Japanese production of common butter cream and two kinds of soft butter, cheese, fresh cheese, processed cheese, divided into two kinds of heat packing and cold.
Representative of the packing materials with butter, cheese and microbial control methods are as follows.
(1) the cream.Packing materials for metal cans, vegetable parchment and aluminum foil film, low temperature circulation to prevent microbial contamination.
(2) soft cream.Using sterile plastic packaging, circulation at low temperature.
(3) fresh cheese.Using aluminum foil and plastic film aseptic packaging, polystyrene containers aseptic packaging, low temperature circulation.
(4) cartons cheese.Packaging materials for vegetable parchment, plastic packaging materials and paper box, aluminum foil film, heat treatment, to prevent microbial contamination.
(5). Stick cheese.Using PVDC film packaging, heat treatment, to prevent microbial contamination.
6 sheet cheese.Built-in PVDC, cellophane PET on the bag. The outer packing PET/PVDC/pE, KoP/pE, for
To prevent microbial pollution inflatable packaging can be used again.