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Manufacturing Practices for Chocolate-flavored Milk and Drink in the United States^{1, 2,}

Department of Animal Sciences, University of Kentucky, Lexington

ABSTRACT

The sale of chocolate-flavored milk and drink has never reached the level desired by the dairy industry. Many reasons have been given for the low volume of chocolate-flavored milk and drink sold; however, none gives a satisfactory answer to the problem.

Langlois et al. (1) found the quality of chocolate-flavored milk and drink obtained at retail outlets to be inferior to skimmilk and low-fat milk purchased at the same time. The chocolate-flavored products had an average shelf-life at 4 C of 5.9 days, compared with 9.5 and 7.4 days for low-fat and skimmilk, respectively. Average age at time of purchase for the chocolate-flavored products was 5.9 days, whereas the values for low-fat and skimmilk were 4.3 and 5.3 days, respectively. The authors also found wide variations in the consistency and quality of products on the market.

Information concerning the processing, sales, and quality control practices of plants manufacturing chocolate-flavored milk and drink is limited.

¹ Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal article no. 67-5-35.

² Supported in part by funds from the American Dairy Association.

³ Present address: Department of Animal Science, Texas A&M University, College Station.