PACKAGING – MILK

Milk is the best example of a food product that, due to processing technology,
packaging material and method, is able to extend its shelf life from hours into
weeks and months. The first packaging of milk came with the introduction of
sterilised milk processing, in which the glass bottle formed an integral part. The
glass bottle as the retail package for milk was used until the 1930s, at which
time waxed paper was introduced. The development and introduction of
plastic materials, both alone and in combination with paper, resulted in a wide
range of containers suitable for dairy products packaging.

Milk packaging has changed from the traditional methods to new innovative
methods. Keeping the consumers’ convenience in view, the packaging is done
in different types of impressive package containers. In 80s and 90s the milk
used to be packed in glass bottles, but now we get it in impressive packaging
materials and at present time, only a small proportion of glass bottles are
being used in milk packaging.

The reason behind the change in packaging can be read as:

 Changing Life Style

 Demand of the consumers

 Ecological factors

 Cost of Production & Recycling

Despite having various choices available for the packaging of Milk & Milk
Products, like Glass bottles, Plastic Bottles, Cans & Cartons and Pouches;
Pouches are found more preferred. Reason behind this is that:-

i) They are cheap

ii) Convenient & Easy to Handle

iii) Occupies less space

Thermoformed plastic bottle being used for Milk Packaging is considered of

good quality because of its resistance to wide temperature range and UV rays,
also they are highly stable.

The dairy industry comprises of Livestock, Dairy Farming, Dairy Packaging &
Product Distribution. The Food Safety and Standards Authority of India (FSSAI)
has laid down certain guidelines for the packaging of Milk & Milk Products.
They are:

1) The heat-treated milk and milk product shall be carried out mechanically
and the sealing of the containers shall be carried out automatically.

2) Only those containers could be reused for packaging of Milk & Milk products
which can be used after thorough cleaning and disinfecting; others may be
discarded.

3) Sealing of containers carrying Milk & Milk products shall be carried out in a
place where the last heat-treatment of drinking milk or liquid milk-base
products has been carried out. Immediately after filling the product, the
container must be sealed properly sealed to avoid any adverse effects of
external organisms on its characteristic. The sealing device shall be so that
once the container has been opened, the evidence of the opening remains
clear and easy to check.

4) Immediately after packaging, the dairy products shall be placed in the rooms
provided for storage.
TYPES OF MILK PACKAGING
All milk packaging must meet strict requirements for food safety. Out of the
many types of packaging, only certain ones can be used for each type of milk
product. Powdered milk doesn’t have the same storage requirements as liquid
milk, and 2-percent milk is stored differently than evaporated milk. One thing
all kinds of milk packaging share is the necessity of maintaining the freshness
and protecting the flavor of the milk product.

Paper Based
Cartons made from wax or plastic coated paper board are probably one of the
most widely known types of milk packaging. From school cafeterias to home
kitchens, milk cartons are easily stored in the refrigerator to keep liquid milk
fresh longer and come in a variety of sizes. Another paper-based package is a
cardboard box, which is used for dry milk powder. Paper-based packaging is
lightweight and low cost, but it’s susceptible to moisture and tearing.

Plastic
Another common packaging material for milk is plastic. Whether used for jugs
in various sizes or made into packets, plastic is used to hold fresh and
pasteurized milk. Some of the drawbacks of plastic containers include
becoming fragile at low temperatures and melting at high temperatures.

Glass
A lot of times, when people think of glass milk packaging, they think of the
days of milkmen delivering fresh dairy goods in glass bottles to the door early
in the morning in. Glass bottles are still used today by some dairy
manufacturers, although they aren’t as widely used as plastic or paper-based
packaging. While glass is heat resistant, it is also heavy and fragile.

Metal
Both aluminum and tin are used to make cans for milk products, such as
evaporated milk and sweetened condensed milk. Some of the advantages to
using metal packaging are the strength of the material, grease-proof qualities,
and the barrier properties. One drawback to aluminum is its vulnerability to
acids. Tin tends to be heavy and expensive.

Wood
Barrels made from wood are used for bulk packaging of such milk products as
sweetened condensed milk and buttermilk. Wooden barrels must meet high
requirements for quality to avoid tainting the milk and are sometimes coated
with wax or plastic to make the barrel waterproof.

