Processing and Packaging of Organic Milk

Dairyland-Organic Milk 2% M.F., LItre 2 Vitamins A& D Added

Introduction and History

Organic milk first began hitting a few supermarket shelves in the mid-1990s. In order to reduce the fear and confusion about the health effects of antibiotics, pesticides and hormones used to treat and feed dairy cows. Nowadays, more and more people are chasing a healthier life. So that more people would like to choose organic milk. In 2020, there are about 1.44 million hl of organic milk production in Canada.

Dairyland-Organic Milk 3.25% M.F., LItre 2 Vitamins A& D Added

Certifications of Organic milk in Canada

For dairy products to be sold as organic, producers must be certified as organic. Actually, there are two major factors that make the difference between regular milk and organic milk.

1) Cows should feed on an organic diet.

2) Cows should feed on certified organic farms.

In 2009, Dairy Farmers of Ontario (DFO) reported that 75 organic producers were supplying approximately 24 million L of milk. Basic certification requirements include:

• Managing crop and pasture land without the use of synthetic fertilizers, genetically engineered (modified) organisms (GMOs), fungicides, herbicides or insecticides for 3 consecutive years
• Maintaining accurate records for production management, including machinery usage and cleaning, rented land and storage.
• Providing a comprehensive history of all land to be certified.
• Feeding 100% organic rations to cows and replacement heifers (with certain exceptions, such as minerals and essential ingredients that cannot be sourced as organic).
• Avoiding the use of antibiotics or synthetic hormones - under the supervision of a veterinarian, antibiotic use is permitted twice a year per cow but the withdrawal period must be extended; vaccination, vitamins and electrolytes are allowed.
• Providing access to certified organic grazing land throughout the growing season, weather permitting. Pasture must provide at least 30% of the total dry matter intake. The animal should have access to the outside throughout the year.
  

  Dairyland-Organic Milk 2% M.F., Litre 4 Vitamins A& D Added

Regular milk vs Organic milk

Differences were heterogeneous and not significant. Organic milk may contain significantly more beneficial omega-3 fatty acids and vaccenic acid than raw conventional milk. There are no significant differences between organic raw milk and conventional milk with respect to total protein, total fat, or 7 other vitamins and fatty acids tested. In Canada, Organic milk products have been found to have a higher concentration of omega-3 fatty acids and CLA (conjugated linoleic acid)by the Dieticians of Canada.

Organic milk and Regular milk

Additives

Vitamin A:

Some of them are required by law to add vitamin A to all of their skim/fat-free/nonfat milk, low-fat (1%) milk, and reduced-fat (2%) milk. This is because vitamin A is "fat-soluble," so you lose vitamin A content when you reduce fat in fluid milk. Producers add vitamin A to some of their whole milk products also. For confirmation, please reference the ingredient label.

Vitamin D:

Some of them add vitamin D to all Organic Valley fluid milk, except for some specialty milk products. Vitamin D is naturally present in milk, but it can be low due to several factors like cow breed, seasonal exposure to sunlight, diet, and lactation. For confirmation, please reference the ingredient label.

Processing

Canadian dairy farmers do not use growth hormones such as BST or rBGH and ensure their milk is free of antibiotics. While the administration of growth hormones known as BST or rBGH to dairy cows is allowed in the US, it is illegal in Canada and therefore not permitted for use with any dairy cows. As for antibiotics, BC has some of the highest standards for milk production in the world with zero tolerance for antibiotics in milk. Farmers never stop monitoring their cows' health to ensure their optimal well-being. Cows need to be healthy and content in order to produce optimal amounts of high qualhigh-qualityen cows are sick and require antibiotic treatment, the milk they produce is discarded for a regulated period of time to ensure the milk collected at the farm is antibiotic-free.

Processing system：

1) Raw milk arrives in insulated milk trucks at the processing plant. The receiving area is isolated from the rest of the processing plant to prevent cross-contamination.

2) Receivers and lab technicians conduct test on incoming product. Many health and quality standards exist here.

3) Milk unload into stainless steel storage silos equipped with cooling systems.

4) Sterilized stainless steel pipes carry the milk and an automated cleaning system are used.

5) Standardized milk into different milk flevelsvel

Milk is passed through a separator which spins the milk around at thousands of revolutions per minute.

6) Transferred the milk to the ultra-high temperature pasteurizer(UHT pasteurization).

7) Milk homogenization(suspended fat molecules are blended evenly into the milk ).

8) Cool the milk to 4°C.

9) Stored in clean sanitized storage tanks for packaging

IMPORTANT: Quality control tests are conducted at every steps at every stage of processing.

