Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study

► Approximately 10% of all fermented milk products remain on the inside of today packaging material. ► The initial adhesion seems to be kinetically driven, dependent on fat content and incubation time. ► On longer time scales (days) adhesion seems to be unaffected by fat content and material polarity. ► Fat molecules adsorb first and by time become replaced by proteins, i.e., the Vroman effect.