Plastic is commonly used for packaging milk and other liquid dairy products due to its lightweight, flexibility, and ability to maintain product integrity.

Polypropylene (PP) is commonly used for packaging yogurt and sour cream because it provides good barrier properties, preventing the absorption of flavors and odors.

Laminated paperboard is often used for packaging butter and margarine due to its ability to provide a moisture barrier and protect the product from light and air.

Aseptic packaging is designed to prevent contamination of dairy products by microorganisms, ensuring their safety and extending their shelf life.

Form-Fill-Seal is a packaging method where a plastic film is heated and sealed around a dairy product, creating a flexible and airtight package.

Modified atmosphere packaging (MAP) is used to control microbial growth in dairy products by altering the composition of gases within the package.

Waxed paper is often used for packaging cheese due to its ability to provide a moisture barrier and protect the cheese from drying out.

Milk cartons are primarily made from paperboard, which provides structural support and protection for the milk inside.

Vacuum packaging involves removing oxygen from a package to create a vacuum, which helps preserve the quality and freshness of dairy products.

Tamper-evident packaging is designed to prevent counterfeiting and ensure the authenticity of dairy products.

Plastic cups are often used for single-serve yogurt and cottage cheese due to their convenience, lightweight, and ability to maintain product integrity.

Ultraviolet (UV) light is used to sterilize packaging material, reducing the risk of contamination and ensuring the safety of dairy products.

Thermoforming involves shaping a plastic sheet into a container using heat and pressure, creating rigid or semi-rigid packaging.

Oxygen scavengers are used to remove oxygen from dairy product packaging, preventing oxidation and preserving the quality of the product.

Plastic tubs are commonly used for packaging ice cream and frozen desserts due to their ability to provide a moisture barrier and maintain product integrity at low temperatures.