Claims:I/WE CLAIM:

1. A milk based drink comprising:
(i) from 10 % weight/weight (w/w) to 90 % w/w of milk;
(ii) from 1 % w/w to 40 % w/w of strawberry puree;
(iii) from 0.1 % w/w to 5 % w/w of cocoa mass;
(iv) from 1 % w/w to 20 % w/w of jaggery;
(v) from 0.1 % w/w to 0.7 % w/w of dipotassium hydrogen phosphate; and
(v) from 0.03 % w/w to 0.07 % w/w of carrageenan and gellan gum;
wherein the milk based drink is stable up to 14 weeks at ambient condition.

2. The milk based drink as claimed in claim 1, wherein the milk based drink comprises at least one of (i) a natural coloring agent, or (ii) a natural flavoring agent.

3. The milk based drink composition as claimed in claim 1, wherein the pH of the milk based drink is in the range from 6.0 to 6.7.

4. The milk based drink as claimed in claim 1, wherein the milk based drink is in a form of liquid or semi liquid.

5. A method of preparing a milk based drink composition comprising:
(i) heating from 10 % weight/weight (w/w) to 90 % w/w of milk at a first predetermined temperature ranging from 70 to 800C;
(ii) hydrating a thickener by adding from 0.03 % w/w to 0.07 % w/w of the thickener to the heated milk and dissolving the milk mixture thoroughly to form a stabilized milk mixture;
(iii) mixing from 0.1 % w/w to 0.7 % w/w of an acidity regulator to the stabilized milk mixture to maintain pH balance in a range from 6.5 to 7.1;
(iv) mixing from 0.1 % w/w to 5 % w/w of cocoa mass or unsweetened chocolate, and from 1 % w/w to 20 % w/w of a natural sweetener that comprises jaggery to the stabilized and pH balanced milk mixture;
(v) mixing from 1 % w/w to 40 % w/w of at least one of fruit paste or pulp or puree to the sweetened milk mixture and dispersing the sweetened milk mixture thoroughly;
(vi) homogenizing the sweetened fruit blended milk mixture at 2000 to 2500 psi at a second predetermined temperature ranging from 65 to 750C;
(vii) mixing a predetermined amount of at least one of a natural flavoring agent, or a natural coloring agent to the homogenized sweetened fruit blended milk mixture and cooling the milk mixture at a third predetermined temperature ranging from 4 to 150C; and
(viii) sterilizing the sweetened, flavored, colored, fruit blended milk mixture at a fourth predetermined temperature ranging from 115 to 1250 C for a time period, from 10 to 25 minutes. , Description:BACKGROUND
Technical Field
[0001] The embodiments herein generally relate to milk-based beverage composition, and more particularly, to a method for preparing more nutritious, wholesome, healthy, nourishing and shelf stable milk-based beverage composition.
Description of the Related Art
[0002] Nowadays, the consumption of refined sugar or white sugar has increased in people with time. This has contributed to being one of the reasons for an increase in the obesity epidemic and also in the incidence of chronic diseases. One in every five Indian men or women is either obese or overweight, putting India third in the global hazard list of top 10 countries with the highest number of obese people. One of the primary reasons for the increase in obesity amongst people is the growing consumption of processed foods containing high fat, high sugar content and other artificial ingredients. Also, because of the inefficient and poor quality of the cold chain in India, the quality of the chilled products deteriorates from the time it is manufactured to the time it is consumed by customers putting them at risk of food contamination related problems.
[0003] From a consumer perspective, the product formulation which is a fusion of certain ingredients in a certain ratio or percentage has to have a desired organoleptic profile that appeals and stimulates their various sense organs. The key characteristics are taste, aroma or flavor, color, thickness or viscosity, sweetness or tanginess, mouthfeel, appearance. In addition to the consumer acceptance perspective, another critical aspect is to be able to achieve product stability during the desired shelf life targeted for the beverage which is one of the biggest challenges in the beverage industry. If more of certain ingredients are added to a milk beverage especially one that has acidic nature and has less pH than the pH of milk, it would cause the product to curdle and hence not give the desired characteristics.
[0004] Nowadays, consumers are demanding that their beverages do more than just hydrate or quench thirst. Due to paucity of time in their lives and a hectic lifestyle, they are seeking convenient milk beverage options that are not just flavored with artificial or synthetic or nature identical flavors or additives but want them to be more nutritious and wholesome through inclusion of real fruits, nuts, dry fruits, grains and other natural ingredients for improved nutritive content of the beverages. In addition to seeking more nutritious, wholesome beverages, they want beverages which do not have any artificial sweeteners, artificial or synthetic or natural identical additives or added preservatives in them. To serve their different requirement and uses, they see a clear need for such beverages to be stable without the need for refrigeration at ambient temperature until they are consumed.
[0005] Although the other dairy beverages available in market solve some problems, however, there is not a single solution available in the market which solves all the above problems in a single product.
