Cream

The packaging of cream products is similar to that of milk but requires process adjustments to accommodate cream’s high fat content, viscosity, and susceptibility to oxidation. PA/EVOH/PE composite films are typically used for packaging, leveraging PA’s strength, EVOH’s superior oxygen barrier properties, and PE’s heat-sealing capabilities.

Cream undergoes pretreatment via high-temperature short-time (HTST) sterilization (85–95°C for 5–15 seconds).

Piston-type filling machines are utilized, integrated with a bag-forming, filling, and sealing system for precise handling of viscous products.

Shelf life of 14–21 days under refrigerated conditions.

Cheese

Packaging cheese products with heat-shrink bags is an effective method to extend shelf life and enhance visual appeal.
Material Recommendations:

• Use food-grade PA, PE, or EVOH materials.

• Customize the bag size based on the cheese’s shape and dimensions, reserving 10–20% shrinkage allowance.

Packaging Process:

1. Place cheese into the shrink bag, leaving a 2–3 cm opening for sealing.

2. Evacuate air using a vacuum machine.

3. Seal the bag with a heat sealer, ensuring smooth and wrinkle-free seams.

4. Apply heat shrinkage:

   • Pass through a heat tunnel/oven with controlled temperature.

   • Adjust conveyor speed to ensure uniform and complete shrinkage.

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Special Considerations:

• Soft cheeses (e.g., Brie): Add tray support to prevent deformation.

• Hard cheeses (e.g., Cheddar): Can be packaged directly without additional support.

Butter

Packaging butter using FFS (Form-Fill-Seal) machines is an efficient industrial production method, ideal for high-volume, standardized butter packaging.

Packaging Process:

1. Film Forming:

   • Plastic film is fed through rollers into a forming unit.

   • Vacuum or pneumatic pressure molds the film into a pouch shape.

2. Butter Filling:

   • Robotic arms or conveyor belts precisely place butter blocks into the formed pouches.

3. Heat Sealing & Cutting:

   • Top and side seals are created using a heat-sealing mechanism to ensure airtight closure.

   • A horizontal cutter separates the continuous film into individual packaging units.

4. Finished Product Output:

   • Packaged butter units move via conveyor belt to quality inspection or boxing stations.

This automated process ensures high efficiency, consistency, and hygiene for large-scale butter production.

Cheese Sitck 

Thermoforming packaging typically uses a two-layer film system, with distinct requirements for the upper and lower films:

• Upper film: Prioritizes high barrier properties and excellent printability.

• Lower film: Focuses on superior stretchability for molding.

Packaging Process:

1. Lower Film Forming:

   • The lower film is heated and stretched.

   • Products (e.g., cheese sticks) are placed into the molded cavities.

   • Vacuum forming (-0.08 MPa) shapes the film, with mold cavity depths matching the product’s thickness.

2. Upper Film Sealing:

   • The upper film is preheated to 80–100°C for softening.

   • Sealing parameters:

     • Temperature: 160–180°C

     • Pressure: 0.4–0.6 MPa

     • Duration: 2–3 seconds

   • Ensures seal strength ≥40 N/15mm for leak-proof integrity.

Slice of Cheese

Vacuum skin packaging involves placing sliced cheese into a tray, where a specialized conforming plastic film is tightly adhered to the product surface and sealed to the base tray through heat and vacuum action.

Key Features:

• Unlike thermoforming packaging, vacuum skin packaging requires no molds.

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• For products of varying sizes and shapes, a transparent conforming film is used to closely adhere to the food surface and seal with the tray.

• Offers convenience, cost-efficiency, and high productivity for flexible, adaptable packaging solutions.

MILK BAG

The use of PA/PE film packaging for milk is a common liquid food packaging method that combines the barrier properties of PA with the heat-sealing performance of PE .

It is suitable for pasteurized milk or short-shelf-life milk products.

Milk undergoes pretreatment via pasteurization or ultra-high temperature (UHT) sterilization.

Vertical or horizontal automatic filling machines are employed, integrated with a bag-forming, filling, and sealing system.

Shelf life of 7–14 days under refrigerated conditions.