Characterization of bags and their functionality in the packaging of milk flour

Abstract

Cuba imports flexible materials for packaging products, their prior evaluation being essential. Dairy companies in Cuba are interested to quarry of suppliers of packaging materials, but the decision to purchase materials must be subjected to prior technical evaluations. The objective of this work was to evaluate the characteristics of the bags used in the packaging of milk flour, and to analyze the physical, chemical, microbiological and sensory characteristics of the product during storage. A total of 60 samples were randomly taken; the bags were subjected to identification of the material, thickness and resistance to sealing, while to the product: physical, chemical, microbiological and sensory analysis. In the identification it was verified that the bag is made up of more than one layer, the closure of the container was efficient, and the material allowed to maintain the physical, chemical, microbiological and sensory characteristics of the product because after six months they met the quality requirements established.