[0006] Accordingly, there remains a need for a method for preparing more nutritious, wholesome, healthy, nourishing and shelf stable milk-based beverage composition with natural ingredients and without any artificial, synthetic, nature identical flavors or colors and without any added preservatives and without any refined sugar or artificial sweeteners.
SUMMARY OF THE INVENTION
[0007] In view of the foregoing, an embodiment herein provides a milk based drink. The milk based drink includes (a) from 10 % weight/weight (w/w ) to 90 % w/w of milk, (b) from 1 % w/w to 40 % w/w of strawberry puree, (c) from 0.1 % w/w to 5 % w/w of cocoa mass, (d) from 1 % w/w to 20 % w/w of jaggery (e) from 0.1 % w/w to 0.7 % w/w of dipotassium hydrogen phosphate and (e) from 0.03 % w/w to 0.07 % w/w of carrageenan and gellan gum. The milk based drink is stable up to 14 weeks at ambient condition
[0008] In one embodiment, the milk based drink comprises at least one of (i) a natural coloring agent, or (ii) a natural flavoring agent.
[0009] In one embodiment, the pH of the milk based drink ranges from 6.0 to 6.7.
[0010] In yet another embodiment, the milk based drink is in a form of liquid or semi-liquid.
[0011] In one aspect, a method of preparing a milk based drink is provided. The method includes (a) heating from 10 % weight/weight (w/w) to 90 % w/w of milk at a first predetermined temperature ranging from 70 to 800C, (b) hydrating a thickener by adding from 0.03 % w/w to 0.07 % w/w of the thickener to the heated milk and dissolving the milk mixture thoroughly to form a stabilized milk mixture, (c) mixing from 0.1 % w/w to 0.7 % w/w of an acidity regulator to the stabilized milk mixture to maintain pH balance in a range from 6.5 to 7.1, (d) mixing from 0.1 % w/w to 5 % w/w of cocoa mass or unsweetened chocolate, and from 1 % w/w to 20 % w/w of a natural sweetener that comprises jaggery to the stabilized and pH balanced milk mixture, (e) mixing from 1 % w/w to 40 % w/w of at least one of fruit paste or pulp or puree to the sweetened milk mixture and dispersing the sweetened milk mixture thoroughly, (f) homogenizing the sweetened fruit blended milk mixture at 2000 to 2500 psi at a second predetermined temperature ranging from 65 to 750C, (g) mixing a predetermined amount of at least one of a natural flavoring agent, or a natural coloring agent to the homogenized sweetened fruit blended milk mixture and cooling the milk mixture at a third predetermined temperature ranging from 4 to 150C; and (h) sterilizing the sweetened, flavored, colored, fruit blended milk mixture at a fourth predetermined temperature ranging from 115 to 1250 C for a time period, from 10 to 25 minutes.
BRIEF DESCRIPTION OF THE DRAWINGS
[0012] The embodiments herein will be better understood from the following detailed description with reference to the drawings, in which:
[0013] FIGS. 1A-1C are flow diagrams that illustrate a process of preparing a shelf stable milk-based beverage composition containing chocolate and orange or chocolate and strawberry according to an embodiment herein;
[0014] FIGS. 2A-2B are flow diagrams that illustrate a process of preparing a shelf stable milk-based beverage composition containing dry fruits and nuts according to an embodiment herein; and
[0015] FIG. 3 is a graphical representation that illustrates pH and acidity level of strawberry based milk drink versus time according to an embodiment herein.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0016] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
[0017] As mentioned, there remains a need for a dairy product that is more nutritious, wholesome, healthy, nourishing and shelf stable for a longer period in ambient conditions without refrigeration. The embodiments herein achieve this by providing a shelf stable milk-based beverage composition and a process for the production of the shelf stable milk-based beverage composition. Referring now to the drawings, and more particularly to FIGS. 1A-2B, where similar reference characters denote corresponding features consistently throughout the figures, preferred embodiments are shown.
[0018] FIGS. 1A-1C are flow diagrams that illustrate a process of preparing a shelf stable milk-based beverage composition containing chocolate and orange or chocolate and strawberry according to an embodiment herein. At step 102, a predetermined amount of milk is heated to a first predetermined temperature range. In one embodiment, the first predetermined temperature range for heating includes 70 to 800C. In one embodiment, the predetermined amount of milk includes from 10 % weight/weight (w/w) to 90 % w/w. At step 104, the thickener is hydrated by adding a predetermined amount of the thickener to partial or whole amount of the heated milk thoroughly by stirring and stabilized milk mixture is formed. In one embodiment, the predetermined amount of the thickener includes from 0.03 % w/w to 0.07 % w/w. At step 106, a predetermined amount of an acidity regulator is added to the stabilized milk mixture to maintain the prerequisite pH balance in the milk mixture. In one embodiment, the predetermined amount of the acidity regulator includes from 0.1 % w/w to 0.7 % w/w. In one embodiment, the prerequisite pH balance after addition of acidity regulatory is 6.5 to 7.1. At step 108, a predetermined amount of cocoa solids or unsweetened chocolate and a natural sweetener are added to the stabilized and