A standard half fat chocolate milk. Complete stabilisation of the cocoa particles is affected by milk, cocoa and carrageenan types. Hydrocolloid manufacturers produce carrageenans specifically for chocolate milk (generally semirefined kappa carrageenan with specific viscosities).
Mix dry ingredients and add to milk with continuous stirring. Add flavour. Heat to 75C and homogenise at 200 bar. UHT process at 140C for 3-5 seconds, cool to 5C, fill and pack off aseptically.
|Half fat milk||92.0|