ANNUAL REPORT, 1940 51 



Percent 



Ash 9.6 



Fe in ash 38.8 



PO4 in ash 56.1 



FePO^ in ash 89.0 



Fe^Oa in asli 8.2 



l'\irtlier analyses are necessary before delinite coiichisions can he (h-awn. 

 Hiiwever, tlie results lo date indicate thai values nhtained for cacao-red 

 by Ulrich's method are somewhat high and that this error could be re- 

 duced by ashing the insoluble iron compound and subtracting tlie weight 

 of ash from the weight of the iron precipitate. 



Experiments are under way to determine whether or not there is a 

 correlation between the amount of cacao-red in cocoa and the digestibility 

 of the chtjcfjlate milk. 



The Effect of Various Methods of Pasteurization on Chocolate Milk. 



(W. S. Mueller and E. D. Lipnian.)) The methods of pasteurization 

 which have been studied are the I'.lectropure process at 162° F. and ordi- 

 nary vat pasteurization at 143° F. for M) minutes and at 160° F. for 15 

 minutes. Preliminary conclusions fr(jm this study are as follows: 



1. I'iie Electropure method of pasteurization gave smaller cream vol- 

 umes than the vat process. When an unstabilized chocolate milk was 

 used, sedimentation was greater in the l{lectropure-])rocessed milk than 

 in the vat-processed milk. On the other hand, when a stabilized chocolate 

 milk was used, no marked sedimentation occurred in either process; how- 

 ever, the vat-pasteurized milk tended to siiow a very slight sediment of a 

 few small particles, whereas the Electropure processed milk showed no 

 sediment. 



2. The method of pasteurization had no effect on the flavor except that 

 the vat process at 160°F. for 15 minutes caused a slight cooked flavor 

 in the hnished product. 



3. The Electropure process gave lower phosphatase results than the 

 vat process except when the vat pasteurizing process was changed to 

 160°F. for 15 minutes. in such cases the vat i)rocess gave lower phos- 

 phatase results. 



4. The vat method ui iKistenrization tended to cause a greater per- 

 centage reduction in bacteria c(.unl than the Electropure method. This 

 difference was more noticeal)le when stabilized chocolate milks were 

 processed, and especially when the vat process was changed to 16()°F. 

 for 15 minutes. 



5. The Electropure process tended to produce a more viscous product, 

 especially when the chocolate milk contained a stabilizer. 



The Bacteriology of Chocolate Milk, Chocolate Syrup, and Cocoa Pow- 

 ders. (W. S. Mueller in cooperation with Department of Bacteriulugy.) 

 For further information on this study, refer to report by Department of 

 Bacteriology. 



Improving the Flavor and Keeping Properties of Milk and Some of Its 

 Products. (W. S. Mueller and Al. J. Alack.) The antioxidative properties 

 of the following sugars have been tested by adding them to susceptible 

 milk: raw cane, raw cane treated with filter cell, etc., refined cane, raw 

 beet, intermediate beet, pure granulated beet, beet molasses, refined black- 

 strap, corn sugar, and cane sugar with added extract of cereal flour. No 



