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MAP: Dairy
In dairy products, microbial growth and rancidity are the primary causes of quality deterioration. The type of breakdown depends on the characteristics of the particular product and many of these products require gentle handling and rapid processing. If the dairy product can be preserved in some manner prior to the onset of deterioration, quality and the desired shelf life can be maintained.
Gas Mix
BOC's dedicated field and in-house specialists have in-depth knowledge of the solution options available to you. We will work with you to develop the right gas mixture for the product packed.
The following table outlines typical gas mixtures for your products:
Recommended gas mixtures for dairy products| Product | Gas mixture | Gas / product Volume | Typical shelf life Air | Typical shelf life MAP | Storage temp. |
|---|---|---|---|---|---|
| Hard cheese | 80-100% CO2 + 0 - 20% N2 | 50-100ml / 100g cheese | 2-3 weeks | 4-10 weeks | 4-6 °C |
| Hard cheese, (sliced, grated) | 40% CO2 + 60% N2 | 50-100ml / 100g cheese | 2-3 weeks | 7 weeks | 4-6 °C |
| Soft cheese | 20-60% CO2 + 40-80% N2 | 50-100ml / 100g cheese | 8 days | 21 days | 4-6 °C |
| Yogurt | 0-30% CO2 + 70-100% N2 | 10-14 days | 22-25 days | 4-6 °C |
MAPAX brings you a full range of tailored solutions to meet the requirements of the Food packing industries. Our BOC specialists can hep recommend the most suitable gas, equipment and safety products for your process, site and employees.
To read more about food preservation products, please select the following link:
