Packaging and Stroage

i. Packaging Machines

Packaging machines used for milk or condensed milk can also be used for packaging of cream. These include

•  Bottle filling machine (wide mouthed bottles)
•  Capping machine
•  Can filling
•  Can sealer
•  Form/Fill/Seal machine for Sachet filling
•  Heat-sealing machine

ii. Physical Characteristics of Cream

We know that several types of cream are available in the world market. They differ in their physical characteristics from each other. Some of them are free flowing and easily pourable (light cream), while others are highly viscous, difficult to pour or non-pourable but spoon able (heavy cream). The physical characteristics of different types of cream demand different forms of packaging material. Therefore,it is essential to use the most suitable form of packaging, which protects the product and at the same time has appealing influence on the customers.

The physical characteristics are influenced by the following factors:

i) Method of production.
ii) Fat content
iii) Treatment of cream
iii. Packaging Materials

Traditionally, fresh cream was packed in metal cans, glass bottles/jars, waxed paperboard cartons with press-in-lids of the same material, etc. The paperboard cartons have a tendency to absorb moisture and are damaged during storage under refrigerated temperature. Now many packaging materials of different characteristics are available in the following forms, which are commonly used for cream.

a) Plastic Cups/Collapsible tubes/Plastic tubs with crimped-on-skirted caps of aluminum-foil (Al-foil).
b) Plastic tubs with Al-foil sealed to the rim of the container.
c) Polystyrene tubs with heat- sealed Al-foil closures.
d) Rectangular gable topped waxed or plastic coated paper board packages.
e) Plastic bag-in-box for bulk packaging of cream.
f) Tinned steel cans with slip-on lids (Small capacity).
g) Wide mouthed omni a-sealed opaque glass jars.
h) Heat -sealed collapsible plastic tubes.
i) Cartons of tetrahedral types.
j) Aerosol packaging system.

Earlier pasteurized cream was packed in glass-bottles or in waxed or polyethylene-coated cartons. Now the most common form of packaging is the injection moulded polyethylene tubs or flat-topped round containers. The containers are filled with the product and closed with heat sealed polyethylene-Al-foil laminate. A clear plastic lid is often provided to consumers to reseal the containers once opened. Bag-in-box system of packaging is used for bulk packaging of pasteurized cream.

Sterilized cream is packaged in cans and in containers like crown-capped bottles using machines similar to that used for sterilized milk. Wide mouthed omni-a-sealed opaque glass jars, and hermetically sealed tinned steel cans are also used for sterilized cream.UHT cream requires aseptic packaging. Various packaging formats exist for packaging UHT cream. The form-fill-seal type laminated cartons are one option in which case the presence of an Al-foil layer in the laminate is essential to protect the product from the influence of light and initiation of auto oxidation during storage. Thermo formed containers made from co-extrusion of polyethylene and poly-vinylidene chloride are also used.These containers are closed with heat-sealed polyethylene-Al-laminate foil.
Blow moulded polyethylene or polypropylene containers formed at the point of filling may also be used. Bag-in-box packages made from metalized plastic laminates may be aseptically used for bulk packaging of UHT cream.

Pasteurized heavy cream requires wide mouthed containers while pasteurized,homogenized cream does not require such containers. Sterilized or UHT low fat cream requires opaque containers so that the phase separation (serum separation) is not visible to the customers. Phase separation usually occurs in high heat treated low fat cream on prolonged storage.Clotted cream is packed at 4-7°C in polystyrene flat-topped round containers.These are filled and closed with a polyethylene-Al-laminate foil. Alternatively, it is often packed in square or rectangular shallow high-density polyethylene containers closed with a clear plastic film and inserted in a paper sleeve carrying the product information. Small capacity tinned steel cans with slip-on lids are also used for clotted cream. Aerosol cans and PE tubs with-snap-on lids are suitable for packaging whipping or whipping cream.

 

iv. Packaging Methods

Packaging methods for cream are similar to those used for packaging of milk. It requires correcting dosing of cream by volume in the containers and then properly closing with lids or treat sealing. It is important to remember that all the operations involved in supply, filling and sealing of containers must be carried out in highly hygienic conditions. The containers, machines, pipelines, etc. must be thoroughly cleaned and properly sterilized before they are used.

 

v. Storage

Cream is considered as a short shelf life product. In general, pasteurized cream packed in a closed container is expected to remain whole some for 5-7 days under refrigeration storage (5-10°C). UHT aseptically packaged cream is stored at ambient temperature and is expected to remain acceptable for 1-6 months. Sterilized cream might remain good for 6-12 months at ambient temperature. However, once the containers containing UHT or sterilized cream is opened it should be treated as only pasteurized cream. Storage of cream in frozen state destabilizes the emulsion (oil in water type) of cream. On thawing of frozen cream, separation of fat phase and serum phase takes place. Such cream is not useful for whipping but can be used for some products like soups to impart flavour.

 

vi. Distribution

It is advisable to distribute pasteurized cream to the consumers as early as possible preferably within 3 hrs of removing it from the cold store. Always fresh cream should be delivered to the dairy plant for manufacture of products