Guides
Films, pouches, cups and closures for milk, curd, ghee and drinks, explained for plant supervisors.
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Barrier films and shelf life: OTR and WVTR in plain words
What OTR and WVTR mean, their units and ASTM test methods, why test conditions matter, common barrier layers, and how to match barrier to shelf life.
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Packing curd, dahi and buttermilk: cups, pouches and freshness
Set curd needs a cup, while stirred dahi and chaach can go in pouches. How to choose, seal lids well, avoid whey and swollen packs, and keep it cold.
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Ghee packaging: jars, tins and pouches, and what keeps ghee from going rancid
What makes ghee go rancid, how tins, PET and HDPE jars, glass and pouches compare, how to fill and leak-test them, and the FSSAI label basics.
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Milk pouch film explained: why most milk pouches are multilayer
What milk pouch film is made of, why it comes in layers, how thick IS 11805 says it should be, when black-white film helps, and what to put on your order.
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Why milk pouches leak, and how to find the cause
Leaking milk pouches start at the seal, in the film or in the crate. How to tell which, the IS 11805 leak and drop tests, and a checklist for your line.