pH balanced milk mixture. In one embodiment, the predetermined amount of cocoa solids or unsweetened chocolate includes 0.1 % w/w to 5 % w/w. In one embodiment, the predetermined amount of the natural sweetener includes 1 % w/w to 20 % w/w. At step 110, a predetermined amount of fruit pulp or fruit puree or fruit paste is added to the sweetened milk mixture. At step 112, the sweetened fruit blended milk mixture is homogenized at 2000 to 2500 Pounds per Square Inch (psi) at a second predetermined temperature range. In one embodiment, the second predetermined temperature ranges during homogenization include 65 to 750 C. At step 114, a predetermined amount of natural flavoring agent and natural coloring agent are added to the homogenized sweetened fruit blended milk mixture and the sweetened, flavored, colored, fruit blended milk mixture is cooled down to a third predetermined temperature range. In one embodiment, the third predetermined temperature range for cooling includes 4 to 150 C. At step 116, the sweetened, flavored, colored fruit blended milk mixture is cold filled in a bottle and sealed. At step 118, the cold filled bottle with sweetened, flavored, colored fruit blended milk mixture is sterilized at a fourth predetermined temperature range for a first predetermined time period. In one embodiment, the cold filled bottle with sweetened, flavored, colored fruit blended milk mixture is sterilized in a retort chamber. In one embodiment, the fourth predetermined temperature range for sterilizing includes 115 to 1250 C. In one embodiment, the first predetermined time period for sterilizing include 10 to 25 minutes. In yet another embodiment, the sterilized bottle with sweetened, flavored, colored fruit blended milk mixture is cooled to ambient condition. In yet another embodiment, the sterilized bottle with sweetened, flavored, colored fruit blended milk mixture is cooled to ambient conditions and packed for distribution under ambient condition. In yet another embodiment, the sweetened, flavored, colored fruit blended milk mixture is sterilized through Ultra-high temperature processing (UHT) treatment at a fifth predetermined temperature range for a second predetermined time period before being aseptically filled in bottles. In one embodiment, the fifth predetermined temperature range for UHT treatment is above 1250 C. In one embodiment, the second predetermined time period for UHT treatment includes 1 to 2 seconds. In yet another embodiment, the sweetened, flavored, colored fruit blended milk mixture is sterilized using High Temperature/Short Time (HTST) pasteurization at a sixth predetermined temperature range for a third predetermined time period. In one embodiment, the sixth predetermined temperature range for HTST pasteurization includes 72 to 750 C. In one embodiment, the third predetermined time period for HTST pasteurization include 15 to 25 seconds.
[0019] In one embodiment, at step 108, a predetermined amount of fruit pulp or fruit puree or fruit paste is added to the stabilized and pH balanced milk mixture without impacting the taste profile or physical stability or Food Grade (FG) of the milk mixture. Followed by, at step 110, a predetermined amount of cocoa solids or unsweetened chocolate and a natural sweetener are added to the fruit blended milk mixture without impacting the taste profile or physical stability or Food Grade (FG) of the milk mixture.
[0020] FIGS. 2A-2B are flow diagrams that illustrate a process of preparing a shelf stable milk-based beverage composition containing dry fruits and nuts according to an embodiment herein. At step 202, a predetermined amount of milk is heated to a first predetermined temperature range. In one embodiment, the predetermined temperature ranges for heating the milk include 70 to 800 C. In one embodiment, the predetermined amount of milk includes 10 % weight/weight (w/w) to 90 % w/w. At step 204, a predetermined amount of the thickener is added to the partial or whole amount of the heated milk thoroughly by stirring and stabilized milk mixture is formed. In one embodiment, the predetermined amount of the thickener includes from 0.03 % w/w to 0.07 % w/w. At step 206, a predetermined amount of an acidity regulator is added to the stabilized milk mixture to maintain the requisite pH balance in the milk mixture. In one embodiment, the predetermined amount of the acidity regulator includes from 0.1 % w/w to 0.7 % w/w. In one embodiment, the prerequisite pH balance after addition of acidity regulatory is 6.5 to 7.1. At step 208, a predetermined amount of natural sweetener is added to the stabilized and pH balanced milk mixture. In one embodiment, the predetermined amount of the natural sweetener includes 1 % w/w to 20 % w/w. At step 210, a predetermined amount of blend of dry fruits, and nuts and spices are added to the sweetened milk mixture, followed by mixing the milk mixture for 5 to 10 minutes using a high shear blender. In one embodiment, the dry fruits and nuts comprise from 1 % w/w to 40 % w/w. In one embodiment, the spices are added as per requirement. At step 212, the sweetened dry fruits, nuts and spices blended milk mixture is homogenized at 2000 to 2500 psi at a second predetermined temperature range and cooled down to a third predetermined temperature range. In one embodiment, the second predetermined temperature range during homogenization includes 65 to 750 C. In one embodiment, the third predetermined temperature range for cooling includes 4 to 150 C. At step 214, the homogenized sweetened the dry fruits, nuts and spices blended milk mixture is cold filled in a bottle and sealed. At step 216, the sweetened dry fruits, nuts and spices blended milk mixture cold filled in a bottle is sterilized at a fourth predetermined temperature range for a first predetermined time period. In one embodiment, the cold filled bottle with the sweetened dry fruits, nuts and spices blended milk mixture is sterilized in a retort chamber. In one embodiment, the fourth predetermined temperature ranges for sterilizing include 115 to 1250 C. In one embodiment, the first predetermined time period for sterilizing include 10 to 25 minutes. In yet another embodiment, the sterilized bottle with the sweetened dry fruits, nuts and spices blended milk mixture is cooled to ambient condition. In yet another embodiment, the sterilized bottle is cooled to ambient conditions and packed for distribution under ambient condition. In yet another embodiment, the sweetened dry fruits, nuts and spices blended milk mixture is sterilized through Ultra-high temperature processing (UHT) treatment at a fifth predetermined temperature range for a second predetermined time period before being aseptically filled in bottles. In one embodiment, the fifth predetermined temperature range for UHT treatment is above 1250 C. In one embodiment, the second predetermined time period for UHT treatment include 1 to 2 seconds. In yet another embodiment, the sweetened dry fruits, nuts and spices blended milk mixture is sterilized using High Temperature/Short Time (HTST) pasteurization at a sixth predetermined temperature range for a third predetermined time period. In one embodiment, the sixth predetermined temperature ranges for HTST pasteurization include 72 to 750 C. In one embodiment, the third predetermined time period for HTST pasteurization include 15 to 25 seconds.
[0021] In one embodiment, at step 208, a predetermined amount of blend of dry fruits, and nuts and spices are added to the stabilized and pH balanced milk mixture without impacting the taste profile or physical stability or Food Grade of the milk mixture. Followed by, at step 210, a predetermined amount of natural sweetener is added to the dry fruits, and nuts and spices blended milk mixture without impacting the taste profile or physical stability or Food Grade of the milk mixture.
[0022] The shelf stable milk-based beverage composition is made up of milk, at least one ingredient selected from the group comprising of dry fruits, nuts, spices, a fruit puree or pulp or paste, cocoa mass or combination thereof, a natural sweetener, a thickener, an acidity regulator, a natural flavoring agent and a natural coloring agent. In one embodiment, the milk selected from a group that includes but not limited to low fat milk, double toned milk, whole milk, skimmed milk, milk solids, reconstituted milk, whole cream milk, and toned milk. In one embodiment, the fruit puree or fruit pulp or fruit paste is selected from a group that includes but not limited to orange, strawberry, banana, apple, mango, green mango, watermelon, and muskmelon. In one embodiment, the fruit pulp or puree or paste is prepared from other fruits. In one embodiment, the natural sweetener selected from a group that includes but not limited to honey and jaggery. In one embodiment, the honey is selected from a group that includes but not limited to honey from eucalyptus, from flower sources and forest honey. In one embodiment, the jaggery in the form of chunks or powder or liquid form is used. In one embodiment, the natural sweetener selected from a group that includes but not limited to monk fruit, brown rice syrup, stevia, dates syrup, coconut sugar, palm sugar, cane sugar, maple syrup, xylitol, and erythritol. In one embodiment, the dry fruits include but not limited to almonds, and cashew. In one embodiment, the dry fruits are selected from a group that includes but not limited to dates, betel nut, chestnut, walnut, hazelnut, and pistachio. In one embodiment, the acidity regulator is dipotassium hydrogen phosphate. In one embodiment, the spices are selected from a group that includes but not limited to cardamom, cinnamon, ginger, star anise, fennel, mint, cloves, nutmeg, saffron, buchanania lanzan (chironji). In one embodiment, the thickener includes but not limited to carrageenan, gellan gum, and pectin. In one embodiment, the natural flavoring agent selected from a group that includes but not limited to natural orange flavor and natural strawberry flavor. In one embodiment, the natural flavoring agent selected from a group that includes natural flavor from other fruits, dry fruits, nuts, and spices. In one embodiment, the natural coloring agent is but not limited to beetroot extract. In one embodiment, the natural coloring agent is prepared from other naturally available sources. In one embodiment, the shelf stable milk-based beverage composition is in liquid or semi-liquid form.
[0023] For example, the composition of the shelf stable milk-based beverage is shown in below tables 1 to 6.
[0024] Table: 1 depicts the composition of the shelf stable milk-based beverage in one embodiment
Component Percent (in w/w)
Milk 10 to 90 %
Dry fruits and nuts 1 to 12 %
Natural sweetener 1 to 20 %
Acidity regulator 0.1 to 0.7%
Spices As per requirement
Thickener 0.03% to 0.07%

