OVERVIEW OF THE CURRENT STATE OF SCIENTIFIC RESEARCH AND PRACTICAL ACCESS IN THE AREAS OF BIOLOGICAL DAIRY PACKAGING

Abstract

Subject. Packaging materials made from biodegradable plastics used for packaging dairy products, as well as the technological properties of these materials that allow their use. Purpose. To justification of the feasibility of using biodegradable packaging materials, in particular bioplastics, for packaging milk and dairy products. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like; abstract-logical approach to the synthesis of research results and the formulation of conclusions. Results. The dairy industry uses biodegradable plastics; bio-based materials derived from renewable resources that can be used for dairy products with a limited shelf life. Biodegradable materials must protect the dairy product from environmental influences and ensure that quality is maintained during transportation and storage. In this sense, mechanical and barrier properties regarding oxygen, carbon dioxide, water, light and odors are important. You should also consider technological aspects of safety (migration, microbial growth), sustainability (heat and chemical resistance), process requirements (weldability and formability), convenience and compliance with marketing principles (communication, printing options). Acceptable mechanical properties are important, which ensure the quality and food safety of the dairy product even during long-term storage and transportation. The mechanical properties of polylactide (PLA) in semi-crystalline form are suitable, the mechanical properties of starch-polycaprolactone (PCL) are somewhat worse. Since hot fill and sterilization can be used for liquid dairy products with a long shelf life, it should be kept in mind that PLA containers are only stable up to a temperature of 55°C, while materials based on starch-PCL mixtures were stable between 60 and 90°C. Good water vapor barrier properties are critical when packaging dairy products such as butter and cheese, where preventing moisture loss and surface drying is key. Dairy products are often sour, salty or high in fat, it is important to evaluate the chemical resistance as acceptable for PLA. Some microorganisms can use bio-based packaging materials as energy sources. PLA biofilms prevent the growth of molds, and packaging materials based on starch-PCL promote the growth of molds that can affect food products – therefore, it is advisable to include antimicrobial compounds in the material. Migration, the transfer of substances from packaging to food products, according to standards should not exceed 10 mg/dm2. The analysis of scientific and technical information proves the possibility and feasibility of using biodegradable materials, in particular bioplastics, as innovative packaging materials for use in the dairy industry. These materials do not differ significantly in mechanical and other technological properties from traditional plastics made from hydrocarbon raw materials. For the practical research was used Soft cheese Kleo (produced in Latvia). It was packaged by the Ceramis®-PLA-SiOx coating film known as the first new biodegradable PLA film with improved barrier properties.  However the tests on soft cheese packaging using Ceramis®-PLA-SiOx film gave a negative result, since this packaging material ensured the storage of a perishable product only for 10 days. Therefore, it is expedient to include other PLA films and other polymeric biodegradable materials. Scope of results. The results obtained will be used to improve production technologies for various types of dairy products, improve their food safety and quality, and also to preserve the environment by ensuring the biodegradability of packaging materials.