Dairy Flavours
A convincing yogurt flavour needs the acetaldehyde and diacetyl notes that fermentation produces, not just cream.
Key Specifications
| Form | Liquid / powder |
|---|---|
| Heat stability | UHT and pasteurisation |
| Dosage | 0.05-0.3 percent |
| Solubility | Water or fat soluble |
| Packaging | 5-25 kg |
| Documentation | Dairy allergen statement |
Fermented notes are the hard part
A convincing yogurt flavour needs the acetaldehyde and diacetyl notes that fermentation produces, not just cream. Natural fermentation-derived flavours cost more but are what makes a plant-based yogurt read as yogurt.
UHT changes the profile
UHT treatment at 140 degrees C shifts flavour perception, increasing cooked notes and reducing fresh cream character. Flavours for UHT products are dosed and balanced after the heat step is fixed, not before.
Typical Applications
- Yogurt and fermented milk — 0.1-0.3 percent to reinforce or standardise the culture note.
- Plant-based dairy alternatives — 0.1-0.3 percent to build dairy character where no dairy is present.
Frequently Asked Questions
Are natural dairy flavours available?
Yes, fermentation-derived. They cost several times more than synthetic equivalents.
Do they contain allergens?
Depends on the source. Dairy-derived flavours carry a milk declaration; fermentation-derived ones usually do not.
Can they survive UHT?
Yes with the right grade, but specify UHT stability at the trial stage.
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