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Journal of Dairy Science Vol. 64 No. 3 520-522
© 1981 by American Dairy Science Association ®
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Measurement of Milk Fat in Low-Fat Chocolate Milk1

R. L. Bradley, Jr., G. R. Myrdal and P. Alioto

Department of Food Science, University of Wisconsin, Madison 53706
Bureau of Laboratory Services, Wisconsin Department of Agriculture, Trade and Consumer Protection, Madison 53705
Bureau of Laboratory Services, Wisconsin Department of Agriculture, Trade and Consumer Protection, Madison 53705

ABSTRACT

Deviations in measurement of milk fat allow that the Mojonnier procedure is the only reliable method for low fat chocolate milk. Other methods invariably give high results that could present legal complications. Calculations show the amount of additional milk fat needed in raw milk before addition of a cocoa mixture and sugar to hold the concentration of milk fat above 2.0%.

FOOTNOTES

1 Research supported by the College of Agriucltural and Life Sciences, University of Wisconsin, Madison, WI 53706 and Wisconsin Department of Agriculture, Trade and Consumer Protection.






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Copyright © 1981 by the American Dairy Science Association ®.