Chocolate milk drink

Protein stabilisation

Chocolate milk drink

Cocoa or milk with chocolate, glass bottles, changing background, selective focus



Ingredient Amount % as is
Water 81.40
Whole milk powder 8.00
Sugar 7.00
Skimmed milk powder 2.50
Cocoa powder 0.60
Ticaloid® Pro 192 AGD Stabiliser System 0.35
Disodium phosphate 0.10
Chocolate flavour 0.05


  1. Heat cocoa powder in some water (approximately 10% solution) to 95°C for 30 minutes.
  2. Premix Ticaloid® Pro 192 AGD stabiliser system and some sugar (1:8). Disperse in water at 50°C for 10 minutes at 5000rpm.
  3. Add milk powder, phosphate, and remaining sugar and hydrate at 40°C for 20 minutes.
  4. Add cocoa powder mixture in step #1 and mix for 5 minutes.
  5. Add flavour and mix well.
  6. Heat to 70°C and top up with water.
  7. Homogenise at 200 bars (160/40).
  8. UHT treatment at 141°C for 5 seconds.
  9. Fill into sterile bottles.

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