Packaging

Common packaging methods currently used for organic milk:

1.Bag-in-Box for Organic Milk

Organic milk is a valuable, time-sensitive product, and we consumers need packaging that will keep the dairy and lactose- and dairy-free milk products safe and fresh. The bag-in-box systems include a wide range of film, fitments, and filling equipment for a total flexible packaging solution engineered to protect the milk from filling through final dispensing. Some aspects have been considered:

• Aseptic technology to eliminate costly cold chain logistics.
• Versatility to deliver products anywhere needed.
• Solutions that minimize the environmental impact and leave less packaging waste behind.
• Reduced food waste with longer secondary shelf life and maximum product evacuation.

2.Retail Bag-in-Box for Organic Milk

Stand out in crowded retail aisles by offering both dairy and dairy-free milk in unique, multi-serve packaging with benefits like:

• Easy storage and smaller packaging footprint.
• On-tap dispensing from refrigerators.
• Improved ergonomics and accessibility for people of all ages and abilities.
• Extended freshness and longer shelf life with aseptic packaging technology.

3.Institutional Bag-in-Box for Organic Milk

Safely dispense milk with the aseptic-capable, closed-loop systems that minimize opportunities for contamination while in use and extend freshness upon opening. The bag-in-box products are designed with fast-paced, foodservice operations in mind with:

• Simple hoses and quick-connect systems for reliable dispensing.
• Easy disconnection with less mess for dispenser cleaning protocols.
• Improved evacuation to maximize profits and minimize waste.

4.(1) Pouch Packaging for Organic Milk

Utilize this highly convenient and portable package format to offer retail consumers a range of options, including dairy and dairy-free milk pouches for use on the go resealable, family-size pouches of their favorite milk; and trial-size pouches that enable sampling.

• Ship smarter with eCommerce-ready flexible pouches.
• Aseptic pouches are shelf-stable, and no refrigeration required.
• Typically lower carbon footprint than heavy rigid alternatives.
• Optimized product-to-package ratio, leaving less waste volume.

(2) Pouch Solutions for Organic Milk

If you’re interested in getting started or are already producing pouches using horizontal form-fill-seal (HFFS), there are high-quality materials needed for making your pouches:

• Films: Choose from a wide range of options from traditional foil to consumer-preferred transparent. Plus, the RecShield™ pouch film can be recycled with other polyethylene films.
• Fitments: Select from the wide variety of unique and innovative pouch spouts and caps engineered for the rigors of HFFS production.
• Equipment: Use the combined pouch fitments and barrier films in tandem with the top-of-the-line Bossar BMS 4.2 for a complete HFFS pouch packaging solution.

Facts about packaging for organic milk

1.Why choose flexible packaging?

The included factors are: Aseptic technology, sustainability, differentiation of the brand, saving and streamlining, enable ecommerce, protecting quality, dispenser-friendly, and consumer-friendly.

2.How is Product Quality Affected by Various Processing Methods?

Processsing Picture 1: Processing effects on product quality

Different packaging filling conditions affect storage requirements, shelf life, and ultimately the quality of the product. The below chart looks at ambient, extended shelf life, hot-fill, aseptic high-acid, aseptic low-acid and retort filling conditions.More details are shown by Processing Picture 1.

3.What is the Difference Between High-acid and Low-acid Processing?

The FDA CFR113 defines low-acid foods (other than alcoholic beverages) as having a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than .85. For example, tomato products having a finished equilibrium pH less than 4.7 are not classified as low-acid foods. The division between low-acid and high-acid foods is based on the limited pH growth of clostridium botulinim.

• High-acid products have a pH lower than 4.6
• Low-acid products have a pH level higher than 4.6

4.What Makes Aseptic Different from Hot-fill and Retort Processing?

Aseptic processing and packaging is the filling of commercially-sterilized products into pre-sterilized.The detailed processing method about aseptic processing technology can be seen on Processing Picture 2.

Processing Picture 2: Aseptic pro cessing technology

1.After processing, commercially sterilizing and cooling the product, it’s ready to deliver to the filler.

2.The pre-sterilize incoming flexible packaging is used, so when it arrives at consumer's location, it’s safe and ready for aseptic filling.

3.The external surfaces of the cap and spout are then re-sterilized with the patented Vapor Sterilant Technology™ (VST).

4.The flexible package then enters a pre-sterilized, enclosed atmosphere that is free of microorganisms, where the cap is removed to begin the filling process. Filling takes place through the spout. The cap is then hermetically sealed onto the spout, creating a contained sterile package for the aseptic product.

(1)Hot-Fill Processing

Hot-fill takes place when you fill heated, commercially-sterile product in non-sterile packaging. The product is held for a predetermined time and temperature in order to sterilize the packaging prior to the filling process. The longer hold time at high temperatures reduces quality of the product. Only high-acid products can be hot-filled and held at ambient temperatures without refrigeration.

