Flowchart of Pasteurized Cocoa Milk Production Process
Cocoa milk is milk that has been mixed with chocolate or cocoa and sweeteners. Cocoa milk is used as both a hot and cold beverage. Cocoa, rich in flavonoids, improves endothelial function, and also likely exerts antioxidant and anti-inflammatory effects through the activation of nitric oxide, which reduces blood pressure and improves the function of blood vessels and platelets, thereby reducing the risk of cardiovascular diseases. The reduction in cardiovascular disease risk may also be achieved through preventing platelet aggregation and the oxidation of LDL cholesterol.
Chocolate consumption is associated with happiness and pleasure. It participates in the metabolism of serotonin, dopamine, and endorphins, which affect happiness and relaxation. Cocoa is used as a sedative and antidepressant, and in the past, it was used as a medicine.
However, it is recommended that growing children reduce their consumption of this product and never replace regular milk with it, as cocoa contains oxalic acid, which prevents calcium absorption from milk in the body.
Cocoa Milk Production Process Description:
Raw milk is directed to the raw milk storage tanks after receiving approval from the quality control department and laboratory. It is then directed to the production line. The milk is pasteurized by heating to 45°C, then sent to the separator. Based on the product type (in terms of fat percentage), its fat content is standardized. Then, sugar (7-8%) and cocoa powder (1%) are mixed, along with stabilizers if needed to stabilize the cocoa in the milk, using a balance tank and tri-blender. The resulting mixture is then returned to the system and homogenized at 55°C under 120 bar pressure. The mixture is then returned to the system and heated to 80°C in a holding tank for 15 seconds, followed by cooling to 4°C in the cooling section. It is then directed to the pasteurized milk storage tank, where it is transferred to the filling machine, and finally to the cold storage until the quarantine period is completed, after which it is released to the market. It is recommended to use cocoa with a code range of 10-12, which provides a desirable color and a good taste and aroma in the product.
