A Report On

MANUFACTURING OF FLAVOURED MILK

SUBMITTED BY -
DARSHANA LAKHABHAI BALASRA

EN. No: 182037104901

IN PARTIAL FULFILMENT OF THE REQUIREMENTS

FOR THE AWARD OF THE DEGREE OF
BACHELOR OF TECHNOLOGY
IN
DAIRY TECHNOLOGY

Submitted to

DEPARTMENT OF DAIRY TECHNOLOGY,

PARUL UNIVERSITY, VADODARA

ACADEMIC YEAR 2020-2021

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TABLE OF CONTENTS

SL HEADING PAGE NO.

NO.
1 HISTORY OF FLAVOURED MILK

2 INTRODUCTION OF FLAVOURED MILK

3 DEFINITION

4 STANDARDS

5 COMPOSITION AND NUTRITION VALUE

6 FLOW CHART

7 TECHNICAL ASPECTS

8 ENGINEERING ASPECTS

9 CHEMICAL ASPECTS

10 MICROBIAL ASPECTS

11 ECONOMICS AND MANAGEMENT

12 REFERENCES

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HISTORY

Flavoured milk was first created in Jamaica by Irish physician HANS SLOANE,

Sloane spent some time in Jamaica in the early 1700s, where the local people gave him
cocoa to drink. “He found it 'nauseous' but by mixing it with milk made it more
palatable," the museum says.

When he returned to England, Sloane brought the milk and cocoa mixture with him, and
for many years it was sold as medicine. But, as with most things, the European who gets
credit for inventing something probably did not actually invent it.

According to Jame Delbougo, a historian, the Jamaicans were brewing “a hot beverage
brewed from shavings of freshly harvested cacao, boiled with milk and cinnamon” as far
back as 1494. And chocolate has been known to humans as far back as 350 B.C. It's hard
to believe that no one before Sloane thought to put milk in it.

Even Europeans had known about chocolate since 1502, when Columbus brought it back
from his conquests in the Americas although it wasn’t until Cortez pillaged the Aztecs in
1516 that Europeans actually figured out what to do with cacao.

In fact, Cortez had a similar reaction to Sloan when served the bitter drink he added
spices and sugar to cut the bite.

Flavoured milk is particularly popular in the Australian states of South Australia

and Western Australia

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INTROCUTION

Plain milk is most consumed liquid product, but when this milk is converted to flavoured
milk that will be more acceptable by the peoples of all age groups.

Flavoured milk is the second largest widely consumed liquid dairy product after plain
milk, having numerous nutritional as well as physiological benefits.

Adding flavour and colour to milk increases its palatability value. Some natural as well
as artificial flavours are used in the preparation of flavoured milk.

Flavoured milks are also prepared by adding various types of herbs to provide
therapeutic value to the flavoured milk.

Several vitamins and minerals are also added in flavoured milk to enrich with health
providing components.
Fruit based flavoured milk are prepared by adding fruit pulps or fruit juices to add the
variety to the flavoured milks.

Flavoured milk provides energy, water to digest food, regulates body temperature and
prevents dehydration.

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From economic point of view flavoured milks are important because it makes milk
more palatable to those who do not relish it as such.

According to FSSAI, “Flavoured Milk, by whatever name called may contain nuts
(whole, fragmented or ground) chocolate, coffee or any other edible flavour, edible food
colours and cane sugar.

Flavoured milk is prepared by pasteurization, sterilization or ultra-high-temperature

(UHT) treatment, which provides a longer shelf-life than plain milk.

It contains the same 9 essential nutrients as in plain milk like calcium, potassium,
phosphorus, protein, vitamin D, vitamin A, vitamin B12, riboflavin and niacin.

Different types of flavoured milks having several flavours including natural or synthetic
flavours are available in the present day market such as chocolate, strawberry, pistachio,
raspberry, vanilla etc., from whole to low-fat and fat-free varieties.

Adding some sugar in flavoured milk may help to improve the appeal of nutritious
foods.

Several scientific research’s also supports the benefits of nutrient-rich flavoured milk as
a part of a healthy diet.

In general, people consuming flavoured milk are getting more amount of calcium,
phosphorus, magnesium, potassium and vitamin A.

Flavoured milk is the most appropriate food that fulfills the nutritional requirement of
the peoples of every age.

Chocolate milk is probably the most popular flavoured milk in the world.

Chocolate milk also contains smaller amounts of zinc, selenium, iodine, magnesium, and
vitamins A, B1, B6, B12

In order to fulfil the nutrition requirement, flavoured milk can be the best source.

The data from World Bank showed that India has the world’s highest number of
population that are affected from malnutrition.

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A 2013 Sunday Times article reported Western Australia was the "Flavoured milk
capital of Australia", with a A$220-million industry, average consumption of 19 liters
(5.0 U.S. gal) per person, and more than 40 varieties of iced coffee alone available.

Similarly, a 2006 Adelaide Advertiser reported South Australia consumed 45,000,000 L

(12,000,000 US gal) of flavoured milk each year, with 82% of market share held by a
single brand, Farmers Union. According to Coca-Cola Amatil, one of the largest bottlers
in the Asia-Pacific region, South Australia is the only place where sales of flavoured
milk outstrip those of cola.

In the report of NFHS-3 data, 40.4 per cent peoples are underweight, 22.9% were
wasted (low weight for their height) and 44.9 % were stunted (low in height for age).
India has made commendable progress in milk production and is one of the largest
producers along with the USA. Milk and Milk products are consumed round the year by
people from all age and income groups.

