TERTIARY PACKAGING: it is used for bulk handling
,warehouse storage , and transport shipping. E. g : palletized unit load
that packs tightly into container.
 TYPES OF PACKAGING ON THE BASIS
OF MATERIAL USED

 1. RIGID PACKAGING
 A. Glass container
 B. Metal can
 C. Wooden box and crates
 D. Fiber board and card board
 E. Polystyrene cups
Contd:

 2. FLEXIBLE
PACKAGING
MATERIAL:
 A. aluminum foil
 B. Plastics : polyethene
,polypropylene , polyamide ,
polyester, cellophane, PVC,PVDC
 C. Paper : parchment paper.
Packaging of Liquid Milk :

 Glass bottles(7%)
 Aseptic packaging (1%)
 Flexible pouches (92%)
 Plastic material in aseptic packaging of milk are polyethene ,
polystyrene etc
 Popular commercial systems available are tetra pack , flexible
pouches , glass bottles .
PACKAGING OF CREAM:

 PASTUERISED CREAM :
 Retail packaging : it is packaged in cartons and bottles for
retail sale with package size usually being 100-1000ml. To
improve the barrier properties of plastic packaging ,ethylene
vinyl alcohol layer must be incorporated.
 Bulk packaging : normally plastic bags contained in plastic
crates or cardboard cartons are used .packaging size ranges
from 5-25 liters ..
 STERILIZED CREAM : tin cans and glass bottles are
used . A calcium sequestering agent ,sodium citrate or sodium
phosphate is added to make more casein available for
stabilizing emulsion, Size :400 ml .
 UHT CREAM: Aseptic canning
Packaging of cheese/paneer:

 LDPE laminates
 Composite film
vacuum pack
containing
nylon /PVDC/Al
foil
Packaging of Butter :

 Parchment paper also known as butter

paper .
 Wax coated paper
 Cellophane
 Cardboard boxes and teak wood drums
lined with food grade plastic .
 Aluminum foil laminates
 Lacquered tin cans .
Packaging of Ghee :

 Lacquered tinplate containers

(250ml -15 liters )
 Poches made of polyethylene film
, multi layer co-extruded film of
LDPE/HDPE .
 Lined cartons with flexible
laminated plastics as inner liner
material , laminates in bags –in-
box container
Packaging of liquid dairy products

 Paper
based
 Plastic
 Glass
 Metal
 Wood
Packaging of concentrated dairy
products:

 1. EVAPORATED MILK:
Khoa , Rabri
 2. CONDENSED MILK
 Doy pack packaging
 Polyamide hose
Packaging of dried milk products

 Milk powder is packed into either plastic –lined multi wall bags or bulk
bins
 Packed under nitrogen gas
 Vacuum or glass packaging
 Gas packaging in tin cans or LDPE flexible laminate pouches under
nitrogen gas
 Packaging of ice cream:

 Tinned /steel can

(multiservice)
 Carton(single
service)
 Polystyrene cups .
Transport of milk & milk products :

 Means of transport includes :

 Head load
 Shoulder sling
 Bullock cart tonga
 Bicycle
 Auto rickshaw
 Motor truck
 Railway wagon
 Storage of milk and milk products::

 1. BUTTER :
 Cold storage temperature ranges from -23to -29 degree Celsius.
 It should be stored in dark room as exposure to light lowers keeping quality.
 2.CHEESE :
 Soft ,semi soft, or semi hard cheese wrapped in waxed or parchment paper,this allows
cheese to breathe .
 Hard cheese should be protected from air by placing in a sealed plastic bag or sealed
container.
 3.CONDENSED MILK PRODUCTS :
 At 10 degree Celsius or below,and humidity of the room should be 50%or below
 Contd:
 4. MILK POWDER:
 Area of storage should be kept as cool as possible
 Air conditioning or refrigerator
 Stored in opaque container
 Container should be impervious to both air and moisture
 5. GHEE
 Refrigerated storage delays acid development and thereby prolong keeping quality.
 6 . ICE CREAM
 A core temperature lower than -18 degree Celsius
 Minimal fluctuations of temperature.
 7. CHEESE:
 Ideally storage temperature should be between 35-45 degree farenhiet
Distribution:

 Currently around 80% of total milk produced is distributed through

highly fragmented unorganized sector which includes local milk
vendors, wholesalers, retailers, and the producer themselves.
 SYSTEM OF DISTRIBUTION OF MILK :
 1.Cash and carry system.
 2. coupon system
 Card system
 Push button mini dairy( by NDDB)
Milk Distribution chain
Thank you