Production of new chocolate milk drinks

ABSTRACT

Chocolate milk was prepared, using fresh skim milk [FSM] and high fructose corn syrup [HFCS] as a sweetening agent, two types of low fat and lactose chocolate milks were prepared. The first type considered as high protein chocolate milk, which was prepared from a mixture of 90.25% FSM, 9.0% HFCS, 0.45% cacao powder, 0.1% chocolate essence and 0.2% carboxy methyl cellulose [CMC] as control, other treatments were prepared by replacing 25% and 50% of FSM with each of soy protein, sodium casein and whey protein suspensions [1 9]. The sensory evaluation of the obtained products revealed that replacing 25% of FSM by protein suspensions led to obtain an acceptable product, which gain the highest total scores especially the product fortified with whey protein than that prepared from whole FSM