IDM | Ingredients The top 5 secrets to high-quality chocolate or enriched milks Best-practice chocolate or enriched milk drinks don’t get sedimental or show creaming during their shelf-life – and they owe it all to a group of networks that work closely together Author: Hanne K. Ludvigsen, Product & Application Manager for Dairy & Ice Cream, Palsgaard A/S, hkl@palsgaard.dk, www.palsgaard.com Sedimentation was most likely a problem for chocolate milk over 500 years ago, and it’s still a problem now – only these days, the problem has reached an industrial scale, and it applies to many more milk drink and particle types than chocolate alone. Shake before use Consumer ideas of what constitutes a desirable chocolate or enriched milk drink can differ widely. For example, some expect it to be highly viscous – others prefer a more plain, milk-like viscosity. Sedimentation, too, while considered by the vast majority of manufacturers to be a problem, may even be treasured by some consumers as a core brand attribute, as is the case, for example, for the traditionally glass-bottled Cocio brand of chocolate milk in Scandinavia. In that same Scandinavian market, however, and in other markets around the globe, sedimentation is an undeniable problem, particularly in cartoned packaging, as consumers often forget to vigorously shake the carton before consumption, resulting in a drinking experience that varies almost with every sip. Further, labels saying “shake well before use” or the more physically demanding “shake vigorously before use” may be perceived negatively, 38 · 10 2016 | international-dairy.com Palsgaard has application centers in Denmark, Singapore, China and Mexico. Here our application specialists are able to perform systematic trials with pasteurised, UHT or sterilised products, making shelf-life studies that cover the entire shelf-life of chocolate perhaps because they call attention to the presence of added substances. But such labels are having to be applied to a growing variety of chocolate and enriched drinks, as we shall see. From chocolate milk to everything-else-milk Dairy manufacturers have been quick to jump onto the healthy living bandwagon, develop- or enriched milks (photo: Palsgaard)
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