Milk packaging in India

In a predominantly vegetarian population like India, milk and milk products

form an essential component of the human diet and no other single natural
food meets the nutritional requirements better than milk. In India, people
consume milk as part of their daily diet and hence the consumption of fluid
milk is very high.

Today, India is the world’s top milk producer with an annual production of 81
million tonnes. The production of milk is shown in Figure 1. About 46% of the
total milk produced is consumed in the liquid form and 47% is converted into
traditional products like cottage butter, ghee, paneer, khoa, curd, malai etc.,
only 7% of the milk goes into the production of western products like milk
powder, processed butter and processed cheese. Among the milk products
manufactured by the organised sector, (Year) (Projected) Million Tonnes
Packaging of Milk and Dairy Products 174 some of the prominent ones are
ghee, butter, cheese, ice cream, milk powders, malted milk food, condensed
milk, infant food etc.

Presently only 12% of the marketed milk is represented by packaged and

branded pasteurised milk. The appropriate packaging of dairy products is of
utmost importance not only to preserve 175 nutritive value and saving of
wastage, but also to improve the marketability to achieve better returns. Milk
in its various forms gives ample challenging opportunities to the packaging
manufactures from the field of glass, metal, paper, plastics etc. to innovate and
introduce packaging solutions which can be easily adopted in our country. The
challenge to the packaging fraternity is to deliver the nutritious dairy products
to the consumer in most economical, hygienic, safe and environmentally
friendly packages. For highly perishable commodities like milk and its products,
packaging is very essential for safe delivery of the product to the consumer
without altering its characteristics and nutritive value. Milk and milk products
spoil rapidly at temperatures above refrigeration and in the presence of
oxygen and other contaminating agents present in the atmosphere. The
primary function of packaging is to protect these products from the adverse
atmospheric conditions such as oxygen, moisture, heat, light etc. and to
present the product in an appealing manner to the consumer.

Package Selection Criteria for Milk and Milk Products

• Pasterurised Milk: In our country, a large quantity of milk was earlier sold in
an unprocessed, unpacked condition. Milk was brought by the vendors in
aluminium containers to the doorsteps of the consumers, where the required
quantity was measured and given out in the customer’s container. This led to
considerable amount of handling of the product leading to contamination.
Also, adulteration and short measures could not be ruled out. With the
commencement of marketing of milk by the dairy co-operatives in packaged
form, most of the problems mentioned were overcome.
 liquid milk pouches

In the packed form, milk was sold in returnable glass bottles sealed with
aluminium foil cap. Clear glass bottles of 500ml capacity conforming to IS: 1392
– 1967 (specification for glass bottles for milk) were used. The glass bottles
offered certain advantages like transparency, rigidity, hygienic and non-toxic
nature and compatibility. However, due to the inherent nature of glass, certain
problems such as high tare weight and fragility emerged. Also, the shortage of
aluminium foil in the country was felt. This led to developing an alternate
packaging system and in the early 80’s, plastic pouches replaced glass bottles.
Plastic pouches are generally made of low-density polyethylene (LDPE film).
Co-extruded LDPE-LLDPE film is also used because of its advantage of
eliminating pin-hole problems. The films are of 65-70m thick. The pouches are
formed and filled on Form-Fill-Seal (FFS) machines in capacities of 500ml and
1000ml. The film should conform to IS: 11805 – 1999 - Film for Milk. The plastic
pouches are clean, hygienic and safe for this application and since these are
not reused, the cleaning operation is eliminated and energy loss is avoided.
Moreover, these pouches are easily recyclable. Another technological
breakthrough in processing and packaging of milk is the Aseptic Packaging,
commonly known as the Tetrapak milk. In this packaging system, both the
package and the product are sterilised separately and the packaging operation
is carried out under aseptic (sterile) conditions. This system offers a long
storage life of about 3 months, without the need for refrigeration or added
preservatives. A tetrapak carton is formed from a composite material, which
has 5 to 7 layers including paperboard, aluminium foil and polyethylene. In the
distribution system, the pouches are placed in reusable multi-trip plastic
crates. The crates are made of HDPE or PP and are nestable and stackable. The
plastic crates conform to specifications laid down in IS: 11584 – 1986 Crate for
Milk Pouches
 aspectic packaging of milk

Indian brands with tetra Packaging

RS.50/LTR
RS.60/LTR

market study

A2 milk

New material interventions

RS.75/LTR
RS.75/LTR

Indian brands with plastic pouch

5 Different Categories of Milk
1. Full Cream Milk:
It is usually processed for children, bodybuilders or teenagers. One glass of such milk contains 3.5%
of fat, providing 150 calories. It is extremely creamier and great to taste. However, it can be further
divided into two.