[0025] Table: 2 depicts the composition of the shelf stable milk-based beverage in another embodiment
Component Percent (in w/w)
Milk 10 to 90 %
Natural sweeteners 1 to 20 %
Fruit paste, pulp or puree 1 to 7%
Cocoa mass 0.1 to 5 %
Acidity regulator 0.1% to 0.7%
Thickener 0.03% to 0.1%
Natural flavoring agent As per requirement

[0026] Table: 3 depicts the composition of the shelf stable milk-based beverage in another embodiment
Component Percent (in w/w)
Milk 10 to 90 %
Fruit paste, pulp or puree 1.5 to 40 %
Natural sweeteners 1 to 15 %
Cocoa mass 0.1 to 5 %
Acidity regulator 0.1% to 0.7%
Thickener 0.03% to 0.07 %
Natural coloring agent As per requirement
Natural flavoring agent As per requirement

[0027] Table: 4 depicts the composition of the shelf stable milk-based beverage in another embodiment.
Component Percent (in w/w)
Double Toned Milk 89.32 %
Dates, Almonds, and Cashew nuts 7.5 %
Honey 2.5 %
Dipotassium Hydrogen Phosphate 0.55% to 0.65%
Carrageenan and Gellan gum 0.05% to 0.06%
Cardamom As per requirement

