Abstract
The rate of aspartame degradation was measured in sterile chocolate milk and compared with the rate of aspartame degradation in inoculated chocolate milk. These degradation rates were then compared with rates determined in chocolate milk produced in a pilot plant. All samples were monitored on a weekly basis to follow the change in pH, percentage of titratable acidity, microbial population, and aspartame concentration. The half-life of aspartame in sterile milk was found to be up to 60% longer than that of HTST-processed chocolate milk. The rate of aspartame degradation in chocolate milk was found to be related to initial microbial load and subsequent growth of contaminants.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
