EXERCISE 7

Flavored Milk
INTRODUCTION
Milk is a valuable nutritious food that has a short shelf life and requires
careful handling. Processes in milk allows its preservation for days, weeks or
months which can be extended for several days through techniques such as cooling
or fermentation. (Fao). Such processes in milk include cheese making, yogurt and
flavored milk. Flavored milk is a sweetened dairy drink made with milk, sugar,
colorings, and artificial or natural flavorings. Flavored milk drinks are available in
many varieties. Viscosities range from that of whole milk, to thick milkshakes
products that achieve their viscosity through use of thickening additives and
sometimes in combination with freezing. (www.silverson.com). Flavored milk is often
pasteurized using ultra-high-temperature (UHT) treatment, which gives it a longer
shelf life than plain milk. Pasteurization in milk is a heat treatment process which
extends its usable life and reduces the numbers of possible pathogenic
microorganisms to levels at which they do not represent a significant health hazard.
(Fao)
Through this exercise, students were able to make a flavored milk (mango
and chocolate) which allows them to apply their knowledge on the proper
pasteurization of milk, developed their skills in the production of flavored milk and
they were able to know the roles of different ingredients in quality of the finished
products.
METHODOLOGY
Table 1. Materials used
MATERIALS
Measuring spoon/cups
Mixing bowl
Casserole
Ladle
Bottle
Cocoa
Refined sugar
Corn starch
Ice water
Blender/ Egg beater
Fine sieve
Knife
Clean bottles
Fine Table salt
Vanilla
Fruits (Mango, Banana, Ripe papaya, Avocado,
Guyabano)

SAMPLES
Cows milk
Buffalos milk

Procedure:
Fruit-flavored Milk
The mango was first washed with clean water after which the edible flesh was
separated. A mango puree was made by boiling the sliced tidbits in sugar solution
for 2 minutes with 2 cups of tidbits to 3 cups of sugar solution as a ratio. Then the
mango puree was blended to make mango syrup. A cup of mango syrup was mixed
with 4 cups of cows milk, it was then added with teaspoon vanilla and a pinch of
salt to make the flavored milk. The milk was then pasteurized with continuous
stirring for 3 minutes after the steam surfaced. After pasteurization, the milk was
cooled off, transferred to clean bottles, labeled, then was placed in the refrigerator.
Chocolate Milk
1 liter of cows milk was placed in the casserole and was set aside. All the dry
ingredients (1 tbsp. cocoa, cup sugar, tbsp. cornstarch) was mixed in a mixing
bowl. It was added with cup of cows milk from the casserole then stirred until
solution is homogenized. The solution was transferred back to the casserole and
was mixed to make the chocolate milk. The milk was heated to temperature range
of 90 - 95C for 2 minutes. The milk was then rapidly cooled with cold water,
transferred in clean bottles, labeled, and kept in a refrigerator.
RESULT
Flavored Milk
Table 2. Sensory Evaluation on Flavored
Sample
Color
Av
Odor
Av
e.
e.
Papaya
6,8,8,3, 6.6 6,7,7,6 6.6
8
,7
Mango
8,8,7,3, 6.6 8,8,7,6 7.2
7
,7
Banana
7,2,7,5, 5.4 7,5,6,6 5.0
6
,1
Guyaba
7,9,7,5, 7.0 5,8,7,7 6.6
no
7
,6
Avocado 7,9,7,6, 7.2 6,8,7,7 7.0
7
,7

Milk
Texture
5,7,8,4
,8
8,6,7,6
,7
6,7,6,4
,4
7,8,7,6
,7
7,9,8,8
,7

Av
e.
6.4
6.8
5.4
7.0
7.8

Taste
1,5,6,1
,1
9,9,8,8
,8
8,1,6,7
,6
6,8,7,1
,7
6,8,8,9
,7

Ave
.
2.8

Gen.
Acc.
5,6,7,5

8.4

9,9,8,8

5.6

7,7,5,6

5.8

6,8,7,7

7.6

6,8,8,7

Av
e.
5.7
5
8.5
0
6.2
5
7.0
0
7.2
5

Chocolate Milk
Table 3. Sensory Evaluation on Chocolate Milk
Sampl
Color
Ave Odor
Ave. Textur
e
.
e
Cow
9,9,7,6 7.7 9,8,8, 8.00 9,9,8,
5
7
8
Buffalo 7,8,7,5 6.7 7,9,8, 7.50 6,6,8,

Ave
.
8.5
0
6.7

Taste
9,9,8,9
7,5,7,5

Ave
.
8.7
5
6.0

Gen.
Acc.
9,9,8,6

Ave.

