Edible milk protein skin has been successfully developed

An edible and water-resistant milk protein film may be the next packaging option for dairy processors.

This new material was developed by the American Agricultural Research Institute (ARS) and is a good choice for dairy manufacturers who want to use edible, biodegradable and natural materials for packaging.

This film was invented by ARS' developer Peggy Tomasula. Peggy Tomasula discovered that a casein protein (casein is a milk protein, which is the main nutrient in cheese) extracted from milk by a special method is mixed with water and glycerin and dried to obtain a waterproof , flexible, like film material. ARS has applied for a patent for this thin film invented by Tomasula.

The casein film can pack a single product, and can also be used as a product packaging film to provide a protective barrier film to the product, blocking external substances, protecting the product from being damaged or contaminated.

ARS scientists suggest that this edible film is water-repellent and can be packaged as a skin of dairy products such as cheese, or as part of a multi-layered package of yogurt and cheese products; flavors, vitamins, or minerals can also be added to the film. , to enhance nutrition and taste.