Introduction to Making Fluid and Flavored Milks

Introduction to Making Fluid and Flavored Milks

If your value-added business includes making fluid and/or flavored milks, here are some things to consider.

Start by determining the type of fluid milk product you will make, because this will help you determine the regulations that apply to you and the equipment you will need. Fluid milk products can have different fat contents, flavors and other specialties.

Some products have federal standards for composition or other processing requirements. You should refer to Title 21, Chapter 131 of the Code of Federal Regulations to make sure you are following the regulations for Milk and Cream products.

The packaging you choose protects the product, offers convenience to the customer, and helps determine the filling equipment you will need. When choosing packaging options you need to consider the size and materials you will use.

This flow chart will help you understand the process of manufacturing fluid milk products and the equipment needed for different types of products.

• The simplest fluid milk product to make is raw milk. Raw milk is not legal in all states, so check your state's regulations; raw milk is legal in Pennsylvania. For raw milk bottling all you need is a tank for holding the raw milk, a filler, and containers.

• Pasteurized milk requires pasteurization equipment. This can be either a batch or a continuous system such as high temperature short time, or HTST. Pasteurization equipment is highly regulated so make sure you check the Pasteurized Milk Ordinance, also known as the PMO, and with your local inspector to get the right equipment.

• A homogenizer is needed for most fluid milk products. Homogenization keeps the fat and any flavoring ingredients well-dispersed in the milk.

• A case and/or bottle washer may be needed depending on the type of packaging you are using.

• A blending tank and mixer is needed if you are making flavored milk. Some ingredients may need to be pre-mixed, like blending cocoa and sugar into a slurry for easier incorporation into chocolate milk.

• A separator is needed if you want to make products with fat contents that are different from your whole milk supply. This equipment separates the milk into a high fat cream stream and a skim milk stream. These streams can be blended to standardize the desired fat content of the finished product. Vitamins may need to be added back to lowfat products.

Knowing the target properties and packaging of the products you want to make will guide your decisions on the ingredients, packaging, and equipment you need to be a successful fluid milk processor.

This program was developed by Food Safety CTS, LLC, for Penn State University.