Recent Advances in Dairy Packaging

Karaman A. D., Ozer B., Pascall M. A., Alvarez V.

FOOD REVIEWS INTERNATIONAL, cilt.31, sa.4, ss.295-318, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 31 Sayı: 4
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/87559129.2015.1015138
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.295-318
  • Anahtar Kelimeler: Dairy products, Edible packaging, Nanotechnology, Packaging, Smart packaging, WHOLE PASTEURIZED MILK, PROBIOTIC ICE-CREAM, SHELF-LIFE, LACTOBACILLUS-ACIDOPHILUS, DISSOLVED-OXYGEN, KASHAR CHEESE, UHT-MILK, FLAVOR, BUTTER, SURVIVAL
  • Ankara Üniversitesi Adresli: Evet

Özet

The type of packaging material for dairy products is of critical importance because of its impact on quality, safety, cost, and marketing of the commodities to consumers. Recently, interest has shifted towards novel applications such as smart or intelligent packaging, modified atmosphere and active packaging, and sustainability. This article reviews recent applications and trends in the packaging of dairy products such as evaporated, sweetened condensed, and powdered milks, ice cream, butter, acidified dairy products, and cheeses.