Botanical Ingredient Incorporation in Milk

Incorporating botanical ingredients into milk presents distinct technical hurdles in protein stability and flavor preservation. When plant-based compounds interact with milk proteins, they can trigger aggregation at pH ranges of 6.4-6.8, affecting both colloidal stability and sensory attributes. Temperature treatment protocols must account for heat-sensitive botanical compounds while ensuring microbial safety.

The fundamental challenge lies in maintaining milk's natural composition and nutritional profile while successfully integrating botanical ingredients without compromising stability or shelf life.

This page brings together solutions from recent research—including protein-polyphenol interaction studies, novel homogenization techniques, encapsulation methods, and stabilizer systems. These and other approaches focus on creating commercially viable dairy products that preserve both functional benefits and consumer acceptance.