The range of possible additives in flavoured milk is reviewed, describing the composition and utilization of flavourings together with the use and stability of colourings. Also discussed are various sweetening systems and the optional use of stabilizers. Other additives such as acidifiers. fluorides, vitamins and antibiotics are briefly considered, as is protein enrichment. A general review of the international legislation applicable to flavoured milk is followed finally by an outline of international flavour preferences.
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