Dairy ProductsAs with all foods, product quality is of paramount importance. In dairy products, microbial growth and rancidity are the primary causes of quality deterioration.

Cheese The type of breakdown depends on the characteristics of the particular product. Hard cheeses with relatively low water activity are normally affected by the growth of moulds, whereas products with high water activity, such as cream and soft cheeses, are more susceptible to fermentation and rancidity.

If the dairy product can be preserved prior to the onset of deterioration, quality and the desired shelf life can be maintained. BOC has developed a range of food freezing and cooling solutions to control processing temperatures at your plant and ensure the quality demands of the end consumer are met.

Many of these products require gentle handling and rapid processing. BOC's range of Cryoline cryogenic freezing and cooling solutions are particularly suitable for sensitive dairy products as heat is removed rapidly.

Alternatively, BOC can help you identify the ideal Modified Atmosphere Packing (MAP) solution to help extend the shelf life of any particular dairy products including hard and soft cheese, yogurts, cottage cheese to cream and products containing cream.

To read more about these applications, please select from the following: