This study aimed to determine, using single factor experiments and orthogonal array design, an optimal roselle-supplemented yoghurt formulation when a stabilizer composed of gellan gum, agar and locust bean gum was used. It was shown that the best thickener concentrations were 0.04, 0.04 and 0.02 g/100 g for gellan gum, agar and locust bean gum, respectively. The best concentrations of roselle powder, stabilizer and sugar were 0.3, 0.6 and 8.0 g/100 g, respectively. Roselle powder was suspended in distilled water, adjusted to pH 5.5 in order to protect the stability of red pigments from roselle, and then added to the raw milk before fermentation.

Objective: To study the impact of factors including nutritional facts and food safety on consumer behavior toward milk products in Beijing. Method: Seven hundreds and thirteen consumer Beijing community residents were recruited in the questionnaire survey. Result: The consumers’ perception of health benefits of nutrients in milk was a promoting factor of milk consumption. The health-related barriers to milk purchase suppressed the purchase intention of whole-fat milk, while facilitated the choice of nutritionally modified milk products or organic products. Conclusion: The acceptability of the milk products with health claims were positively affected by consumer’s perception of nutrition and safety concerns.