Author
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Kadan, Ranjit |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 1/1/2001 Publication Date: 3/1/2004 Citation: Kadan, R.S. 2004. Stability of aseptic flavored milk beverages. In: Quality of fresh and processed foods. Advances in experimental medicine and biology. F. Shahidi, ed. Plenum Publishers, NY. 543:201-212. Interpretive Summary: Technical Abstract: In recent years, U. S. consumers have shown a preference for novel beverages containing natural fruit juices, coffee and tea products. The consumption of milk, a rich source of calcium and other nutrients, is decreasing, especially among the younger generation. Many adolescents consider milk as an old-fashioned beverage. Our laboratory has developed several aseptic milk beverages containing natural orange juice and coffee extracts. Several of our coffee milk beverages have been successfully introduced into the U.S. market in collaboration with our cooperative research and development agreement partner. Since then, three other similar coffee milk beverages have been introduced by other food companies. This paper discusses the techniques to develop stable aseptic milk beverages in the presence of high organic acids found in fruit juices and coffee extracts. The data on the physical, chemical and quality changes of both aseptic orange juice-milk and coffee milk beverage is discussed. The stability data of commercially produced coffee milk beverages indicates that the beverage can be stored at room temperature for a long period without evidence of either gelation or significant loss of quality. The current status and general acceptance of these beverages by the U.S. consumers is also discussed. |
