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Innovations in Fresh Dairy Product Packaging

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Packaging for Food Preservation

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Research in dairy food ranges from innovative processing technologies to rapid testing of finished products. This chapter aims to review three different case studies dealing with dairy products to offer a summary of the variety of recent innovative solutions intended to prolong the shelf life of fresh dairy foods.

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  1. Department of Agricultural Sciences Food and Environment (SAFE), University of Foggia, Foggia, Italy

    Matteo Alessandro Del Nobile & Amalia Conte

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  1. Matteo Alessandro Del Nobile
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  2. Amalia Conte
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Del Nobile, M.A., Conte, A. (2013). Innovations in Fresh Dairy Product Packaging. In: Packaging for Food Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7684-9_8

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