Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study
In this empirical study, we have shown that adhesion of dairy products such as fermented milk and yoghurt on packaging materials is dependent on the product contact time to the surface. Approximately 10% of all fermented milk products remain on the inside of today's packaging material. The viscosity of the product seems to have a major effect on how much product that will be adhered to the surface