Editor's note: Dairy products are a common food in daily life, rich in nutrition, taste and glycol, making it a nutritional supplement for both young and old. In recent years, market demand has continued to increase. However, due to its own reasons, it has caused certain difficulties in storage, transportation, etc., affecting both its nutritional value and its producers.
Fresh milk, which contains a large amount of protein, lipids, lactose, minerals and other nutrients, has become one of the essential nutrient foods in modern life. However, due to the complex composition of fresh milk and its high degree of corruption, it has caused great difficulties in transportation and storage. How to improve the shelf life of fresh milk has become a concern in the industry. [ Packaging - Fresh mate of dairy products .... .]
In this issue, we will discuss the aseptic packaging technology of fresh milk on the above issues.
★ Fresh milk market and factors affecting shelf life
At present, China's per capita consumption of dairy products is about 10kg, which is less than one-tenth of the world average consumption level and one-thirtieth of the consumption level in developed countries. China's dairy industry has continued to grow with an annual growth rate of more than 20%. In 2004, the output reached 23 million tons, and the growth rate in the first two quarters of 2005 reached 25%.
Fresh milk is exposed to oxygen, light, temperature, dust and other factors in the environment, and it is prone to spoilage. The main effects are the following:
1. Effects of microorganisms: After being contaminated by microorganisms, rancidity, odor, stickiness, agglomeration, discoloration, etc. will occur.
2. Oxidation: The fat content of most dairy products is high, generally in the form of fat globules or free fats, so under the action of oxygen, fats break down to produce free fatty acids, resulting in rancid odor. This decomposition is more severe at higher temperatures.
3. Light radiation: Light will destroy nutrients and decompose various vitamins and carotene.
4. Freezing: The physical structure of the dairy product is destroyed, and the milk is condensed, stratified, and produces odors.
With the huge consumer market, the packaging of dairy products must be oriented towards durability, nutrition, hygiene, safety, and practical convenience. As a result, corresponding requirements were also put forward for packaging technology, packaging structure and packaging machinery. Aseptic packaging technology has also become one of the important technologies in the field of dairy packaging.
Aseptic packaging uses instantaneous ultra-high temperature sterilization technology to sterilize and package the packaged materials in a tightly closed growth line.
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