Naturally, food is obtained from plants, animals, and fungal origin, serving nutrients like fat, carbohydrates, proteins, vitamins, and minerals. Nowadays, in our routine life, we use many dairy products like cheese, butter, yogurt, ghee, buttermilk, etc. These products are obtained from the milk of mammals like buffaloes, goats, sheep, and camels. Moreover, these products required more safety from oxygen. Oxygen is harmful to all food products.
Dairy products are already made by fermentation, pasteurization, etc. In fermentation, yeast can ferment sugar to alcohol and co² without air. So, microbial growth will start when the product comes out and contacts oxygen. Preventing the development of microbial contamination requires good packaging. Oxygen scavengers for the dairy industry play a vital role, which removes or decreasing the level of oxygen content and increases the product's shelf-life. Nitrogen saves the product from contact with oxygen. It creates a nitrogen environment for long-term food storage.
Oxygen scavengers for dairy product packaging provide inner safety and outer protection from the light, which converts the product into another extreme form. So, for external security, we use polythene and aluminium foil for primary packaging. We use excellent barrier material for products like cream, butter, ghee, buttermilk, etc. It should be moisture-proof. It should be impervious to light and have good strength, and oxygen absorbers should be placed above the products to ensure the benefits.