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An evaluation of different means of improving the flavour acceptability of a 50:50 blend of recombined and fresh milks revealed that addition of sucrose (0.2 %), sodium citrate (0.03 %) or diacetyl (0.25 ppm), or raising the solids-not-fat level to 10.0 % were remarkably effective for this purpose. Replacement of la % skimmilk powder used for the preparation of recombined milk, with sweet cream buttermilk powder was somewhat less effective. The improvement in the flavour of blended milk effected by sodium citrate and sodium chloride was also reflected, to a considerable extent, in the flavour of beverage tea whitened with the milk.

Improving the flavour acceptability of recombined milk blended with fresh milk