Flavoured Milk

i. Definition

Flavoured milk is milk to which some flavour has been added. When the ‘milk’ is used, the product should contain a milk fat percentage at least equal to the minimum legal requirement for market milk. But when the fat level is lower (1-2 per cent),the term ‘drink’ is used.

 

ii. Types of Flavoured Milk

The main types of flavoured milk are as follows:

•  chocolate milk/drink
•  fruit flavoured milk/drink
•  sterilized flavoured milk/drink

  iii. Preparation of Chocolate Milk Drink

The milk on receipt is standardized to 2% fat level for preparation of drink.Standardized milk is then pre-heated to 35-40OC and filtered; alternatively, after standardization it is pre-heated to 60OC, homogenized at 2500 psi and then clarified.To the warm milk, cocoa powder (1 to 1.5%), sugar (5 to 7%) and stabilizer(sodium alginate – 0.2%) are slowly added and stirred to dissolve them properly.The mixture is then pasteurized at 71OC/30 min., cooled rapidly to 5OC, bottled and kept under refrigeration (5OC) until used. The detailed flow diagram for the manufacture of chocolate milk/ drink is given below:

iv. Preparation of Fruit Flavoured Milk

The method of preparation of fruit flavoured milk is similar to that used for chocolate milk/drink. Instead of cocoa powder, permitted fruit flavours/essence, together with permitted (matching) colours and sugar are used. The common flavours used are strawberry, orange, lemon, pineapple, banana, vanilla, etc. In order to obtain good results, the following precautions should be taken:

•  No acid (citric or tartaric) should be added to the fruit syrup, as this may cause curdling of milk.
•  Excessive sweet syrup should be avoided. The best sugar content of the syrup is 45-55 per cent.
•  Add 1 part of fruit syrup to 5 parts of milk.
•  Care should be taken to see that there is a pleasant blend of sweet, fruity and milky flavours (together with an appealing colour)

v. Preparation of Sterilized Flavour Milk

These combine the advantages of both sterilized and flavoured milk/drinks. The method of preparation is given below:

The raw milk, upon receiving, should be strictly examined by the prescribed physico-chemical and bacteriological tests and only high quality milk should be used for production of sterilized milk. The incoming milk should be promptly cooled to 5OC for bulk storage in order to check any bacterial growth. Next, it should be pre-heated to 35-40OC for filtration, so as to remove visible dirt, etc. Flavour/ essence,permitted (matching) colour and sugar (syrup) are added to clarified milk and mixed well. The fruit flavoured milk is now filled in cleaned and sterilized bottles and then capped properly. The filled bottles are then sterilized at 108-111oC for 25-30 min.The sterilized milk bottles should be gradually cooled to room temperature. Finally,the sterilized milk is stored in a cool place.