Homogenous, stable flavored milk and process

A liquid stabilization system to be added to standardized raw milk to which a flavoring material can be added to make a stable, flavored milk comprising:

• (a) about 90.1% of water, w/w;
• (b) about 0.25% stabilizer, w/w, selected from the group consisting of kappa carrageenan and a mixture of iota and kappa carrageenan;
• (c) about 1.50% casein, w/w;
• (d) about 1.53% lactalbumin, w/w;
• and
• (e) about 6.5% granulated lactose, w/w.

A flavored, sweetened, liquid stabilization system to be added to standardized raw milk to make a stable, flavored milk comprising:

• (a) about 4.9% w/w flavoring material;
• (b) about 29% w/w granulated sugar;
• (c) about 4.3% w/w lactose;
• (d) about 0.1% w/w of a stabilizer mixture of kappa and iota carrageenan;
• (e) about 1.7% w/w lactalbumin;
• (f) about 0.39% w/w casein;
• and
• (g) about 59% w/w water.

A process for making a stable, flavored milk comprising the steps of:

• (a) mixing dry lactose, dry milk proteins selected for the group consisting of lactalbumin and a mixture of lactalbumin and casein, and dry stabilizers selected form the group consisting of kappa carrageenan and a mixture of kappa and iota carrageenan and water to produce a liquid stabilization system;
• (b) dispersing the dry ingredients in the water to form an aqueous system;
• (c) adding the liquid stabilization system to milk;
• (d) adding sweeteners to the stabilized milk;
• (e) adding flavoring material to the sweetened, stabilized milk;
• (f) pasteurizing the flavored, sweetened, stabilized mixture;
• and,
• (g) cooling the flavored, sweetened, stabilized mixture.

A process for making a stabilized, sweetened, flavored milk comprising the steps of:

• (a) mixing a dry flavoring material, a dry sweetener, lactose, dry stabilizer material including kappa carrageenan, milk proteins selected from the group consisting of lactalbumin and mixtures of casein and lactalbumin, and water to make a sweetened, flavored, liquid stabilizer system;
• (b) adding said liquid stabilizer system to skim milk;
• and
• (c) pasteurizing the stabilized mixture.

A method of making a flavored fluid dairy product comprising the steps of:

• (a) mixing a sweetener, water and a dry non-agglomerated flavored powder selected from the group consisting of lactalbumin and mixtures of casein and lactalbumin, sweetened flavored syrup;
• (b) heating the flavored sweetened syrup at a temperature of about 90.degree. F. to about 100.degree. F. for about 5 to about 15 minutes;
• (c) mixing the syrup with milk;
• (d) pasteurizing the syrup-milk product, and
• (e) homogenizing the milk-syrup mix to produce a stable finished flavored fluid dairy product.

A method of making a flavored fluid dairy product comprising the steps of:

• (a) mixing sweetener, water and a dry flavored powder selected from the group consisting of lactalbumin, and mixtures of casein and lactalbumin, and kappa carrageenan to produce sweetened flavored syrup;
• (b) placing a predetermined amount of milk having a prestandardized butterfat content into a pasteurizing kettle;
• (c) heating the milk to a temperature of at least about 80.degree. F.;
• (d) adding the syrup to the warm milk with mixing and continued heating;
• and
• (e) heating the milk-syrup mixture at about 140.degree.-160.degree. F. for about 30 minutes.

A process for making a stable, flavored milk comprising the steps of:

• (a) mixing dry lactose, lactalbumin, casein, and dry stabilizers including kappa carrageenan and water to produce a liquid stabilization system;
• (b) dispersing the dry ingredients in the water to form an aqueous system;
• (c) adding the liquid stabilization system to milk;
• (d) adding sweeteners to the stabilized milk;
• (e) adding flavoring material to the sweetened, stabilized milk;
• (f) pasteurizing the flavored, sweetened, stabilized mixture;
• and
• (g) cooling the flavored, sweetened, stabilized mixture.