A critical review on the possible remediation of sediment in cocoa/coffee flavored milk

摘要

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.