Edible and waterproof milk protein material packaging is expected to be developed

Several common products in the dairy aisles of department stores may soon be packaged in edible and water-proof milk protein materials, a new method developed by scientists of the American Agricultural Research Organization.

The production process was developed by the American Agricultural Research Organization Research Center and uses the unique characteristics of casein, a milk protein that is a major nutritional formula in cheese. Casein is also used in non-food products, including adhesives, repair materials for paper, textiles and coatings.

The head of the American Agricultural Research Organization found that if casein is mixed with water and glycerin, then it is slowly dried without interference, and then forms a waterproof, soft, and film-like material.

The casein film can be used as a good sheet, or cover, to form barriers to external contact, thus protecting the product from damage or contamination. Edible films are confined in moisture and can therefore be used as a packaging material for dairy products such as cheese or as a packaged calender for cottage cheese or yoghurt. Seasonings, vitamins or minerals enhance taste and nutrition.

The American Agricultural Research Organization is the chief scientific research agency for agriculture in the United States.