乳制品的包装对比（Comparison of packaging of dairy products）.docVIP

乳制品的包装对比（Comparison of packaging of dairy products） Yogurt Yogurt is fermented from fresh milk or milk powder by lactic acid bacteria at temperatures of 40 -45 C, until the pH value of the fermented product reaches 3.5-5.0, and the milk products are fermented by freezing. This kind of food is delicious and nutritious. Long term drinking can help digestion and stomach strengthening. Various kinds of sweetening agents, stabilizers, fruit juice or other flavoring agents can be added before the packing to make different flavors of yogurt. With the progress of packaging methods and equipment and the continuous emergence of new packaging materials, there are more and more kinds of yogurt products, some of which are greatly different from those in the process and in the packaging materials. fermented yoghurt Yogurt is to add sugar or sweeteners in raw milk and sterilized, then cultured the lactic acid bacteria inoculated into raw milk, fermented for 2 hours at 40 DEG ~45 DEG C, the pH value reached 3.5-5.0, and then into the freezer refrigeration after fermentation and products. This is the most traditional yogurt product. It has been popular for many years and is loved by people. But the storage and sale of this yogurt must be carried out under cold conditions, otherwise the lactic acid bacteria in yogurt will continue to grow, susceptible to mildew or decomposition, producing other products. Yoghurt packaging mainly has several kinds of glass bottles, bottles, plastic film and plastic cups etc.. Glass bottle, bottle general sealing, with waxed paper packing has the advantages of simple operation, but because of the quality problem, easy damage, difficult recovery, difficult to clean, so some manufacturers with double-layer composite film and plastic cup yogurt packaging, to overcome the above problems. But it still needs to be sold at low temperatures and stored for 7 days at a temperature of 4 degrees. Sterilized fermented yoghurt In order to solve the storage problem o