Improvement/Development of dairy products

Three types of fortified liquid milk were processed: pasteurized fresh milk (with vitamin A and iron), low-fat milk (with vitamin A) and chocolate milk (with iron). Comparison of each fortified product with its respective control showed acceptable sensory characteristics for both. Fortified chocolate milk in particular had higher flavor and acceptability scores, but lower appearance and color score compared to the control. The shelf-life of fortified liquid milk product is 7-8 days at refrigeration temperature (4-5 degrees C). Forty-one percent and 57% vitamin A retention were obtained for fortified pasteurized fresh milk and fortified low-fat milk, respectively. Iron fortification of pasteurized fresh milk and chocolate milk respectively resulted in 68% and 83% retention of the mineral. Yoghurt ice cream, a frozen fermented dairy product, and lactorice, a weaning infant food, were the newly developed milk/milk-based products. The new formulation of yoghurt ice cream consists of 5% fat, 11% milk solids not-fat, 12% sugar, 0.5% stabilizer/emulsifier and 4% yoghurt starter culture. Consumer acceptability test revealed a rating of 'like very much' for yoghurt ice cream, and hence, the product is highly recommended for commercial production. The lactorice mixture constitutes one part 'galapong', three parts fresh milk, and with or without 5% chopped fruit or vegetable (banana, squash or carrot). Of the flavored lactorice, banana-flavored sample was the most acceptable (rated-like very much). Lactorice has a shelf-life of 3 months at room temperature (28-35 degrees C). Recommendations on filling/packaging machines and packaging structure, and materials or label designs for liquid milk (also including fortified liquid milk), other products of the cooperatives, and developed milk products were presented. Selection criteria for packaging material, especially for fortified liquid milk, should focus on minimizing exposure to oxygen and light. Tetra Rex Carton, carton cup with plastic lid, and glass bottle with metal lid are recommended for liquid milk, yoghurt ice cream and lactorice, respectively. The following show the cost per unit fortified and developed products: a. Pasteurized fortified fresh milk - P22.25/liter (using Tetra Rex Carton) b. Fortified low-fat milk - P18.45/liter (using Tetra Rex Carton) c. Fortified chocolate milk � P22.73/liter (using Tetra Rex Carton) d. Yoghurt ice cream - P41.07/500 ml (using carton cup with plastic lid) e. Lactorice � P14.27/110 g (using glass bottle with metal lid). It is recommended that bulk production of all the fortified liquid milk products be done and Vitamin A and/or iron content of the resulting products be monitored. Storage stability tests of the nutrient fortificants for all fortified products have to be conducted to determine the actual average needed to ensure that the nutrients fortified into the products meet the label claim at the end of the shelf-life period. Other concerns of the Cooperatives: a. The cooperatives have to choose whether Tetra Rex Carton or plastic bottles would be used as final packaging material for liquid milk such that the final label artworks can be prepared by the PDDCP. b. The cooperatives have to coordinate with the PDDCP regarding the final label artworks for all products. c. The cooperatives have to coordinate with the respective manufacturers regarding final decisions on packaging materials/labels/equipment. d. The cooperatives, through the NDA, are responsible to give market feedback (using new labels) to the PDDCP. e. Consumer acceptability testing and/or pilot testing of fortified dairy products and lactorice have to be conducted.