Dairy flavor is mainly used to enhance, supplement or harmonize the natural frankincense of dairy products, mask the peculiar smell that may occur during processing (such as milky smell, oxidative odor), and enrich the flavor diversity of products. The rational application of dairy flavor can stabilize the flavor quality of products, meet the taste preferences of different consumer groups (such as children, adults, and the elderly), and expand the flavor innovation space of dairy products.

Application scenarios

• Liquid milk: such as pure milk, prepared milk, milk drinks (including milk juice, lactic acid bacteria drinks, etc.), which can enhance frankincense or add fruits, grains and other flavors to improve palatability.

• Fermented dairy products: such as yogurt, yogurt drinks, fermented milk drinks, etc., to make up for the loss of frankincense during fermentation, or with fruits, vanilla and other flavors to cover up the sour taste of over-fermentation.

• Milk fat products: such as cream, butter, non-dairy creamer, etc., to strengthen the richness of milk flavor and improve the flavor fidelity of non-dairy products.

• Dry dairy products: such as milk powder (adult milk powder, infant formula milk powder, prepared milk powder), cheese powder, whey protein powder, etc., through flavor reduction or enhancement of frankincense, to cover up the flavor deterioration during storage.

• Snack foods containing milk: such as milk tablets, milk shells, milk fat candies, etc., to give milk flavor or compound flavor (such as strawberry milk flavor, chocolate milk flavor) to enhance the attractiveness of the product.

Application critical

Flavor adaptation: choose the flavor according to the product positioning, such as infant dairy products mostly choose light milk or fruit flavor, adult products can be matched with coffee, chocolate and other compound flavors.

• Mask odor: Adjust and improve the flavor defects of fishy odors, oxidized odors (such as high-fat dairy products) or low-cost raw materials that may occur during processing.

• Stability: Considering the sterilization process (such as UHT sterilization) and storage conditions, choose heat-resistant and acid-resistant flavors to avoid the loss of flavor during processing or shelf life.

• Dosage control: It needs to be coordinated with natural milk ingredients to avoid unnatural flavor caused by excessive flavor and ensure that the flavor is true and soft.