October 3rd, 2022, By Irwin Allen Poernomo.

Chocolate milk is the hardest flavored milk to stabilize. Many tried, and most failed. That is why you still see the "Shake before consume" labels in chocolate milk packaging.

Chocolate sedimentation is a stability defect. It effects the taste, texture, and mouthfeel and shouldn't be tolerated by chocolate milk lovers.

August 18th, 2020, By Irwin Allen Poernomo, Agung S. Tandjung PhD.

The presence of milk fat, lactose, calcium, vitamins, mineral and salts, protein, and enzyme in milk creates an overly complex structure in dairy products. The additional of other ingredients in many dairy products sometimes resulting in an unstable product.