MAPAX for Dairy

Microbial growth and rancidity are the primary causes of quality deterioration in dairy products.

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 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 dairy product that you are packing.

Food grade gases:

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 dairy food packing industry. Our BOC specialists can recommend the most suitable gas, equipment and safety products for your process, site and employees.

For more information, call BOC on 1800 355 255 or email us