Chocolate UHT milk spoilage and cocoa powder
Cocoa powder is one of the main ingredients used in the manufacture of chocolate Ultra Heat Treated (UHT) milk. Chocolate milk is also one of the most common flavors to have spoilage.
Unfortunately, microbial spoilage does occur. There are many reasons; however two of the main points are poor hygiene and lack of maintenance to the plant. Both are due to poor management.
Although cocoa powder is the main ingredient, it gets most of the attention. Incidentally, cocoa powder is rarely the cause, yet it is the easiest to blame and this is poor judgment by the management. If there is any premature spoilage of UHT milk, then it lies squarely at management. The best UHT milk manufacturers in the world remain their because of choosing the right management team. Excellent management results in retaining people with strong experience and technical knowledge in the field of UHT manufacture. Experienced Engineers, production managers and especially their technical support member such as the microbiologist. If the company is not committed to maintaining the right people and the right attitude, then they should exit the UHT business. Otherwise expect lots of rejected production runs.
Did you know that the microbiologist is probably one of the most valued employees in Nestle, the world No.1 food manufacturer. Why, because the majority of spoilage is caused by micro-organism. That is why I believe all senior management must have background in microbiology so that critical decision can be made.
Japan’s largest dairy company, Snow Brand had the largest food poisoning case in the world with Staphylococcus aureus enter toxin growing and contaminating their product. Their president resigned and the company even considered changing the brand name as it was the biggest disasters in their company’s history.
So to all the President and CEO of food manufacturing companies out there, please ensure your microbiologists are well looked after.
