Flavored Milks

While milk has an indigenous flavor of its own that is altered by its thermal processing, it is still a very bland product. Its growth in the marketplace depends upon the addition of new and exciting flavors. The products being flavored are primarily low in fat, single service, and extended-life products. Extended-life products receive a higher heat treatment than normal pasteurization but less than shelf stable milks. 

FIGURE 14.5 Processing of flavored milks in a Microthermics unit. (Courtesy of Robertet Flavors, Inc. With permission.) 

Flavored milks also have added gums, sugar, and vitamins. The gums impart viscosity and stability to the milk system. They influence flavor through their interaction with the flavorings and imparting viscosity. Vitamins may add off-notes associated with vitamin degradation. 

Flavorings used in extended milks must be formulated to survive the thermal process and be compatible with the added vitamins and gum systems. Issues in storage are the loss of flavor quality. This is due to some combination of the loss of desirable flavoring (chemical reactions) and the formation of off-flavors probably related to traditional milk spoilage. 

---

Vanillin is used in flavored milk, desserts, yogurts, sorbets, and ice cream. Generally, vanillin is used in Hquid form either in ethanol solution with a vanillin concentration up to 400 g/L or in monopropylene glycol with a vanillin concentration to 300 g/L. Both concentrations are given for a temperature of 20°C to avoid recrystaUization problems. 

By pre-treating milk with lactase, all adults can enjoy milk and a whole range of other lactose-free dairy products can be made such as ice cream and yogurt. In the production of ice cream, lactose hydrolysis can also be used to improve certain properties such as the texture, sweetness and tendency to crystallize. The increased sweetness is also advantageous in the manufacture of flavored milk products because less sugar needs to be added. 

The most popular flavored milk or milk drink in the United States is chocolate milk or chocolate lowfat milk. Typically, chocolate milk contains about 1% cocoa, 6% sucrose, and 0.2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. 

Various methods have been employed to measure the extent of autoxi-dation in lipids and lipid-containing food products. For obvious reasons, such methods should be capable of detecting the autoxidation process before the onset of off-flavor. Milk and its products, which develop characteristic off-flavors at low levels of oxidation, require procedures that are extremely sensitive to oxidation. Thus methods of measuring the decrease in unsaturation (iodine number) or the increase in diene conjugation as a result of the reaction do not lend themselves to quality control procedures, although they have been used successfully in determining the extent of autoxidation in model systems (Haase and Dunkley 1969A Pont and Holloway 1967). 

Heinemann, B., Stumbo, C. R. and Scurlock, A. 1964. Use of nisin in preparing beverage-quality sterile chocolate-flavored milk. J. Dairy Sci. 47, 8-12. 

Milk and cream replacers Egg replacers Imitation eggs Whipped toppings Ice cream Flavored milks... 

Mennella JA, Beauchamp GK. The effects of repeated exposure to garlic-flavored milk on the nursling s behavior. Pediatr Res 1993 34 805-808. 

Four types of milk drinks = flavored milk, milkshakes or smoothies, plain milk and thickshakes. 

Flavored milks and other dairy-based foods may have certain added colors. The natural dye annatto is used to give a yellow/golden color. It can be detected by adding sodium hydrogen carbonate to a small amount of milk in a shallow dish and into this is placed a length of filter paper. If annatto is present, the paper is stained brown and turns pink when a drop of stannous chloride solution is added. 

Milk samples (five cow milk samples) were collected from different local dairy farms, and the lactose content was determined by the UPLC-MS/MS method. Milk samples were diluted to 150,000-fold to meet optimal concentration that UPLC-MS/MS can detect with high sensitivity and specificity. Packaged double-toned milk and flavored milk samples (like Amul Taaza, Amul Kool, and Amul Kool Cafe) were also collected and the lactose content was determined. Percentage lactose content of the milk... 

Krukovsky et al. (1949) reported that milk with higher concentrations of a-tocopherol was more resistant to development of oxidized flavors than milk with lower tocopherol concentrations. The authors noted that oxidative stability of milk was greater in summer than in winter and that this was likely related to seasonal differences in the tocopherol content of feed. Erickson et al. (1964) reported that within milk, a-tocopherol was primarily associated with the milk fat globule membrane. The milk of control cows and cows supplemented with d-a-tocopheryl acetate was equally resistant to copper-induced (5 ppm) off-flavors. Milk from treated animals did, however, demonstrate partial resistance to off-flavors induced by 1 ppm copper. Nicholson et al. (1991) reported that improvement in... 

Cocoa— Whether regular or Dutch, and whether high, medium, or low fat, cocoa powder is used to flavor milk drinks, candy, baked goods, ice cream, syrups, and pharmaceuticals. 

Chocolate milk other flavored milks—Chocolate whole, lowfat, and skim milk are flavored with a chocolate syrup, cocoa, or a chocolate powder to give a final chocolate solids concentration of 1 to 1.5%. Additionally, a nutritive sweetener (about 5 to 7% sucrose) is added. Chocolate lowfat and skim milk must contain not less than 2,000 lU of vitamin A per quart. If vitamin D is added, it must be present in not less than 400 lU per quart. 

Fluid milk is retailed as pasteurized milk, homogenized milk, fortified milk (usually vitamin D), skim milk, and flavored milk. Of the milk used for manufacturing in 1990, 31.9% was used for making cheese (exclusive of creamed... 

Milk, fluid Untlavored fluid, lowfai milk, skim milk, or bunermibt must be offered as a beverage. If a school selves whole or flavored milk, it must otter unftavored fluiti lowfat milk, skim mik. or buttermilk as a beverage choice. % cup cm mO % cup n 80 mil h pint am mil k pmt (2A0 mil k pint am mil... 

However, customers want variability. They do not always want or need the same items. In the case of variability, demand planners can provide an aggregate demand forecast. For example, consider the Lindt Chocolate Company that wants to forecast the number of 75 piece truffle bags needed to meet demand. The demand forecasts tend to be more accurate when forecasting the total number of 75 piece truffle bags (Table 9.1) rather than trying to forecast the number of bags of each flavor milk chocolate, dark chocolate, and caramel (Table 9.2). ... 

Uses Emulsifier, heat stabilizer, fat dispersant, palatability enhancer in sterilized or pasteurized, recombined, filed, imitation, chocolate, and flavored milk prods. Properties Powd. 100% cone. 

---