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Thread: Preserving milk tea for bottled products

  1. #1
    Marcel Yuwono Guest

    Default Preserving milk tea for bottled products


    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




    --
    Marcel Yuwono

  2. #2
    songbird Guest

    Default Re: 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

  3. #3
    Shawn Martin Guest

    Default Re: Preserving milk tea for bottled products

    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.

  4. #4
    Marcel Yuwono Guest

    Default Re: Preserving milk tea for bottled products


    '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

  5. #5
    Melba's Jammin' Guest

    Default Re: Preserving milk tea for bottled products

    In article <[email protected]>,
    Marcel Yuwono <Marcel.Yuwono.9b[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

  6. #6
    RussianFoodDire Guest

    Default Re: Preserving milk tea for bottled products


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




    --
    RussianFoodDire

  7. #7
    NT Guest

    Default Re: Preserving milk tea for bottled products

    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


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