Physical Damage of Yogurt. The Role of Secondary Packaging on Stability of Yogurt

Abstract

Vibratory motions are common to packaged products in the shipping and distribution environment. Using an MTS vibration table, low-fat plain yogurt (packaged in various shipping containers) was vibrated and then evaluated for phase separation (whey-off) during storage. Three types of damage were apparent: (a) slight or definite whey-off, (b) cracked or broken coagulum and (c) completely disrupted coagulum. After 10 d of storage, whey-off was quantitated. Slight and definite whey-off corresponded to 0.2 to 0.6% (wt/wt) and 0.6 to 1.8% (wt/wt), respectively. Most damage was observed in the top layers of vibrated stacks (10 high). Stretch overwrapping the shippers proved most effective in reducing syneresis, with less than 1% of the primary containers evaluated showing phase separation.