Croatian Journal of Food Technology, Biotechnology and Nutrition vol.16 (3-4), 2021 85 CROATIAN JOURNAL OF FOOD TECHNOLOGY, BIOTECHNOLOGY AND NUTRITION I. Barukčić et al.: 85-93 PREGLEDNI RAD / REVIEW Overview of packaging materials for Dairy packaging Irena Barukčić, Mario Ščetar*, Katarina Lisak Jakopović, Mia Kurek, Rajka Božanić, Kata Galić Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia *Corresponding author: mscetar@pbf.hr Abstract Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but defnetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials. The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which afect the shelf life of packaged milk and dairy products, due to their efect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelf- life of dairy products. Keywords: milk, dairy products, shelf life, packaging Sažetak Kod proizvodnje mlijeka, poznato je da su prerada i pakiranje dvije podjednako važne operativne faze. Pakiranje je posljednja, ali ne i manje važna faza. Različite strategije automatizacije stalno se koriste u svakoj fazi obrade, pakiranja i proizvodnje/uporabe novih ambalažnih materijala. Najprikladnija ambalaža će pružiti odgovarajuća svojstva za pakiranje tekućeg mlijeka i mliječnih proizvoda a koji imaju važnu ulogu u produljenju roka trajnosti proizvoda. Temperatura i vlaga važni su parametri koji utječu na rok trajanja pakiranog mlijeka i mliječnih proizvoda, zbog njihovog utjecaja na rast bakterija, posebno u fermentiranim mliječnim proizvodima. Cilj ovog preglednog članka je opisati prednosti i nedostatke te načela metoda i materijala pakiranja u korelaciji s rokom trajanja mliječnih proizvoda. Ključne riječi: mlijeko, mliječni proizvodi, rok trajnosti, ambalaža Introduction Today, lots of preservation techniques are available to extend the shelf storage of food products, among which packaging is a very important. The packaging process has several basic roles, i.e. protect the food from the environmental infuence, preventing/reducing microbial growth, stop or retard deterioration of food quality. Nowadays, food packaging not only targets convenience and protection properties, but also presents many other functions such as communication, enabling handling, marketing and ergonomics (Khoshgozaran et al. 2012; Alizadeh et al., 2020). The manufacturing process of dairy products is quite sophisticated, however there are various seminal factors infuencing the textural and rheological properties of the products: milk fat content, milk proteins, thickener type, heat treatment, incubation temperature, rate of acidifcation, and stabilizers content. Thus, optimized amounts of ingredients with their quality level, cutting time, and safety-assurance can be determined non-invasively and non-destructively in the production line. Therefore, the fnal yield of the manufacturing process is afected by diferent parameters such as the characteristics of the products, duration of processes, number of processes, type and quality of additives and ingredients, and packaging conditions (Mohammadi et al. 2017). As the last stage of production, packaging is an integral and essential component of the value chain of food and beverages, from the stage of production to the stage of consumption, and supports sustainable and sustainable food supply chains. This review article aims to illustrate the key role of packaging in the daily supply chain of dairy products and in the daily lives of consumers. By the all dairy products on the market today, the focus is on packaging materials for milk and dairy products while ensuring functionality and extending the shelf-life of food products such as milk, fermented milk products, butter, cheese, dehidrated dairy products and ice cream.