Influence of packaging materials on the keeping quality of fermented milk

摘要

The quality of fermented dairy products is effected by several factors. The most important are the quality of the raw milk, processing, starter-cultures, treatment after fermentation, the filling process and the proper packaging materials. The main fermented products on the Norwegian marked are cultured milk, skimmed cultured milk, Kefir, different desserts, sour cream and yogurts. The average shelf life is 20 - 30 days. The most common packaging systems are fibrecartons (board), polystyrene (PS) and polypropylene (PP) cups.