Naturally, food is obtained from plants, animals, and fungal origin, serving nutrients like fat, carbohydrates, proteins, vitamins, and minerals. Nowadays, in our routine life, we are using many dairy products like cheese, butter, yogurt, ghee, buttermilk, etc.. These products are obtained from the milk of mammals like buffaloes, goats, sheep, and camels. Moreover, these products required more safety from oxygen. Oxygen is harmful to all food products.
Dairy products are already made by a process like fermentation, pasteurization, etc. In the fermentation process of yeast can ferment sugar to alcohol and co² in the absence of air. So, when the product comes out and contacts oxygen, the microbial growth will be starting. To prevent the development of microbial contamination, it requires good packaging. Oxygen absorber plays a vital role in dairy products, which remove or decrease the level of oxygen and increase the product's shelf life. It creates a nitrogen environment for long term food storage. Nitrogen saves the product from contact with oxygen.
Oxygen absorber provides inner safety and outer protection from the light, which converts the product into another form, which is not required. So for external security, we use polythene, aluminum foil for primary packaging. For products like cream, butter, ghee, buttermilk, etc., we use excellent barrier property material. It should be moisture-proof. It should be impervious to light, it should have sound strength, and Oxygen absorbers should be placed right above the products to ensure the benefits.