WHY NICHROME FOR MILK POWDER PACKAGING
About milk powder Milk powder is made by converting liquid milk into a dry product that can be stored without substantial loss of quality. There are four main types of milk powder: dairy whitener, skimmed milk powder, whole milk powder and baby food powder. Milk powder production involves the removal of water from milk solids. The final product is easily transportable, small in volume and has a significantly longer shelflife than pasteurised liquid milk. The removal of water is achieved via three steps: milk treatment, evaporation and spray drying or roller drying. The milk is concentrated approximately 10-fold to form a powder. Milk powders are used by consumers as a substitute for fresh milk, and as ingredients for the manufacture of a wide range of processed food products such as confectionaries, infant formulas, nutritional foods, ice creams, yogurts, chocolate, bakery products, soups, sauces, etc. Milk powder packaging with Nichrome Milk powder packaging is crucial because it impacts the quality, safety and marketing of the product. Milk powder is prone to lipid oxidation owing to its hygroscopicity and fat content, and therefore should be packaged to prevent contact with light, oxygen, moisture and contaminants. Stable and beautiful packaging can increase the value of milk powder to consumers by providing a sense of hygiene, nutrition, taste and security. Packaging, by enhancing the value of the milk powder, serves to effectively promote the sale of milk powder. Nichrome milk powder packaging technology extends to various formats under 2 broad categories: