Process optimization for the manufacture of an acidified milk beverage.
Rai D. C., Pandita N. N., Tanweer Alam
Author Affiliation: Department of Animal Husbandry & Dairying, Banaras Hindu University, Varanasi - 221 005, U.P., India.
Milchwissenschaft 65 : 252-254
Abstract : A systematic study was carried out to optimize the method for the manufacturing acidified soft milk beverage from skimmed milk. The levels of SNF, pH, sugar, stabilizer, flavour and colours were optimized on the basis of sensory analysis by the panel of experienced judges using 9 point hedonic scale. It was found that 3.0% SNF, 10% sugar at 4.50 pH had scored highest with carboxymethyl cellulose (low viscosity) at 0.4%, which stabilized the product with good flavour and ideal body and texture (mango milk flavour 0.5% ml/L and lemon yellow colour 0.6 ml/L with benzoic acid as preservative 0.5%).