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The deterioration of dairy products is caused by microbial growth and oxidation. Hard cheeses, with relatively low humidity, are affected by mold growth, while products with moisture, such as soft and creamy cheeses, are susceptible to fermentation and oxidation.
Carbon Dioxide is the most widely used gas in dairy packaging since it inhibits or reduces microbiological activity. On the other hand, Nitrogen is used in the packaging of powdered milk to remove oxygen from the packaging, rendering it inert to avoid oxidation and replacing Carbon Dioxide in packs containing products that easily sour such as whipped cream and cream Of milk.