Abstract
This work indicates that the essential factor in suspending cocoa in milk is to increase the viscosity of milk to the point where cocoa does not settle, e.g., 15 centistokes at 10 °C. in the system studied. For 21 samples of carrageenin the correlation coefficient between viscosity in milk and suspending power was.98. The high viscosity of cold milk containing as little as 0.04% carrageenin appears to be due to the formation of a casein–carrageenin gel, which is heat sensitive. With 0.1% carrageenin the gel separated into curd and whey when stirred. The correlation coefficient between suspending power in milk and viscosity in 0.05 N sodium chloride was.91; this suggests that the latter could be used to predict the former.
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