Gas Packaging for Dairy.

The consumer is putting the dairy industry under ever- Also, the packaging of value-added cheeses such as grated increasing pressure. On the one hand they demand high or sliced cheddar is prone to collapse. Over time, the quality dairy with long ; on the other they in the pack may also taint the cheese. expect value for money. For processors, this translates into a need for new production processes that satisfy these The solution consumer needs as well as strict food regulations. The solution lies in an efficient production process that offers gentle handling and rapid processing. If dairy foods The challenges can be preserved before the onset of deterioration, then Microbial growth and rancidity are the primary causes of quality and longevity will be maintained. quality deterioration in dairy products, although the type of breakdown depends on the foodstuff. Hard cheese Carbon dioxide is a priority when packaging hard cheese. with its relatively low water content is predisposed to It significantly reduces or even stops microbial activity and mold growth, whereas cream and soft cheeses with their helps to maintain texture. Concentrations of just 20% are high water content are susceptible to fermentation and required to inhibit mold growth. Used with , it also rancidity. Cultured products such as cottage cheese and slows the spoil of soft cheese. yogurt are also at risk of spoil.

Hard cheese

Yogurt Soft cheese (sliced, grated) Hard cheese Product Recommended gasmixturesfordairyproducts guarantees demandedbythelaw. and distribution.We canprovidethetraceabilityandsafety standards andlegislationregardingpackaging,storage, of thefoodindustry. Theycomplywiththestrictfood been createdtomatchthespecialqualityrequirements Messer‘s ModifiedAtmospherePackaginggasrangehas safety productsforyourprocess,site,andemployees. and will recommendthemostsuitablegas,equipment, requirements ofthefoodindustries.OurMesserspecialists a fullrangeoftailoredsolutionstomeetthepackaging Messer‘s ModifiedAtmospherePackagingbringsyou The Messersolution and yogurts. freshness ofculturedproductssuchascottagecheese Modified atmospheresarealsoproventopreservethe eliminate thisrisk. causes tainting,anitrogenatmosphereisrecommendedto this problem.Incaseswherecarbondioxideabsorption 50% nitrogenandcarbondioxidewilleliminate grated cheeseinamodifiedatmospherecomprising Carbon dioxidecanalsopreventpackagecollapse.Bagging 80 –100%CO 0 –10%N 40 –80%N 70 –100%N 0 –30%CO 20 –60%CO 60% N 40% CO mixtures 2

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+ 2 + facebook.com Product volume 0.01 -0.02SCF/lb 0.01 -0.02SCF/lb 0.01 -0.02SCF/lb 0.01 -0.02SCF/lb Gas volume linkedin.com achievable shelflife,andanalysistechniques. you onarangeoftopics,includinggasmixtureselection, place tosupportandaidallourcustomers.Theycanadvise Messer, wehavededicatedMAPtechnicalspecialistsin and developleadingtechnologiesapplications.Across Messer workscloselywiththefoodindustrytocreate Technical service products beingpacked. will workwithyoutodeveloptherightgasmixturefor in-depth knowledgeoftheoptionsavailabletoyou.We Messer‘s dedicatedfieldandin-housespecialistshave Food gradegases Air 2 –3weeks 8 days 10 -14days 2 –3weeks Typical shelf-life twitter.com Copyright 2019MesserNorth America,Inc.All rightsreserved.

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