7,5,7,8

6.75

8.00

5
Rating Scale
9-like extremely
8-like very much
7-like moderately
6-like slightly
5-neither like nor dislike

4-dislike slightly
3-dislike moderately
2-dislike very much
1-dislike extremely

DISCUSSION
Principles of preservation and methods of processing in milk are to destroy
most enzymes and spoilage bacteria and all pathogenic bacteria by heat during
pasteurization.
Process involved in flavored milk making includes addition of sugar and
flavor, pasteurization, cooling, packaging, and storing. Pasteurized Cows milk was
used as the main ingredient, other ingredients include sugar, vanilla, table salt and
mango. Sugar is added and the amount added is mainly determined by the
sweetness required in the final product and addition of fruit which should be done
after pasteurization, because the colour and flavour can easily deteriorate during
the heating process. In pasteurization, the milk is heated to 90 - 95C for 1-2
minutes. This step is very critical since control of temperature and time is very
important for correct pasteurization to give expected shelf life, milk should also be
heated with constant stirring to prevent the product from overheating/burning at
the bottom. After pasteurization, the milk should be quickly cooled to temperature
below 10C to avoid over heating which is commonly done by placing the pan
containing the hot product into another vessel that contains cold water. The milk is
also stirred continuously to hasten temperature drop. After cooled, milk is packed in
a clean bottles which was heated in near boiling water temperature for few minutes
to clear out unwanted microorganisms. The final stage of the process is storage,
which should be in either a cooler or a refrigerator at below 10C. The milk should
not be exposed to sunlight as this will heat it, promote rancidity of milk fat and
destroy the vitamin riboflavin. (www.practicalaction.org)
Chocolate flavor in milk was processed the same way; however, chocolate
milks need a stabilizer system to suspend the cocoa particles so they do not settle
out overtime. To stabilize/suspend the cocoa particles typically kappa II carrageenan
is used at a level of 0.02-0.03%. Carrageenan reacts with milk proteins to form a
shear reversible gel. Gums such as cellulose, guar gum and xanthan gum are also
used, especially in milk shake products where both body and foaming are desired.
When the body of full fat milk has to be mimicked in the low fat/non-fat
counterparts stabilizers play an important role. Reducing sugars and carbohydrates
result in lowering total solids, hence a slightly higher level of stabilizers helps to
improve mouth feel of these products. (Sinha, N.,2007). From the experiment,
stability of milk was obtained by the addition of cornstarch. The chocolate flavor of
chocolate milk comes from the various sources of flavorings supplied by
manufacturers in the form of cocoa, natural or dutch chocolate, chocolate liquor, or
chocolate syrup.

Sensory evaluation of the product was evaluated by 5-panelist using 9-point

hedonic scale. Each evaluator was given a sample of the fruit flavored milk product
then followed by the chocolate milk product. Each product was rated according to
its color, odor, texture, taste and general acceptability. From the table 2 above,
mango flavored milk has the highest average for general acceptability which
garnered an average of 8.50, followed by avocado with 7.25, then guyabano 7.0,
then banana 6.25, and lastly papaya with 4.75 average score.
Comparison from the product of buffalo and cows chocolate milk was also
evaluated by four panelists, who favored on cow's milk as the raw material for
processing of chocolate milk with the average general acceptability of 8.0 then
buffalo milk, which garnered an average of 6.75.

DOCUMENTATION

QUESTIONS
1. Evaluate the overall quality of your product. Which is more acceptable? If
production will be done, which is more economical and why?
Chocolate flavored milk gained the highest acceptability in sensory
evaluation from the 5 panelist. Production of chocolate flavored milk is also cheaper
than fruit flavored milk in which it is the most economical product for market sales.
2. What is the purpose of adding cornstarch into the chocolate flavored milk? Why is
it that its not added in the fruit flavored milk?
Cornstarch is added to chocolate milk as thickeners which increases the
viscosity of the milk and also increases the stability of milk thus the cocoa particles
does not settle out overtime. Fruit milk is about 88% water and it does not need
stabilizer since most flavors are water-soluble and so the flavor mostly stays in the
solution.
3. Why is it that higher temperature and longer time is used in the pasteurization of
the two products?
Higher temperature and longer time is used in the pasteurization of the
flavored milk so as to give the desirable or longer shelf life of the milk.
CONCLUSION
Each step in processing of flavored milk is very important with utmost
emphasis on the pasteurization process and storage condition of the product.
Ingredients also play an important role to have the desirable yield of the product.
From the lab result, panelists favored mango flavored milk over other fruit flavored
products which is comparable to todays scenario since mango flavored milk is the
most common flavored milk from the market. The cows milk also gained favor over

buffalos milk in panelist choice since cows milk also has better taste. The cows
milk is also the common raw ingredient in todays dairy product.
REFERENCES
Thickening agent: https://en.wikipedia.org/wiki/Thickening_agent
Sinha, N. (2007): Handbook of food products manufacturing Vol. 2
Production of flavored milk drinks: Accessed last August 15, 2015 @ 01:00 AM
http://www.silverson.com/images/uploads/documents/FFlavoredMilk.pdf
Milk
Processing:
processing/en/#.Vc0BfLKqqko

http://www.fao.org/agriculture/dairy-gateway/milk-

Flavored Milk: http://practicalaction.org/practicalanswers/