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Dairy Products
As with all foods, product quality is of paramount importance. 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. 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 in some manner prior to the onset of deterioration, quality and the desired shelf life can be maintained.
BOC have developed a range of solutions to help 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 has detailed and practical knowledge of the ideal Modified Atmosphere Packing (MAP) solutions for any particular dairy products from hard and soft cheese, yogurts, cottage cheese to cream and products containing cream.
To read more about the applications we support, please select from the following:
To read more about food preservation products, please select from the following links:
