Preparation of Flavoured milk/whey drink

PREPARATION OF FLAVOURED MILK AND JUDGING

Definition

  • Flavoured milk are milk to which some flavour have been added and when the term milk is used, the product should contain, fat percentage atleast equal to minimum legal standard. If the fat percentage is lower (1-2%) the term drink is used. Normally flavoured milk can have 2 % fat.

Purposes

  • To make milk more palatable
  • To stimulate the sale of milk
  • To put skim milk into profitable use.

Method of manufactures

  • The milk on receipt is standardised and preheated to 35-45oC and filtered. To the warm milk, sugar is added at a level of 7-8% and stirred so as to dissolve them completely. The mixture is pasteurized at 71oC/30 min and cooled rapidly to 5oC. Now to this fruit flavour, essence together with permitted / matching colour are added. The common flavours used are rose, coco, orange, vanilla, pineapple etc. Matching colours are rose, coco, orange, plain and yellow. For in-bottle sterilized flavoured milk heat resistant colour and flavour are used. The contents are mixed / homogenised well and then packed and stored at refrigerant temperature.
  • Using 9 point 0 Hedonic scale/score card does judging of flavour milk. The product is judged for its colour, flavour and acceptability.

Preparation of Whey drink and judging

  • Fresh whey obtained during preparation of paneer or channa can be used to prepare whey drink. Rasana or flavoured syrup can be added to pasteurized whey, and chilled before use. Whey can be used in the preparation of soups instead of water.
Last modified: Tuesday, 17 April 2012, 12:23 PM