How to make shelf-stable chocolate milk?
Based on online reading, it seems like decreasing PH to < 4.5 is the way to reduce spore-former activity.
Is it possible to decrease the pH of milk without significantly affecting its taste and not letting it curdle?
I have thought about using an emulsifier to potentially prevent curdling, and am thinking about various kinds of acid (gluconic/lactic) that may be less strong in taste than citric. Any suggestions?
Best Answer
The major protein in cow's milk, casein precipitates at pH 4.6. It matters very little which acid you use to get to 4.6, casein will still precipitate. pH 4.6 is about the same acidity as canned beets, a food not known for its tartness, so you won't achieve a very sour flavor before things start curding up on you. Adding emulsifiers could help some with the isoelectric precipitation, but emulsifiers have flavors too, and you'll have to add them at a not insignificant fraction of the protein (casein) concentration.
For shelf stable chocolate milk, I'd go with a mix of powdered milk and cocoa powder; just add water. All the storebought room temp chocolate milk products I've seen are ultrapasturized or similar.
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How do you stabilize chocolate milk?
The effect of carrageenan in chocolate milkCarrageenan is by far the most commonly used stabiliser in chocolate milk. Carrageenan is extracted from seaweed.How is milk chocolate shelf-stable?
However, it still has a long shelf life when stored under proper (cool, dry) conditions. The main reason milk chocolate has a shorter shelf life is because milk fat oxidizes and goes rancid faster than cocoa butter. Shelf life is 1 year in this case.How long does shelf-stable milk last?
What is the shelf life of shelf stable milk? Before opening, shelf stable milk has a shelf life of 6-12 months. Once opened, it has the same shelf life as pasteurized milk.Can you freeze shelf-stable milk?
Can You Freeze Shelf-Stable Milk? Joseph does not recommend freezing their shelf-stable milk. Once the shelf-stable milk is frozen, it will begin to deteriorate and separate into components, such as water and fat.Healthy Make Ahead Hot Chocolate Mix - Shelf Stable Pantry Staple - Healthy Hot Chocolate Recipe
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