date:Nov 18, 2021
cocoa stability in the chocolate milk, Harte outlines.
The stabilizing effect
In findings recently published in the Journal of Dairy Science, the researchers reported that formulations with 4%micellar casein processed at 500 megapascals showed no phase separation over a 14-day storage period, stored at 39 degrees Fahrenheit.
When asked if there are any plans to look deeper into applications outside of chocolate milk, Harte says, the lab will continue to explore novel functionality from casein