Dairy Ingredients in Dairy Food Processing 4415 times its weight of sucrose. The cocoa is
mixed with the remaining four parts of
sucrose. Four parts by weight of skim milk
are slowly added with stirring, and the syrup
is stirred to a smooth consistency. The liquid
is heat treated at 66 ° C (150 ° F) and the mix-
ture of sucrose and alginate is added slowly
with stirring. The blend is further heated to
82 ° C to 88 ° C (180 ° F to 190 ° F) and held for
15 minutes. The syrup is quickly cooled to
less than 10 ° C (less than 50 ° F) and used to
fl avor milk (Tressler and Sultan, 1975 ).
Sweetened and fl avored milks are also
popular for shelf - stable applications such as
chocolate milk and breakfast drinks (Table
17.12 ). These drinks are processed using
UHT temperatures and are dispensed under
sterile conditions into sterile packages.
Phosphates and citrates are commonly
added to the blend to chelate minerals and
improve protein stability due to the heat
instability of the milk proteins during UHTagitation at high speed for 15 minutes. The
mix is then pasteurized and homogenized at
conventional pasteurization temperatures for
products with high solids, or, as is increas-
ingly common, pasteurized on systems
designed for extended - shelf - life (ESL) prod-
ucts using UHT (135 ° C to 150 ° C; 275 ° F to
302 ° F) for 2 seconds or longer) and dis-
pensed through ultra clean fi llers into sani-
tized packaging. A typical composition and
suggested formulations of chocolate milk
(full fat and low - fat) are shown in Tables
17.10 and 17.11 , respectively.
A recipe for chocolate milk consists of
1.5% cocoa, 6% sucrose, 0.2% vanilla
extract, 0.2% salt, 0.2% sodium alginate, and
91% homogenized milk (Tressler and Sultan,
1975 ). Another method involves preparation
of chocolate syrup followed by blending in
milk. Chocolate syrup is made by blending
16.2% cocoa, 80.6% sucrose, and 3.2%
sodium alginate. The alginate is mixed with
Table 17.10. Typical composition of chocolate milk and eggnog.
Component Chocolate milk Eggnog
Full fat Low fat Full fat Low fat
% Milk fat 3.4 1.5 8.2 2.0
% Milk - solids - not - fat 8.3 8.7 8.6 9.0
% Sucrose 5.5 5.5 7.4 9.6
% Chocolate powder 1.3 1.3 0 0
% Eggnog base 0 0 4.9 1.1
% Stabilizer 0 0 0.4 0.3
% Total solids 18.5 17.0 29.5 22.0Table 17.11. Suggested formulation of chocolate milk and eggnog.
Ingredient Chocolate milk Eggnog
Full fat Low fat Full fat Low fat
% Skim milk 0 86.3 0 23.6
% 3.4% milk 88.4 0 62.6 58.8
% Nonfat dry milk, low heat 0.8 1.1 16.4 2.0
% 36.5% cream 1.1 3.0 2.5 0
% Cocoa powder 1.4 1.4 0 0
% Liquid sugar 8.3 8.2 11.1 14.2
% Eggnog base 0 0 7.0 1.1
% Stabilizer 0 0 0.4 0.3
% Total solids 100.0 100.0 100.0 100.0