Flavoured milk is a ready to drink product which is produced from skim milk, added sugar and
natural flavours (e.g. banana, pineapple, orange, chocolate etc).
Principles of preservation and methods of processing
The principles of preservation are to destroy most enzymes and spoilage bacteria and all
pathogenic bacteria by heat during pasteurization at 63°C for 30 minutes. This time and
temperature combination is described by regulations in some countries and should be carefully
Process flow diagram
Fresh skimmed milk
Sugar is added to the milk and thoroughly dissolved. The
amount added is mainly determined by the sweetness required
in the final product.
Use batch pasteuriser. Control of temperature and time is
very important for correct pasteurisation to give expected
shelf life. The vessel to be used should be fabricated from
stainless steel or aluminium or bought locally from hardware
shops. Milk should be heated with constant stirring to
prevent the product overheating/burning at the bottom.
Cool quickly to temperature below 10°C. Cooling is done by
placing the pan containing the hot product into another
vessel which contains cold water. The product is stirred
continuously until the temperature drops.
This has to be done after pasteurization, because the colour
and flavour can easily deteriorate during the heating process.
Flavours are usually supplied as concentrated essences and,
with proper hygiene, will not re-contaminate the pasteurized
milk with bacteria. Only food grade colours or natural fruit
extracts can be used.
Pack into sterilised bottles and seal with sterile lids using
a small filling and capping machine.
Storage Storage should be in either a cooler or a refrigerator at
below 10°C. The milk should not be exposed to sunlight as
this will heat it, promote rancidity of milk fat and destroy the
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