The overall market for flavoured milk in India grew 27 per cent in value terms in 2014-
15. With increased lifestyle and health concerns flavoured milk market is expected grow
at considerably high rate in near future. Flavoured milk has gained substantial popularity
but somehow coffee flavoured milk is still not easily available even though consumption
of coffee has steadily increased, thus has potential in the market.

And also in India various state governments have started the supply of flavoured milk to
“aanganwadis” and government schools to fulfil the need of nutrition in children’s diet.

 The main types of flavoured milks are;

1) Chocolate milks/drinks
2) Fruit flavoured milks/drink
3) Sterilized flavoured milks/drinks

 Types of milk used for flavoured milk manufacture;

Skimmed milk (NMT 0.5% fat and 8.7 % SNF),Standardized buffalo milk ,
Double toned milk(1.5% Fat and 9.0 % SNF), Standardized cow
milk ,Standardized milk(4.5% Fat and 8.5% SNF), Reconstituted whole milk,
etc.

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 Purpose :-

1) To make milk more palatable to those who do not relish it as such

2) To stimulate the sale of milk
3) To put skim milk to profitable use.

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DEFINITION

 Milk :
Milk may be defined as the whole, fresh ,clean lacteal secretion obtained by the
complete milking of one or more healthy milch animals, excluding that obtained within
15 days before or 5 days after calving or such periods as may be necessary to render the
milk practically colostrums-free, and containing the minimum prescribed percentages of
milk fat and milk-solid-fat.

 Flavoured Milk:
Flavoured milks are milks to which some flavours have 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.

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STANDARDS

Table: 01 Standards of Chocolate Milks/Drinks

Cocoa powder 1 to 1.5%

Sugar 5 to 7.0%

Stabilizer 0.2 %

Fat level in milk/drink 2%

Table 1: FSSAI standards of flavoured milk

Table: 02 Requirements for Flavoured Milk

Characteristic Requirement Method of Test
(Ref to IS)
Sterilized Pasteurized

Creaming index, Max 20 20 Appendix a of

IS : 4238-1967
Bacterial spores per ml, Max 5 - Appendix E of
IS:4238-1967
Total colony count, per ml, - 50,000 5 of IS 1479
Max (Past-III)-1962
Coliform count, per ml , Max - 10 8 of IS 1479
(Past-III)-1962
Phosphatase test - Negative 26 of IS 1479
(Past-III)-1962
Table 2: IS standards of flavoured milk

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COMPOSITION AND NUTRITION VALUE

Composition:
Sterilized Homogenized Flavoured Toned Milk & Sugar

Nutrition Value:

Nutrient Value per 100 ml

Protein , g 3.2

Energy , kcal 89

Energy from fat 28

Total fat, g 3.1

Saturated fat, g 1.9

Cholesterol, mg 8.3

Sodium, mg 50

Total carbohydrate, g 12

Added Sugar, g 8

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FLOWCHART
Chocolate flavoured milk:-

Receiving Milk

Pre-heating ((35-40 °C)

Filtration/Clarification

Standardization

Pre-heating (60°C)

Homogenization (2500 psi)

Mixing flavour/essence, Sugar and Stabilizer

Pasteurization (71°C/30min)

Cooling (5°C)

Bottling and storage (5°C)

Receiving Milk

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Receiving Milk
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TECHNICAL ASPECTS

Details of manufacture
1) Chocolate milks/drinks

The milk on receipt is standardized, preheated to 35¬-40°C and filtered/clarified

followed by preheating to 60°C and homogenization at 175 bar (2500 psi). To the
warm milk, the desired amounts of cocoa powder, sugar and stabilizer are slowly
added and stirred so as to dissolve them properly. The cocoa powder may also be
added in the form of syrup, and the stabilizer in the form of solution.
Homogenization can also be done after addition of cocoa and sugar. But, this has the
effect of increasing sedimentation. Stabilizer is usually added to delay or prevent
setting of cocoa particles; it also helps in the prevention of cream rise. The mixture is
then pasteurized at 71°C/30 min, cooled rapidly to 5°C, bottled and kept under
refrigeration (5°C) until used. The bottles are invariably inverted up and down a few
times before consumption.

2) Fruit flavoured milk/drink

Permitted fruit flavours/essences together with permitted (matching) colours and

sugar are used. The method of preparation is similar to that used for chocolate
milk/drink. The common flavours used are strawberry, orange, lemon, pineapple,
banana, vanilla etc. Pure fruit juices or syrups can be satisfactorily combined with
milk to form milk shakes. However, 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. The pH of the milk-syrup mixture should be about 5, which is safe from the
curdling point of view.

Excessively sweet syrups should be avoided. The best sugar content of syrup is 45-
55%.

Add 1 part of fruit syrup to 5 parts of milk. The fruits, which give good results, are
strawberries, orange, lemon, pineapple, blackberry, raspberry and black currant.

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Care should be taken to see that there is a pleasant blend of sweet fruits and milk
flavours.

3) Sterilized flavoured milk:-

This combines the advantages of both sterilized and flavoured milk/drinks. The
method consists of all the steps indicated in the chapter on ‘sterilization’. In addition,
in between clarification and filling, flavour or essence, permitted (matching) colour
and sugar (syrup) are added and mixed into the milk 

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