Packaging is a very important element in the manufacture of semisolid fermented dairy products and significantly affects the shelf life, quality, and safety of the products. Critical aspects in the design of a packaging system include selection of appropriate materials that meet required barriers to moisture, gases, and light, and are environment-friendly; geometry and construction to protect product from environmental factors and physical deformation, and provide consumer convenience; and maintenance of low cost.

Quality assurance is a management system that controls each stage of food production from raw material to final product consumption for ensuring high quality and safety. GMPs, SSOPs, and HACCPs are the fundamental programs for a quality assurance system. The essential requirements for ensuring a high-quality fermented dairy product may be listed as:

Good quality of raw milk and ingredients

Correct processing conditions, including control of heating temperature and time for milk, inoculation time and temperature, pH, and water activity during processing

An active, well-balanced, and contaminant-free starter culture

Clean and well-sanitized plant and equipment

Well-trained employees

Correct packaging, handling, and storage of retail products at controlled temperature REFERENCES

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