ANNUAL REPORT, 1938 47 



All of the chocolate-flavored syrups lowered the curd tension of the plain 

 milk from the original 42 grams — to in some cases, but only to 25 grams in 

 others. The lower curd tension of chocolate milk is not due entirely to the dilu- 

 tion of the milk with the syrup. The suspending agent (sodium alginate) was 

 found to be mare effective in lowering the curd tension than either the sugar or the 

 cocoa . 



The effect of the acidity of milk on the appearance and consistency of chocolate 

 milk made from a specific chocolate-flavored syrup has been studied. Increasing 

 the acidity of milk from .16 percent to .24 percent decreased the viscosity and 

 increased the separation in chocolate milk. 



Some of the chocolate-flavored syrups mixed with milk more easily than others, 

 but none were objectionable in this respect. 



Factors to be Considered in Selecting Chocolate-Flavored Milk. (W. S. Mueller.) 

 The results of the chocolate milk study are given in a paper, "Factors to be con- 

 sidered in selecting chocolate-flavored milk," which was presented at the recent 

 Conference of Food Service Directors at Rochester, New York, and will be pub- 

 lished in the Journal of Dairy Science. A good chocolate milk should have the 

 following properties: 



1. A flavor which appeals to the majority of steady consumers. 



2. A low bacteria count. (The maximum bacteria count should comply with 

 state and municipal laws for the grade of plain milk which is used as a base in 

 the chocolate milk.) 



3. No excessive viscosity. (Viscosity should be kept as low as possible with- 

 out obtaining sedimentation.) 



4. No sedimentation. 



5. A cream layer, if any, which is cream colored and not dark or mottled. 



6. A minimum amount of sugar, which is approximately 5 percent. 



7. An acidity of the milk used as a base for the chocolate milk which is not 

 higher than .2 percent and preferably lower. 



8. A total fat content of at least the butter fat required by the state standards 

 for plain whole milk. Total fat includes the butter fat in the milk and the cocoa 

 fat normally found in the chocolate flavoring material. (The term "chocolate 

 milk" in this instance refers to the product made from a whole-milk base and 

 does not include "chocolate-flavored dairy drinks." This latter term is commonly 

 understood to mean, in many localities, a chocolate-flavored drink made from 

 skimmed or partly skimmed milk.) 



9. A cocoa content not high enough to decrease the digestibility of the milk. 

 Approximately 1 percent of cocoa by weight, in the finished product, does not 

 adversely affect digestibility and is enough to flavor the product. 



Nutritive Value of a Chocolate-Flavored Syrup Containing Yeast. (W. S. 



Mueller and L. D. Lipman.) Chocolate-flavored syrups and cocoa powders sup- 

 plemented with various vitamins have been introduced commercially. One of 

 these syrups containing yeast was assayed for both vitamins B and G, and was 

 found to contain not less than 10 international units of B and not less than 11 

 Bourquin-Sherman units of G per fluid ounce. 



The total nutritive value of chocolate milk (made up of 1 part of this syrup 

 and 1 1 parts of milk testing 4 percent butter fat) and of the plain milk was meas- 

 ured by exclusive feeding of the milks, supplemented with minerals, to albino 

 rats. The animals receiving the chocolate milk made considerably greater gains 

 in weight than animals on the plain milk diet. It was calculated that 100 grams 

 of the plain milk contained approximately 70 calories, compared with approx- 

 imately 90 calories per 100 grams of the chocolate milk. The growth curves 

 reflect these differences in caloric value of chocolate milk and plain milk. 



