Quote:
Originally Posted by Cheez
truth be told, the milk they use for the chocolate milk is sour because of too many puss or blood cells from the cows udder. so they flash heat it (at like 500 degrees) to kill all the bacteria and give you flavoured dead puss cells as chocolate milk. ever wonder why its 100 times thicker than regular milk??
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couldn't it be possible that chocolate milk is thicker because of the higher fat content?
also, the pus and blood cells you speak of... are you referring to somatic cells? there are FDA regulations as to how many somatic cells there are in each liter of milk. even if the somatic cell count is higher than the actual legal requirement, I don't imagine that it would be that much higher to change the actual texture of the chocolate milk.
and by the way, I'd like to mention that I don't remember the taste and texture of milk or chocolate milk because I don't support drinking it. however, I'm just a very skeptical person. :)
--Joanne :P