THE DEGRADATION OF ASPARTAME IN CHOCOLATE MILK RELATED TO PROCESSING CONDITIONS AND SUBSEQUENT MICROBIAL LOAD

The rate of aspartame degradation was measured in sterile chocolate milk and compared with the rate of aspartame degradation in inoculated chocolate milk. These degradation rates were then compared with rates determined in chocolate milk produced in a pilot plant. All samples were monitored on a weekly basis to follow the change in pH, percentage of titratable acidity, microbial population, and aspartame concentration. The half-life of aspartame in sterile milk was found to be up to 60% longer than that of HTST-processed chocolate milk. The rate of aspartame degradation in chocolate milk was found to be related to initial microbial load and subsequent growth of contaminants.