| 摘要 |
Aseptic flavored milk compositions and processes for manufacturing aseptic flavored milk compositions that utilize temperatures of from about 35 to 65°F (2 to 80°C). The process uses a unique blend of a stabilizing agent, comprising colloida 1 microcrystalline cellulose 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.
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