2. Single Toned Milk:

This type of milk helps in lessening body’s absorption of cholesterol. It contains same nutrition as the
whole milk sans the fat-soluble vitamins. Having a glass of single toned milk will supply your body
120 calories.

3. Double Toned Milk:

It is perfect for individuals trying to manage their weight. It has just 1.5% of fat. It is full of Vitamin A
and Calcium.

4. Skimmed Milk:
The fat is content is 0.3% to 0.1%. Skimmed milk is enriched with vitamin B12 and riboflavin and
phosphorous apart from other minerals that you will find in a glass of whole milk. In fact, it contains
more calcium and has lower levels of fat-soluble vitamins. It is obtained by separating excess fat
from the milk. Pregnant women and individuals with high cholesterol are often suggested for
consumption of the same.

5. Flavored Milk:
It is made out of milk, sugar, artificial flavors and colorings. Pasteurized under high temperature, it
has longer shelf life than plain milk. As for nutritional content, it is full of calcium, phosphorous,
vitamins A, B12, and D, potassium, and protein. However, regular intake may cause obesity.

Amul does have tetra pack milk including, Amul Tazza that is boiled to 103 C and packed in an
airtight container. This is done to ensure that it is stored for longer time.
Heat treatment of milk

Heat treatment may be classified as:

 pasteurization

 sterilization (in bottle)

 UHT (ultra-high-temperature) treatment integrated with aseptic packing.

Pasteurization HTST (high-temperature short-time - heating at 72°C for 15 seconds) fulfils the
following main objectives:

 to safeguard public health by destroying all pathogenic bacteria

 to extend the keeping quality of liquid milk by destroying most of the milk-souring micro-
organisms

 to ensure a product with a good keeping quality.

Sterilization (in bottle) is the term applied to a heat treatment process which has a bactericidal
effect greater than pasteurization. Although it does not result in sterility, it gives the processed milk
a longer shelf life. This is achieved partly by using a more severe heat treatment (about 110°C for
20–30 min) and partly by applying the treatment after the bottle is filled and sealed which eliminates
the risk of contamination during packaging. As a result of the long holding time at this elevated
temperature, the product has a cooked flavour and a pronounced brown colour.

UHT treatment is a process of high bactericidal effect, developed as a continuous flow process in
which the milk is heated at 135°C–150°C for about two seconds only. This treatment must be
integrated with aseptic packaging in sterile containers. UHT milk has less pronounced cooked flavour
and no brown colour.

As a criterion for packaging requirements for pasteurized milk in general, a shelf life of several days
at a temperature below 10°C can be assumed. In-bottle sterilized milk can normally be kept for
weeks and UHT milk aseptically packaged can be kept for several months, both without
refrigeration, provided the package is not opened. After opening, the sterility of the product is lost
and the shelf life becomes close to that of pasteurized milk.

Sales of unpasteurized milk are rare in countries with a developed dairy industry and often
prohibited by law. Nevertheless, there are some where purchased milk is boiled at home as a
common habit even though the raw milk is of a high hygienic standard. In such cases heat treatment
in the milk plant may be considered as an unnecessary expense and not required by law. This is the
case in Switzerland, although even there in recent years the share of heat treated milk in the total
sales is increasing. Fig. 1 and 2 show the relevant trends in Switzerland and in Western Europe as a
whole.
Milk Products from Aavin :

Aavin produces 4 varieties of Milk which are as follows :

 Toned milk (3% Fat) (Blue)

 Doubled toned milk (1.5% Fat) (Magenta)
 Standardized Milk (4.5% Fat) (Green)
 Full Cream Milk (6% Fat) (Red)

Milk Products from Heritage :

Heritage produces 4 varieties of Milk which are as follows :

 Toned milk (3% Fat) (green)

 Doubled toned milk (1.5% Fat) (pink)
 Skim Milk (4.5% Fat) (white)
 Full Cream Milk (6% Fat) (orrange)


A2 MILK
Market Scenario

A1 and A2 beta-caseins are variants of the beta-casein milk proteins. A genetic test is
performed to determine whether a cow’s milk contains A1 or A2 type protein. The global A2
milk market is expected to grow significantly during the forecast period, owing to the
consumer inclination towards A2 milk with additional health benefits over regular milk.

