Abstract
Abstract: Background Globally, many companies are interested to in entering the flavored milk business. Some of the global products in this category include chocolate (cocoa), coffee flavored or infused products. Successful brand named Barista Bros (currently sold in Australia/New Zealand) is a chocolate/coffee flavored (infused) milk product. This product has been processed through the ultra high temperature (UHT) technology and available in polyethylene terephthalate (PET) bottles. This product has a shelf life in range of 9 months at ambient conditions. Infusion of cocoa/coffee leads to sedimentation in the product. On the other hand, cocoa/coffee is an important driving force for consumer likeability. Hence, the challenge for the researchers is to understand the reason behind sedimentation in these products and also find possible ways to reduce/eliminate sedimentation. Scope and approach This review would be a ready reckoner explaining the reasons behind sedimentation and a possible solution for reducing sedimentation in such products. Key findings and conclusions Present review suggests that polysaccharides, proteins and calcium ions contained in the cocoa or coffee powder are main components of the sediment in the flavored milk. The insoluble polysaccharides based sediment in the flavored milk can be reduced by increasing the solubility of coffee or cocoa powder with the use of enzymes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
