The top 5 secrets to highquality 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. By Hanne K. Ludvigsen, Product & Application Manager, Dairy & Ice cream, Palsgaard A/S. EARLY SETTLERS Rumoured to have been created centuries ago in Jamaica, chocolate milk may first have seen the light of day as the shavings of freshly harvested cacao, boiled with milk and cinnamon by locals and consumed as a hot beverage. Later, the drink was introduced to England by a Irish botanist where it was primarily used for medicinal purposes. Of course, cacao has been known in Europe since 1502, when Columbus returned with samples from the Americas. And we can be quite sure that the pioneers of chocolate milk also noted the simple fact that the drink’s particles, if left undisturbed, gradually ‘settle out’ as sedimentation in the bottom of their cups, bowls or whatever else they were using at the time. 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. 1
Del
Print
Download PDF fil
