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The flavoured milk market has been a significant section of the dairy industry for decades. Chocolate is produced by adding cocoa powder to the milk for both flavour and colour. One problem with cocoa powder is that it will settle out from the milk and appear as a dark brown layer on the bottom.
The appearance of the milk is affected and the milk must be shaken before consumption to ensure full flavour and colour. The use of an additive can overcome the problem of the cocoa powder settling out.
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Page authorised by Head of School, School of Food and Nutrition
Last updated on Monday 20 February 2017