The Spoilage of UHT-Treated Chocolate Milk by Thermoduric Bacteria.

The sporadic occurrence of swollen packs of chocolate milk at a local milk processing plant is the main reason for this investigation and to identify and characterize the spoilage agents. Of the 62 packs of chocolate milk collected, 15 became swollen within 24 h. All of these had high viable bacterial counts on plate count agar, whereas those that did not swell were free from bacterial contamination.