Processing of Flavored Milk

PROCESSING OF FLAVORED MILK Flavored milk is a type of dairy product that has been flavored with different ingredients, such as chocolate, strawberry, vanilla, and other natural or artificial flavors Flavored milk can be made using different types of milk, such as whole milk, low-fat milk, or non-fat milk, depending on the desired fat content. Nutrition composition Amount per 100 ml PARAMATER VALUE Energy, kcal Energy from Fat, kcal Total Fat, g Saturated fat,g Cholesterol, mg Sodium, mg Total Carbohydrate, g Added Sugar, g Protein, g k l i M d e r u o v a l F i h c i a l E l o o K l u m A : E C R U O S Not a significant source of Dietary fiber, Vitamin C and Iron. 89 28 3.1 1.9 8.3 50 12 8 3.2 NA Raw Milk Reception Sampling and Quality Testing Standardization (For fat & SNF) Pre-heating (45-50° C) Sugar addition Homogenization Milk Pasteurization 82±2℃/UHT) Cool it to 4-5 ° C Add flavor and color Filling & Packing Process The most common flavored milk flavors are: Chocolate Strawberry Vanilla Banana Coffee Caramel Cookies and Cream Retorting (>121℃) Mint Palletizing and Storing Flavors can be added in form of powder or fruit extracts. 1. Fruit extract addition Ex: Fruit Flavored Milk The processing of fruit-flavored milk involves adding fruit puree or fruit syrup to milk, along with other ingredients to adjust the sweetness and texture. The fruit syrup shouldn't have any acid (citric or tartaric) added because doing so could cause milk to curdle. The fruit syrup's ideal sugar content ranges from 45 to 55%. 2. Powder addition Ex: Chocolate flavor Milk The processing of chocolate milk involves adding chocolate flavoring to milk, along with other ingredients to adjust the sweetness and texture. Cocoa Powder + Sweetner (Sugar/corn syrup) Quality control The primary hygienic standards are: Before and after processing, all equipment and utensils should be cleaned and sterilised. Strict observance of personal hygiene regulations. Filtering of milk after milking to remove visible dirt and any 'ropiness'. Cooling of milk immediately to control further growth of micro- organisms and enzyme activity. Process control The main control points are the temperature and time involved in heating and cooling the milk. Underheating may result in insufficient destruction of enzymes and microorganisms, reducing shelf life and increasing the risk of food poisoning. Overheating and slow cooling alter nutritional value. flavour, colour, and Packaging and storage Flavored milk are mainly packed in : 1. Polypropylene bottles 2. Glass Bottles 3. Metal/PP cans 4. Tetrapacks The packaging is mainly done under aseptic conditions While sterilised products have a shelf life of approximately 90–180 days at room temperature, pasteurised flavour milk has a shelf life of just 5-7 days when stored in the refrigerator (4-7° C).