Protein is important for the development of bones, muscles, cartilage, skin, and blood. The
two major proteins present in milk are casein and whey. Beta-casein makes up about one-
third of the total protein in milk. A2 milk is gaining high demand among consumers as its
consumption helps prevent possible health issues, such as inflammation of the human body,
reduced brain functions, heart diseases, and type 1 diabetes.

Segmentation

The global A2 milk market has been segmented by breed, packaging, distribution channel,
and region.

The market based on breed has been segmented into Guernsey, Jersey, Holstein, Brown
Swiss, and others.

The market has been segmented by packaging into bottles, cartons, and others.
The market has been segmented by distribution channel into store based and non-store
based.

The market has been segmented, by region, into North America, Europe, Asia-Pacific, and
Rest of the World. The A2 milk market in the North America has further been segmented
into the US, Canada, and Mexico.

The European A2 milk market has been classified into Germany, France, the UK, Italy, Spain,
and Rest of Europe.

The A2 milk market in Asia-Pacific has been segmented into China, India, Japan, Australia &
New Zealand, and Rest of Asia-Pacific. The A2 milk market in Rest of the World has been
segmented into South America, the Middle East, and Africa.

Key players

The A2 milk Co., Ltd. (New Zealand), Freedom Foods Group Ltd. (Australia), Ripley Farms
LLC. (US), Nestle SA (Switzerland), Vinamilk (Vietnam), China Mengniu Dairy Co. Ltd. (China),
and Westland Cooperative Dairy Co., Ltd. (New Zealand) are some of the key players in the
global A2 milk market.

Regional Market Summary

Global A2 Milk Market Share (%), by Region, 2017

Globally, Asia-Pacific dominates the market for A2 milk owing to the growing demand for
high-quality milk in countries, such as China. A2 based infant formula has a huge demand in
this region due to the rising population and high birth rate. The major strategies followed by
the A2 milk producers in this region are distribution and promotional activities to increase
awareness of the benefits offered by A2 milk. Increasing health issues, high awareness
about the benefits of A2 milk and rising per capita disposable income have led to the growth
of the A2 milk market in this region.

North America is expected to be the fastest growing A2 milk market across the globe. The
US is a growing market, and hence, dairy manufacturers have considered expanding. North
American consumers are highly health conscious which has given rise to the adoption of A2
milk as a healthy substitute for regular milk in this region. Europe is a region with traditional
eating habits, and the adoption of an alternative to regular milk is showing a gradual growth
in the A2 milk market.

Global A2 Milk Market, by Breed

 Guernsey

 Jersey

 Holstein

 Brown Swiss

 Others

Global A2 Milk Market, by Packaging

 Bottles

 Cartons

 Others

Global A2 Milk Market, by Distribution Channel

 Store Based

 Non-store Based

Global A2 Milk Market, by Region

 North America

 US

 Canada

 Mexico

 Europe

 Germany
  France

 Italy

 Spain

 UK

 Rest of Europe

 Asia-Pacific

 Japan

 China

 India

 Australia & New Zealand

 Rest of Asia-Pacific

 Rest of the World (RoW)

 South America

 Middle East

 Africa

Version of A2 milk
There has been growing interest in A2 milk globally ever since the New Zealand-based A2 Milk
Company was founded in 2000 to license intellectual property for determining the type of protein a
cow produces in its milk. The company changed its business model in 2007 from licensing to a full-
fledged operating company engaged in sourcing and selling branded A2 milk in New Zealand,
Australia, the UK and other developed countries; capturing up to 8 per cent share in some of these
markets.

Milk contains two major groups of proteins — caseins and whey proteins. A2 milk contains the A2
type of beta-casein protein whereas A1 milk contains A1 type of beta casein. A1 protein is a natural
mutation of A2 which occurred over 1,000 years ago and on its digestion, A1 protein produces beta-
casomorphin-7 (BCM-7).
A1 health fears

There have been reports implicating A1 protein/BCM-7 in negative health effects like Ischaemic
heart disease, Type 1 diabetes, autism, inflammatory response and digestive discomfort etc, but the
scientific community believes the evidence is insufficient and inconclusive.

