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How to seal the of fresh milk

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wax paper or wax impregnated paperboard is widely used in China, and its effect is not as good as that of aluminum foil. Fresh milk can also be packaged in composite cartons, such as “” and “purepak” developed in Sweden. This kind of packaging is carried out on the forming filling sealing packaging machine, and the equipment is relatively expensive. The practical production and application experience shows that this kind of packaging is feasible both in terms of protection and convenience functions and in terms of exhibition and marketing, but the packaging cost is higher than that of glass bottle packaging. However, due to the recycling of glass bottle packaging, it is also necessary to increase the investment in bottle washing machines and other equipment, while carton packaging belongs to one-time use. In order to reduce the packaging cost, plastic bags are also used for fresh milk consumed in short-term circulation. For example, the simplest packaging material is polyethylene film with titanium dioxide white pigment. Of course, the more perfect flexible packaging material is the “self-supporting bag” made of aluminum foil and plastic film. Fresh milk packaging in European and American countries has evolved repeatedly. No matter what form of packaging, it should aim at and meet the protection requirements of fresh milk and the degree acceptable to consumers
glass bottle packaging has the advantages of easy cleaning, transparency and hardness, but its weight, fragility and ultraviolet light transmission are its disadvantages. Glass bottles are suitable for aseptic packaging, but they are not suitable for the packaging of fresh milk stored for a long time. Therefore, the packaging of fresh milk is an important issue. The glass bottle is transparent. Sunlight (mainly ultraviolet light) will destroy riboflavin (vitamin B2) and vitamin C in fresh milk, and promote the oxidative rancidity of fat and protein decomposition. Although the brown glass bottle can block the transmission of ultraviolet light, which once aroused people’s interest, it was later found that the fresh milk packaged in the brown glass bottle is more likely to be sour than the fresh milk packaged in the colorless glass bottle, so the brown glass bottle has not been popularized and applied. 1.4 aseptic fresh milk is processed commercially by homogenizing the fresh milk at about 66 ℃ and filling it in a narrow mouth bottle. The remaining space in the bottle (i.e. from the liquid level of milk to the bottle cap) is about 8cm high. After sealing the bottle, heat the bottle and milk to 105 ℃ ~ 110 ℃ for 20 ~ 40 minutes

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