Some Observations on the High-Temperature Short-Time Pasteurization of Chocolate Milk

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Abstract
The increased use of high-temperature short-time (HTST) pasteurization of whole milk has resulted in a desire by industry to employ this process for other milk products. In plants having a HTST unit it usually would be very desirable from the standpoint of operational efficiency to pasteurize chocolate milk also by this method. Before adopting a process commercially, however, it should be examined with regard to its safety from the public health standpoint. The Milk Ordinance and Code recommended by the U. S. Public Health Service (4) stipulates that prod~ uets such as chocolate milk be given minimum pasteurization treatments of 143 ° F. for 30 rain. or 160 ° F. for 15 sec. The same times and temperatures are stip- ulated for the pasteurization of whole milk, which assumes that the thermal resistance of bacteria is of the same order in both whole and chocolate milk. Although temperatures above those recommended by the Code normally are used in industry, it is desirable that data be available regarding the minimum times and temperatures required to adequately pasteurize chocolate milk. EXPERIMENTAL