In fact European Food Safety Authority (EFSA) in 2009 did not find “cause and effect” relationship
between BCM-7 and the reported non-communicable diseases. Since 2009, more research was done
on gastrointestinal effects of A1 and BCM-7.

The overall evidence for gastrointestinal effects from A1 and BCM-7 in animal and in vitro studies is
conclusive, but the evidence from human studies is still limited.

Despite the lack of conclusive scientific evidence from human studies, several players have started
marketing A2 milk with claims that it is natural, better, and free from negative effects.

Status of cattle in India

Indian native breeds of cows and buffaloes are of A2 milk type and hence are a source for safe milk.
The A1/A2 status of cattle is determined by the two alleles for beta-casein gene i.e. A1 and A2 and
cattle may be homozygous for one type of protein (A1A1 or A2A2), or heterozygous (A1A2). A1A1
cattle would produce only A1 milk, A2A2 would produce only A2 milk and A1A2 cattle would
produce milk with both A1 and A2 beta - caseins.

Genotype project

Studies by the National Bureau of Animal Genetic Resources (NBAGR), Karnal covering 22 desi
breeds have established that predominant genotype in India’s native cattle is A2A2, confirming that
our indigenous cows and buffaloes produce A2 milk.

The frequency of A2 allele was 100 per cent in the five high-yielding milk breeds — Red Sindhi, Gir,
Rathi, Shahiwal and Tharparkar, meaning that these breeds do not have A1 allele or A1A1/A1A2
genotype. In the remaining breeds, the availability of A2 allele was 94 per cent.

NBAGR also reported moderate to high frequency of A2 allele among the breeding bulls, further
supporting the belief that milk being sold in India is safe for human consumption.

Comparatively, in the exotic breeds like Jersey and Holstein Friesian, the availability of A2 allele is
very low.

Considering the widespread use of exotic types in Indian cross-breeding programmes and the fact
that these exotic breeds are source for A1 allele, there is need for caution in future breeding
activities to ensure that A1 allele does not get fixed in Indian cattle breeds.

NBAGR is currently implementing a project entitled “Delineating Beta Casein Variants in Indian Cows
and Potential Health Implications of A1A2 Milk”. The bureau is also offering a service for genotyping
of A1/A2 allele from milk or blood samples in cattle species at nominal cost. Private companies in
India have also ventured into this by offering allele detection kits.

Branded A2 milk in India:

In the recent past, several dairy units (local units and some organised players) in India have started
offering A2 milk at a premium to consumers. A few of the A2 milk brands are Amul Deshi, Desigo,
Haritas, GoShrushti etc.

Considering the lack of conclusive scientific evidence for A1/BCM-7 ill-effects on human health, and
predominance of A2 milk in Indian cattle, there is no need for consumers to switch to milk branded
as A2.

Moreover, symptoms of digestive discomfort are also associated with lactose intolerance, wherein
an individual is not able to digest lactose due to a deficiency in the lactase enzyme. Lactose
intolerance, which is associated with milk sugar lactose is different from allergy to a milk protein,
though some of the symptoms may be same.

Lactose is present in both A1 milk and A2 milk and consumers should be aware that shifting to A2
milk will not help them address lactose intolerance.

Prevalence of A1 milk protein is not a major problem in India at present, and with increased
consumer awareness on A1/A2 milk over time, the A2 branded milk in India may not sustain itself in
future.

The recent emergence of several A2 milk players in India is an indication of consumers’ willingness to
pay a premium for perceived better quality and safer milk.

Instead of pitching A2 milk, the dairy players could cater to this premium segment by offering better
value proposition such as high protein milk, lactose free milk, adulterant or antibiotic free milk,
certified organic etc.

Boosting desi breeds

The government is taking steps to conserve native breeds of every region and private players can
also play an important collaborative role in these efforts.

Private dairies could also work on improving the productivity of desi breeds (which have low
productivity) by better breeding, better farm and feed management and better animal health. There
is huge potential for enterprising dairy units to take advantage of indigenous buffalo milk and cater
to the growing demand of A2 milk and A2 milk based value-added products in the international
market.