Process optimization for the manufacture of an acidified milk beverage

摘要

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 panelof 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 (mangomilk flavour 0.5% ml/L and lemon yellow colour 0.6 ml/L with benzoic acid as preservative 0.5%).