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Related Experiment Video

Updated: Jul 28, 2025

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Eggnog: process optimization and characterization of a dairy-based beverage.

Kamini Sharma1, Ashish Kumar Singh1, Dharani Kumar Maddipatla1

  • 1Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India.

The Journal of Dairy Research
|June 2, 2023
PubMed
Summary

Optimizing eggnog formulation using response surface methodology resulted in a superior product. The enhanced eggnog exhibited improved physical, chemical, and microbial properties compared to the control.

Keywords:
Eggnogheat stabilityresponse surface methodologyrheological propertiesthermal gelation

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Area of Science:

  • Food Science
  • Dairy Technology
  • Rheology

Background:

  • Eggnog is a popular dairy-based beverage reliant on milk and egg proteins.
  • Traditional formulations may lack optimized textural and stability properties.

Purpose of the Study:

  • To optimize eggnog formulation for enhanced physico-chemical, microbial, and sensory attributes.
  • To investigate the impact of milk, cream, and eggnog base concentrations on key quality parameters.

Main Methods:

  • Utilized Box-Behnken design of response surface methodology for formulation optimization.
  • Analyzed heat coagulation time, viscosity, and thermal gelation temperature.
  • Characterized optimized formulation for physico-chemical, microbial, and sensory properties.

Main Results:

  • A quadratic model accurately described the experimental data (R² > 0.94).
  • Optimized formulation (60.0 milk, 25.0 cream, 6.50 eggnog base) showed higher fat, protein, viscosity, and heat stability.
  • Reduced lactose and total sugar content, with undetectable coliform, yeast, mold, E. coli, and Salmonella.

Conclusions:

  • The optimized eggnog formulation offers superior quality attributes.
  • This formulation presents a viable option for improved commercial eggnog production.
  • Enhanced stability and desirable sensory characteristics were achieved.