2012- 21st Annual NC State Undergraduate Research Symposium

Session Time : 4/10/12 10:30 AM - 4/10/12 11:45 AM

Content Area : Food, Bioprocessing, and Nutrition Sciences

Poster Appointment: , -

Student Presenters :
Cameron Tyler Parsons Food Bioprocessing and Nutriti

Tim Carver Food Science;
Robert Price Food Science;
Chaunyetta Barkley Food Science

Mentors and/or Co-Authors :
Brian Farkas Food, Bioprocessing & Nutrition Sciences

Abstract Title : Improved Shelf Life of Chocolate Milk

Abstract :
It is a well-established problem in the dairy industry that chocolate milk spoils at a faster rate than unflavored milk. While much research has been conducted to explain why this may be, the problem has persisted for the better part of a century. One possible cause for this phenomenon is the introduction of bacterial contaminants with the addition of cocoa to milk. This hypothesis was examined by assessing the natural microflora of cocoa and investigating ionizing radiation as one potential solution to the problem. Ionizing radiation is capable of decreasing the number of vegetative bacteria and spores in a product. Cocoa from the dairy at NCSU will be plated to assess vegetative bacteria and spore loads. Batches of cocoa, irradiated at levels of 10, 15, and 20 kGy will be used to produce chocolate milk (3.25% fat and 5.26% sucrose) via HTST pasteurization at 72^oC for 15 seconds and the bacterial population monitored for three weeks to assess bacterial growth in relation to chocolate milk produced with untreated cocoa. The irradiated cocoa will also be plated and assessed. The tests are ongoing and data is still being compiled. If an appreciable shelf-life increase is observed in the irradiated samples, dairy producers will have a means of increasing the shelf life of their product that can be carried out by their suppliers before the cocoa reaches them. If no difference is found, that will lend credence to some alternate theories as to the causation of the spoilage of chocolate milk.