[0028] Table: 5 depicts the composition of the shelf stable milk-based beverage in another embodiment.
Component Percent (in w/w)
Double toned milk 88.18 %
Jaggery 7 %
Orange Pulp 3 %
Cocoa mass 0.8 %
Dipotassium Hydrogen Phosphate 0.55% to 0.65%
Carrageenan and Gellan gum 0.05% to 0.06%
Natural orange flavoring agent As per requirement

[0029] Table: 6 depicts the composition of the shelf stable milk-based beverage in another embodiment.
Component Percent (in w/w)
Double toned milk 83.97 %
Strawberry Puree 7 to 8 %
Jaggery 6 %
Cocoa mass 1 %
Dipotassium Hydrogen Phosphate 0.55% to 0.65%
Carrageenan and Gellan gum 0.05% to 0.06%
Natural Strawberry flavoring agent As per requirement
Beetroot Extract As per requirement

[0030] In one embodiment, the shelf stable milk-based beverage composition is stable over predetermined weeks at ambient condition. In one embodiment, the predetermined weeks include 12 weeks. In one embodiment, the predetermined weeks include 24 weeks.
[0031] The shelf stable milk-based beverage composition includes high organoleptic profile, increased shelf life stability, ready to consume, financial feasibility, cost structure, product uniqueness, wholesomeness, and nutritious.
[0032] EXAMPLES
[0033] The following Examples illustrate certain preferred embodiments of the invention for the purpose of illustrating the process disclosed herein and do not, in any way, limit the scope of the invention.
[0034] EXAMPLE 1: Almond Cashew Dates Milk Drink (Components in weight percentage)
[0035] The Almond cashew dates milk drink is prepared. The method of preparing the Almond cashew dates milk drink includes (i) heating the double toned milk that includes from 10 % w/w to 90 % w/w to 70 to 800C (ii) hydrating a thickener that includes from 0.03 % w/w to 0.07 % w/w by adding the thickener to the heated milk and dissolving thoroughly to stabilize the milk (iii) mixing an acidity regulator that includes from 0.1 % w/w to 0.7 % w/w to the stabilized milk mixture to maintain prerequisite pH balance (iv) mixing honey that includes from 1 % w/w to 20 % w/w to the stabilized and pH balanced milk mixture (v) preparing from 1 % w/w to 40 % of blend of roasted almonds, cashew and wet seedless date paste (vi) mixing the blend of roasted almonds, cashew paste and wet seedless date paste and cardamom powder to the sweetened milk mixture and dissolving thoroughly using high shear blender until the blend disperse thoroughly in the milk mixture (vii) homogenizing the sweetened Almond Cashew Dates blended milk mixture using homogenizer at 2000 to 2500 psi for 65 to 750C and cooling down the milk mixture at 4 to 150C and (viii) sterilizing the sweetened Almond Cashew Dates blended milk mixture at a temperature range of 115 to 1250 C for 10 to 25 minutes. The pH of the Almond cashew dates milk drink is maintained from 6 to 6.7. The Almond cashew dates milk drink is shelf stable over predetermined weeks.
[0036] The Almond cashew dates milk drink is tested for shelf stability by measuring food spoiling microbial counts in the milk drink using standard microbiological protocol for a specified time interval. The following Table 7 and 8 exhibit the test results of shelf stability of the Almond cashew dates milk drink. The test results exhibit that the Almond cashew dates milk drink is shelf stable over 14 weeks’ time period at ambient conditions. Further, the Almond cashew dates milk drink retains taste, aroma or flavor, color, thickness or viscosity, sweetness or tanginess, mouthfeel, appearance or texture over 14 weeks’ time period at ambient conditions.
[0037] Table 7
Name of the sample Name of Organisms No. of colonies or spores No. of days old Method
Almond cashew dates milk drink Total Plate Count <1 CFU/ml 4 ISO 4833-1:2013
Yeast and Moulds <1 CFU/ml ISO 21527-1: 2008
Coliforms <1 CFU/ml ISO 4832: 2006
Aerobic mesophilic spores <1 spores/ml APHA Compendium chapter 22
Anaerobic spores <1 spores/ml APHA 5th edition chapter 24
[0038] Table 8
Name of the sample Name of Organisms No. of colonies or spores No. of days old Method
Almond cashew dates milk drink Total Plate Count <1 CFU/ml 105 ISO 4833-1:2013
Clostridium perfringens <1 CFU/ml Chapter 31 APHA 5th edition 2015
Bacillus cereus <1 CFU/ml Chapter 33 APHA 5th edition 2015

