PASTEURIZATION

OF CHOCOLATE
MILK
 INTRODUCTION

Milk : defined as the whole, fresh, clean, lacteal

secretion obtained by the complete milking of one
or milch animal.

In India, Milk refers to cow or bufflo milk, or a

combination of the two.
 SPECIAL TYPES OF MILK
Under the category of special milk are include those processed
milk of products which physically resembled and behave like
liquid milk.
These processed milk products are
i. Standardized milk
ii. Homogenized milk
iii. Sterilized milk
iv. Flavored milk
v. Toned milk
vi. Double toned milk
 FLAVOURED MILK

Flavoured Milk is a milk to which some flavours have

been added.
When the term milk is used, the product should contain
contain a milk fat percentage at least equal to the
minimum legal requirements for market milk.
When the fat percentage is lower i.e. 1-2%, the term
drink is used
 TYPES OF FLAVOURED MILK
Chocolate milks/drinks:- The ingredients used for
chocolate milk/drink are:
Cocoa powder Cocoa powder - 1.0 -1.5 %
Sugar- 5.0-7.0 %
Sodium alginate(stabilizer)- 0.2 %
FLOWSHEET FOR FLAVORED MILK OR DRINKS
Receiving milk

Standardizing
Pre-heating(60 celcius)
Homogenization 2500psi Pre heating (35-40 celcius)
Filtration

Mixing cocoa,sugar and stabilizer

OR
Mixing flavour/essence,colour and sugar

Pasteurization ( 71 celcius for 30 minutes )

Cooling (5 celcius)

Bottling and storage ( 5 celcius )

Process Hazard Control measure CCP

Pasteurization BIO Temperature controlling CCP 1

Survival of vegetative device should be there.
pathogens( Eg Coxiella
burnetti)

CHE Proper separation

cleaning & sanitizing between cleaning
solution residues solution & product.
Presence of allergens
Boiler additives Equipment should be
Cooling water additives clean Ensure the quality
of water Ensure the
quality of water
 CRITICAL LIMITS
PASTEURISATION (CCP 1)

Time and temperature 62.78 c for 30 min or

71.66 c for 15 sec or 135-150 c for fraction of
sec