Neutral and acid dairy beverages today form a major part of the dairy industry and are characterised by strong product innovation across all geographical sectors. The raw material milk is a complex system and an essentially unstable medium consisting of a fat-in-water emulsion combined with an aqueous solution of proteins, sugar and minerals. It is characterised by the development of creaming over time and a high sensitivity to pH variation. Adding other ingredients to milk such as cocoa powder, flavours and colouring agents then introduces more potential sources of instability.
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