[0039] EXAMPLE 2: strawberry chocolate Milk Drink (Components in weight percentage)
[0040] The strawberry chocolate milk drink is prepared. The method of preparing the strawberry chocolate milk drink includes (i) heating the double toned milk includes from 10 % w/w to 90 % w/w to 70 to 800C (ii) hydrating a thickener that includes from 0.03 % w/w to 0.07 % w/w by adding the thickener to heated milk and dissolving thoroughly to form stabilized milk (iii) mixing an acidity regulator that includes from 0.1 % w/w to 0.7 % w/w to the stabilized milk mixture to maintain the prerequisite pH balance (iv) mixing jaggery that includes from 1 % w/w to 20 % w/w to the stabilized and pH milk mixture (v) mixing cocoa solids or unsweetened chocolate that includes from 0.1 % w/w to 5 % w/w to the sweetened milk mixture (vii) mixing strawberry pulp that includes from 1.5 % w/w to 40 % w/w to the sweetened cocoa flavored milk mixture and dissolving thoroughly (viii) homogenizing the sweetened strawberry cocoa blended milk mixture using homogenizer at 2000 to 2500 psi for 65 to 750C (viii) mixing required amount of natural coloring agent and natural flavoring agent to the sweetened strawberry cocoa blended milk mixture and cooling down the milk mixture at 4 to 150C and (ix) sterilizing the sweetened strawberry cocoa blended milk mixture at a temperature range of 115 to 1250 C for 10 to 25 minutes. The pH of the strawberry chocolate milk drink is maintained from 6 to 6.7. The strawberry chocolate milk drink is shelf stable over predetermined weeks.
[0041] The strawberry chocolate milk drink is tested for shelf stability by measuring food spoiling microbial counts in the milk drink using standard microbiological protocol for a specified time interval. The following Table 9 and 10 exhibit the test results of shelf stability of the strawberry chocolate milk drink. The test results exhibit that the strawberry chocolate milk drink is shelf stable over 14 weeks’ time period at ambient conditions. Further, the strawberry chocolate milk drink retains taste, aroma or flavor, color, thickness or viscosity, sweetness or tanginess, mouthfeel, appearance or texture over 14 weeks’ time period at ambient conditions.
[0042] Table 9
Name of the sample Name of Organisms No. of colonies or spores No. of days old Method
Strawberry chocolate jaggery milk drink Total Plate Count <1 CFU/ml 4 ISO 4833-1:2013
Yeast and Moulds <1 CFU/ml ISO 21527-1: 2008
Coliforms <1 CFU/ml ISO 4832: 2006
Aerobic mesophilic spores <1 spores/ml APHA Compendium chapter 22
Anaerobic spores <1 spores/ml APHA 5th edition chapter 24

[0043] Table 10
Name of the sample Name of Organisms No. of colonies or spores No. of days old Method
Strawberry Chocolate Jaggery milk drink Total Plate Count <1 CFU/ml 105 ISO 4833-1:2013
Clostridium perfringens <1 CFU/ml Chapter 31 APHA 5th edition 2015
Bacillus cereus <1 CFU/ml Chapter 33 APHA 5th edition 2015

[0044] FIG. 3 is a graphical representation that illustrates pH and acidity level of strawberry based milk drink versus time according to an embodiment herein. In the graphical representation, time (in days) is plotted in an X-axis and pH level and aciditity level of the strawberry based milk drink are plotted along a Y-axis and an Z axis respectively. The strawberry based milk drink maintains the pH in a level between 6.18 to 6.5 and the acidity level between 0.39 to 0.42 up to 90 days, as shown in FIG. 3. The strawberry based milk drink includes a shelf life at an ambient condition up to 90 days in view of pH and the acidity level. The pH level between 6.18 to 6.5 and the acidity level between 0.39 to 0.42 enables the strawberry based milk drink to be stable at the ambient condition up to 90 days.
[0045] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and therefore such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope.