| abstract |
Aseptic flavored milk compositions and processes for manufacturing aseptic flavored milk compositions that utilize temperatures of from about 35 to 65° F. (2 to 18° C.). The process uses a unique blend of a stabilizing agent, a thickening agent, and an additive in combination with typical flavoring agents and one or more other optional ingredients, such as sweeteners, vitamins, and minerals, to form a stable aseptic flavored milk composition, particularly chocolate milk, suitable for consumption as a food. |