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Bottle
The glass bottle still continues to be used for packaging of milk in some parts of the world. However in several developed countries and some of the developing countries it has lost ground to single service containers for packing milk.
Carton
The cartons are the preferred medium or form for packaging milk. They are also used for packaging liquid, frozen and coagulated milk products. Cartons are commonly made of food grade paper coated on the inside with wax or plastics; or lined with paper, plastic films or aluminium foil; or made of laminates. The merits include maximum space utilization in vehicles, and storage; ability to carry attractive printing and convenience as a means for stacking milk at super market shelves.
Retailers in the developed countries consider it the best available package for self-service selling. Cartons also play a role in the bulk packaging of milk. Cartons are commonly available either as preformed containers or as pre cut blanks ready to be formed in to containers. The carton systems in common use is
Perga (preformed) U.K
Pure pak (precut) USA
Zupack, Blockpak (precut) Germany
Tetra pak (precut) Sweden
Sachet / Bag / Pouch
Flexible waterproof plastic bags are commonly used for packaging milk and liquid dairy products. Since it is difficult to pour from these, a jug is usually also provided. The popular laminate for such bag is black or dark brown (to exclude UV light) or white. The bags may be formed from either a reeled or flat film. Generally it is a form-fill-seal system. Generally, ultra violet light is used to sterilize the films. The bags are heat-sealed and cut, the common sequence being to bottom seal, fill, move down on sachet length, top seal and cut off.
Can
This is commonly used for packaging all types of solid, semi solid and powdered dairy products. Cans are traditionally made of soldered tin plate steel, generally lacquered on the inner surface to prevent corrosion. Aluminium cans have now become famous. Cans are the most convenient for gas packing.
Box / Tub
It may be made up of wood or paper board. White wooden boxes / tubs are used for bulk packing of butter and butteroil with butter paper / plastic liners, paperboard boxes are generally used as over-wraps.
Barrel / Cask
Commonly made up of wood and coated with wax on the inner surface. Used for bulk packaging of sweetened condensed milk, semi solid butter milk / whey, butteroil etc.
Cup
They are generally made up of paper with wax or plastic coating on the inside. Used for packing frozen dairy products such as ice cream and coagulated milk products.
Collapsible tube
They are made up of aluminium and lacquered on the inside. Low cost, lightweight, ease of handling and dispensing, product protection are its advantages. Used for packing semi fluid products such as sweetened condensed milk, processed cheese spread etc.
To know more about the the summary of packaging materials / containers used in Dairy Industry, please visit Dairy Packaging Containers
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site
Alaskan Seafood for the Soul
Want Seafood? Go Alaskan!
A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world�s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.
Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alaska is the only state which prides itself on its fishing industry, and you can feel a bit better knowing that Alaskan fisheries only produce what is sustainable by the ecosystem- the state works hard to ensure that no over fishing takes place and that the fish populations remain at healthy and sustainable levels.
There are few regions in the world which offer a comparable variety to Alaska. This is hardly surprising, as Alaska is home to over three million lakes, three thousand rivers, and over thirty-four thousand miles of coastline. Along with being a popular tourist destination, Alaskan habitat is largely unspoiled, ensuring that the stock of fish is constantly healthy and mature.
Taste, Texture, and Health
Alaskan Salmon is of the same significance as Alberta Beef- seafood lovers everywhere know the difference between farmed Salmon and a fresh, Alaskan Salmon. The difference comes as more than just taste (though the difference is quite significant), but also in color and texture. Alaskan Salmon has a much deeper color, and is quite tender. Just as a steak lover will notice the difference between AAA, prime-cut beef and poor quality beef, a Salmon lover will immediately see, feel, and taste the difference.
But Alaskan seafood is about much more than simply tasking great. Your body needs certain essential acids, proteins, and fats in order to stay healthy- all of these are joyously provided by Alaskan seafood, which is low in saturated and trans fats, high in lean proteins and amino acids, and full of vitamins and nutrients.
In fact, many experts cite seafood as one of the most important sources of protein and amino acids, and recommend between six and ten servings of seafood per week.
Variety
Having trouble thinking of ways to incorporate seafood into your diet? Try some extra-large Alaskan Scallops, or perhaps some Alaskan Spot Prawns. Both are delicious, easy to prepare, and are high in iron and lean protein. Reducing the amount of red meat that you eat and replacing it with fresh Alaskan Seafood is a great way to increase your consumption of amino acids and essential fatty acids while reducing your cholesterol at the same time.
Alaskan Seafood � Good for the body, Great for the soul.
Find what Alaska has to offer at http://www.aksfinest.com and have it delivered right to your doorstep.
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