Common Name	milk protein
CAS Number	91053-68-8
Molecular Weight	N/A
Density	N/A
Boiling Point	N/A
Molecular Formula	N/A
Melting Point	N/A
MSDS	N/A
Flash Point	N/A

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1.What is Milk Flavor?

"Milk flavor" usually refers to the flavor of cow's milk. In addition to lactose and fat, milk also contains proteins, including casein and whey, which can contribute to its flavor. Some people describe milk as having a slightly "cooked" or "caramelized" taste, which can come from the heating and processing that milk undergoes before it is sold. Overall, milk flavor is a complex and unique taste that is difficult to replicate with artificial flavorings. It is an important ingredient in many recipes, from baked goods to creamy sauces, and is enjoyed by many people on its own or with added flavorings such as chocolate or vanilla.

2.How is Milk Flavor produced?

(1), first heat the water to 80 ℃ add milk powder, ethyl maltol, vanillin stirring to dissolve; (2), put propylene glycol into the reaction kettle, in the dissolved milk powder, ethyl maltol, vanillin add stirring; (3), then add glutamic acid, lysine heating 80 ℃ constant temperature 20min; (4), cooling to 40 ℃ to add milk flavor base, stirring for 20min. In order to further improve the flavor of emulsified flavor, usually also added to the monomer flavor. These monomer spices such as acetaldehyde, ethyl butyrate, butyl acetate, citral, decanal, octanal, lauric acid, linalool, Valencia oranges, nonanal, sweet orange aldehyde and so on.

3.How is Milk Flavor stored and distributed?

Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.

4.What is Milk Flavor used for?

The industrial production of dairy beverages inevitably results in the loss of - some aroma components. The role of the early dairy industry flavor is to fill this gap. Nowadays, the sweet flavoring of dairy beverages is more demanding, to ensure that the original taste and texture of the product on the basis of the need to enhance the quality of its aroma, and through the aroma of the original product in the odor to improve and embellish the product to really enhance the people's "hobby" of the product! Dairy products are nutritious and delicious, with the improvement of people's standard of living, health awareness, dairy products consumption is increasing, people's taste and flavor of dairy products are increasingly demanding. However, during storage and processing, dairy products are easily affected by heat, oxygen, light, enzymes and microorganisms, etc., which may weaken their flavor or produce undesired flavor substances.