Thread: Preserving milk tea for bottled products

Marcel Yuwono wrote:
>
> Hi,
>
> I own a small coffee shop in Indonesia, I have a MILK TEA product that
> is quite original and a while ago someone from out of town just bought a
> whole 2 litres of milk tea to take home with.
>
> I was wondering on how to bottle the milk tea and make it last for
> awhile for wholesale distribution.

milk is one of those products that has a
lot of complexity including many bacterial
species (even if it is pasturized it is not
usually sterile).

heat sterilization under pressure and
hope it doesn't change the taste. many people
find that it does change the taste and makes
the results unacceptable. perhaps your product
has enough spices or complexity so that this
won't be noticeable.

read up on pressure canning. and give it a
try. i hope it will work for you.


songbird

On 3/29/2012 9:30 AM, songbird wrote:
> Marcel Yuwono wrote:
>>
>> Hi,
>>
>> I own a small coffee shop in Indonesia, I have a MILK TEA product that
>> is quite original and a while ago someone from out of town just bought a
>> whole 2 litres of milk tea to take home with.
>>
>> I was wondering on how to bottle the milk tea and make it last for
>> awhile for wholesale distribution.
>
> milk is one of those products that has a
> lot of complexity including many bacterial
> species (even if it is pasturized it is not
> usually sterile).
>
> heat sterilization under pressure and
> hope it doesn't change the taste. many people
> find that it does change the taste and makes
> the results unacceptable. perhaps your product
> has enough spices or complexity so that this
> won't be noticeable.
>
> read up on pressure canning. and give it a
> try. i hope it will work for you.
>
>
> songbird

The beverage uses evaporated milk, so I do not think pressure processing
will change the flavor profile of the milk. It might mess up the tea,
though. You would have to try. (Snapple sates OK, and I believe they
heat process their beverages.

Back to the OP: Manufacture your milk-tea, put it in a heat proof
bottle, seal, and process for 30 minutes at 15 american pounds per
square inch.

'Shawn Martin[_13_ Wrote:
> ;1728263']On 3/29/2012 9:30 AM, songbird wrote:-
> Marcel Yuwono wrote:-
>
> Hi,
>
> I own a small coffee shop in Indonesia, I have a MILK TEA product that
> is quite original and a while ago someone from out of town just bought
> a
> whole 2 litres of milk tea to take home with.
>
> I was wondering on how to bottle the milk tea and make it last for
> awhile for wholesale distribution.-
>
> milk is one of those products that has a
> lot of complexity including many bacterial
> species (even if it is pasturized it is not
> usually sterile).
>
> heat sterilization under pressure and
> hope it doesn't change the taste. many people
> find that it does change the taste and makes
> the results unacceptable. perhaps your product
> has enough spices or complexity so that this
> won't be noticeable.
>
> read up on pressure canning. and give it a
> try. i hope it will work for you.
>
>
> songbird-
>
> The beverage uses evaporated milk, so I do not think pressure processing
>
> will change the flavor profile of the milk. It might mess up the tea,
> though. You would have to try. (Snapple sates OK, and I believe they
> heat process their beverages.
>
> Back to the OP: Manufacture your milk-tea, put it in a heat proof
> bottle, seal, and process for 30 minutes at 15 american pounds per
> square inch.

Hi, thanks for the replies

I'm very new when it comes to manufacturing a shelf product since I'm
only in the culinary business, I don't understand the procedures for
heat nor pressure process, where can you suggest I can find such
literatures? or a tutorial maybe.

Does a heat proof bottle gotta be glass bottles? most of the soft drinks
or bottled drinks here in Indonesia uses PET bottles, but if the margin
is adequate I guess I can go with glass bottles for unique segment
purposes.

So far I'm using fine powdered black tea and sweetened condensed milk, I
was wondering if I should change the recipe if I want to manufacture it
in a wholesale environment

Thanks




--
Marcel Yuwono

In article <[email protected]>,
Marcel Yuwono <[email protected]> wrote:

> Hi,
>
> I own a small coffee shop in Indonesia, I have a MILK TEA product that
> is quite original and a while ago someone from out of town just bought a
> whole 2 litres of milk tea to take home with.
>
> I was wondering on how to bottle the milk tea and make it last for
> awhile for wholesale distribution.
>
> Thanks

Consult with a food scientist who has experience in such things. There
are (or should be) rules and regulations to follow.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

I don't think that preserving milk tea for bottled products will be a
good idea.




--
RussianFoodDire

On Mar 30, 1:47*am, Marcel Yuwono <Marcel.Yuwono.9bad76a.
147...@foodbanter.com> wrote:
> 'Shawn Martin[_13_ Wrote:
>
>
>
> > ;1728263']On 3/29/2012 9:30 AM, songbird wrote:-
> > Marcel Yuwono wrote:-
>
> > Hi,
>
> > I own a small coffee shop in Indonesia, I have a MILK TEA product that
> > is quite original and a while ago someone from out of town just bought
> > a
> > whole 2 litres of milk tea to take home with.
>
> > I was wondering on how to bottle the milk tea and make it last for
> > awhile for wholesale distribution.-
>
> > milk is one of those products that has a
> > lot of complexity including many bacterial
> > species (even if it is pasturized it is not
> > usually sterile).
>
> > heat sterilization under pressure and
> > hope it doesn't change the taste. *many people
> > find that it does change the taste and makes
> > the results unacceptable. *perhaps your product
> > has enough spices or complexity so that this
> > won't be noticeable.
>
> > read up on pressure canning. *and give it a
> > try. *i hope it will work for you.
>
> > songbird-
>
> > The beverage uses evaporated milk, so I do not think pressure processing
>
> > will change the flavor profile of the milk. *It might mess up the tea,
> > though. *You would have to try. *(Snapple sates OK, and I believe they
> > heat process their beverages.
>
> > Back to the OP: *Manufacture your milk-tea, put it in a heat proof
> > bottle, seal, and process for 30 minutes at 15 american pounds per
> > square inch.
>
> Hi, thanks for the replies
>
> I'm very new when it comes to manufacturing a shelf product since I'm
> only in the culinary business, I don't understand the procedures for
> heat nor pressure process, where can you suggest I can find such
> literatures? or a tutorial maybe.
>
> Does a heat proof bottle gotta be glass bottles? most of the soft drinks
> or bottled drinks here in Indonesia uses PET bottles, but if the margin
> is adequate I guess I can go with glass bottles for unique segment
> purposes.
>
> So far I'm using fine powdered black tea and sweetened condensed milk, I
> was wondering if I should change the recipe if I want to manufacture it
> in a wholesale environment
>
> Thanks

There are basically 3 ways to bottle drinks.
1. Make it sufficiently acidic and bottle in glass, sterilising the
lot in a long boiling water bath. Tea is nowher near acidic enough.
2. Bottle in glass using boiling under pressure to get the temp high
enough
3. Clean & stereilise as best you can and bottle in plastic. This will
spoil, it simply delays this. This is relatively complex, and not
suitable for back yard processing.

Your only practical option is number 2. Unless you want to supply the
product dried, that would be far easier and cheaper.


NT