date:Nov 18, 2021
milk.
Team leader Federico Harte, professor of food science, says the team initially did not expect casein proteins to have such a strong stabilizing effect on chocolate milk.
We knew that breaking down the casein micelles a kind of milk protein would increase viscosity. However, the stabilizing effect could not be explained by the viscosity effect only.
For example, when starch was added to chocolate milk to achieve the same viscosity seen with casein, no stabilizing effect was observed.