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New Process Makes Chocolate Bits Germ-Free To Prevent Yogurt Spoilage

July 22, 2010: 04:51 AM EST
Processing tiny bits of chocolate into certain food products, including yogurt, adds a unique flavor. But, though chocolate made by conventional methods is fairly low in bacteria, it’s not low enough for dairy products. Even a small amount of bacteria in chocolate will proliferate quickly in yogurt, spoiling the product. Now German chocolate maker Herza Schokolade has developed a way to make little chocolate pieces germ-free so they can be added to yogurt without causing deterioration. The process is complex: cocoa beans must be degermed, the chocolate paste must be sterilized, and the chocolate pieces must be packed under sterile conditions. Now the company is working on another technical puzzle: preserving the stability of the chocolate pieces during this process.
HERZA SCHOKOLADE, "Sterile chocolate pieces for yoghurt and other dairy products", HERZA SCHOKOLADE Press Release, July 22, 2010, © HERZA SCHOKOLADE
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