(2)Retort Processing

Retort takes place when you fill non-sterile product in hermetically-sealed, non-sterile packaging. The packaging is loaded into a retort pressure vessel and subjected to pressurized steam.  The product is also exposed to high temperatures for a much longer period than in hot-filling. The additional time can significantly deteriorate the overall quality and nutritional content of the product.

(3)Aseptic Processing

Aseptic is a desirable alternative to hot-fill or retort processing because it doesn’t expose products to extended periods of high thermal temperatures, which can lead to vitamin, color, taste, and texture degradation. The aseptic process ultimately ensures a better quality product that can still maintain shelf-stable distribution.

5.Why Don't Aseptically-packaged Products Need to be Refrigerated?

Refrigeration serves to slow or prevent the growth of microorganisms in the product.

Products that are aseptically processed are commercially sterilized to kill harmful microorganisms. These products are filled into a sterilized package using a sterile filler.

Since both the product and package have been sterilized, the sealed package is shelf-stable and refrigeration is not required.

6.(1)What is BPA?

Bisphenol A (BPA) is a molecule most commonly used in the production of polycarbonate (PC) and epoxy resins. Common applications where PC resins are used are automotive light covers, compact disks, and water bottles; overall, it has an excellent combination of clarity, heat resistance, and stiffness. With its outstanding adhesion to a variety of substrates, epoxy resins are commonly used as adhesives and protective coatings.

Within the above mentioned media coverage, some uninformed journalists have made a direct link between BPA and the recycling symbol number 7, which is formally designated as all “Other” materials not included in recycling symbol numbers 1 to 6. While small portions of recycling symbol number 7 packages do contain BPA, the way it has been presented has been misleading.

Often multiple non-BPA materials are combined to satisfy barrier and performance requirements that result in them being classified as recycling symbol number 7. One example of this is Scholle IPN’s HyBar product line, which combines polyethylene terephthalate (PET: recycling symbol number 1) with low density polyethylene (LDPE: recycling symbol number 4) to form a laminated film that has outstanding oxygen protection and physical strength. Simply put, there are many recycling symbol number 7 packages that do not contain BPA.

(2)Are Scholle IPN bags and pouches BPA-free?

Recently, there has been an incredible amount of verbal and written media coverage on BPA, which has caused many to wonder if they are being exposed to it, and what the resulting health affects are. Today, within its product portfolio, Scholle IPN has zero bags and pouches that contain–or are made with–BPA. An official letter on this topic has been issued by Kevin Mekaru, Scholle IPN’s Specifications Manager. So, regardless if BPA does or does not have negative health affects, it is not found in Scholle IPN’s bags and pouches; therefore, not a risk to its customers.

7.Aseptic Packaging Technology

Aseptic technology allows you to offer preservative-free, shelf-stable products that stay fresh up to 12 months on the shelf with no refrigeration needed. Aseptic opens up your potential for ecommerce, while extended shelf life helps drive higher consumption and use in expanded locations.

(1)Potential with Aseptic Packaging Technology

We pioneered aseptic packaging technology for both bag-in-box and spouted pouches, helping you offer the best-quality product while expanding the potential channels and locations available to you.

• Shelf-stable, no refrigeration required
• Extended freshness and longer shelf life.
• No preservatives needed.
• Optimal flavor, texture, and nutrient retention.
• Eliminates costs, logistics, and energy used in cold chain.
• Opens up potential for food products in ecommerce.

(2)The Aseptic Process

Aseptic processing and packaging is the filling of commercially-sterilized products into pre-sterilized containers. Scholle IPN pioneered the aseptic process for bulk packaging in 1970.

Products that are aseptically processed are commercially sterilized to kill harmful microorganisms. These products are filled into a sterilized package using a sterile filler. Since both the product and package have been sterilized, the sealed package is shelf-stable and refrigeration is not required.

Benefits of the Aseptic Process

• Allows food to retain optimal nutritional value, flavors, and textures.
• Improves shelf life and reduces food waste.
• Provides a high-quality product to the end user.
• Reduces reliance on cold chain logistics.

Exam Question

Why don't aseptically-packaged products need to be refrigerated?

i. Microorganisms are prevented from entering a package during and after packaging.

ii. The food is filled into pre-sterilized containers in a sterile atmosphere

iii. Aseptically-packaged products are commercially sterilized. Commercial sterilization kills all the microorganisms in the food.

iv. All of them.

v. i and ii

Answer: v. Commercial sterilization cannot kill all the microorganisms in the food. It can just destroy spoilage and disease-causing microorganisms.

Why should this question be on the final exam: We have learned multiple methods that are used in thermal preservation in Module 6. This question can examine our understanding of thermal preservation and its basis. Organic milk is a popular product in our daily life and it is important to know its different packages, as well as the preservation of the milk. Organic milk with aseptically-packaged can be preserved without refrigeration brings a lot of convenience for us.