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The Phosphatase Activity of Chocolate Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Chocolate milk generally is made by blending raw white milk with prepared sirups or powders and pasteurizing the mixture. Certain components of chocolate milk, not found in white milk, may influence phosphatase activity and color values so markedly as to make some "pasteurized" samples of chocolate milk unacceptable to health officials. These components, such as sugar and artificial flavors, have been shown by Hahn and Tracy (2) and Caulfield and Martin (1) to alter significantly the phosphatase values of ice cream.

For a variety of reasons a wide range of pasteurization temperatures has been recommended for chocolate milk by chocolate manufacturers. Temperatures of 145 ° to 185 ° F. for 30 minutes are suggested for vat pasteurization but for HTST, in certain instances, the same minimum treatment given to white milk is advocated. A search of the scientific and regulatory literature has failed to disclose the minimum heat treatment considered necessary to obtain negative phosphatase values for chocolate milk.

¹ Now serving with the United States Army.