Classification of Dairy Beverages
2024-01-15
Milk drinks are divided into neutral milk drinks and acidic milk drinks, and are divided into prepared milk drinks and fermented milk drinks based on protein and preparation method. Fruit flavored jelly
Candy type milk beverage: Milk beverage with a protein content of no less than 1.0%.
Fermented milk drinks: Fermented milk drinks with a protein content of no less than 1.0% are called lactobacillus milk drinks, and those with a protein content of no less than 0.7% are called lactobacillus drinks.
1、 As consumers pay more and more attention to health, choosing healthy dairy raw materials has become the primary choice for research and development personnel. Dietary fiber, lecithin, amino acid series, vitamin groups, etc. provide dairy beverage enterprises with more choices.
2、 The emergence of products such as milk soda and milk containing beverages mixed with grains, rice, fruit vinegar, etc. indicates that the mixing and matching of the milk beverage market is becoming increasingly strong. On the basis of health science and rationality, food ingredients are no longer limited to the combination of "juice+milk" and "juice+fruit grains+milk", but extend to the mixing of vegetables, grains, vinegar, tea, soda, and alcohol.
3、 Due to the unique flavor of fermented dairy beverages, the fermentation components in dairy beverages will still be respected in the future.
With the development of the market, fierce competition is inevitable. To gain a foothold in the fierce market competition, differentiated products are an effective means, which requires market segmentation. Market segmentation can produce a variety of differentiated dairy beverage products. According to different consumer groups and drinking time, it can be divided into different product types. For example, it can be divided into breakfast, lunch, dinner, as well as athletes, white-collar workers, students, etc.
A mixed yogurt beverage is made from fresh milk or dairy products as raw materials, with the addition of water, sugar, acid, and other products. The product has undergone sterilization treatment and has a longer shelf life than lactobacillus beverages.
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