Packaging system and probiotic dairy foods

By A. Cruz, J. A. Faria, A. Dender. 2007

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Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, methodology): “…using oxygen scavengers (in sachets suspended under container lids or incorporated into packaging polymers) or using a combination of such techniques, are methods used to efficiently decrease molecular oxygen in probiotic products (Cruz et al. 2007; Miller et al. 2003; Talwalkar et al. 2004).”
Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “In active packaging, oxygen scavengers are used in sachets suspended under the lids or incorporated into packaging polymers (such as photo-scavenging dyes; da Cruz et al. 2007; Miller et al. 2003).”