Cultured Milk Flavor

Fermented milk flavor presents a tangy, refreshing, and rich fermented milky aroma, complemented by a complex blend of fermentation by-products such as lactic acid and diacetyl. It is typically available in liquid (water-soluble or oil-soluble) or powder form. Fermented milk flavor exhibits good heat stability and durability, and is widely used in yogurt, fermented milk beverages, ice cream, jelly, pudding, baked goods, confectionery, and other products to impart an authentic fermented milk taste, enhancing tangy flavor and aromatic complexity.

Main Characteristics of Fermented Milk Flavor:

• Aroma Profile– Tangy, refreshing, and rich, with a characteristic fermented milky aroma, complemented by a complex blend of fermentation by-products such as lactic acid and diacetyl

• Various Types– Available in natural fermented milk flavor, nature-identical fermented milk flavor, and synthetic fermented milk flavor

• Diverse Forms– Offered in water-soluble liquid, oil-soluble liquid, and powder forms to meet different processing needs

• Good Stability– Excellent heat and pH stability, suitable for high-temperature processes such as baking and sterilization

• Long-Lasting Aroma– Uniform aroma release with prolonged retention, maintaining consistent product flavor

• High Flavor Authenticity– Effectively replicates the complex flavor of real fermented dairy products, imparting a natural tangy taste and fermented note to products

• Wide Application– Suitable for yogurt, fermented milk beverages, ice cream, jelly, pudding, baked goods, confectionery, and more

• Easy to Use– Low dosage required; easily blended with other ingredients for convenient operation