Editing Chocolate milk (section)

===Ready to drink===
[[File:Chocomilkjf.JPG|thumb|A glass of [[pasteurized]] chocolate milk made from [[water buffalo]]'s milk produced by the [[Philippine Carabao Center]]]]

[[Ready to drink]] chocolate milk are produced by [[Milk#Creaming_and_homogenization|homogenization]].

At or below room temperature, chocolate is a solid, which does not dissolve, but instead remains a powdered solid [[Suspension (chemistry)|suspended]] in milk.  The suspension must be stabilized, otherwise, the powder will settle. Separation can be slowed by any of the following:<ref>{{cite web |title=The Science of Chocolate Milk (And How to Prevent Sedimentation) |date=July 7, 2018 |publisher=Food Crumbles |url=https://foodcrumbles.com/chocolate-milk-sedimentation/ |access-date=June 1, 2020}}</ref>

* Reduce particle size, for example by [[tempering chocolate]]
* Reduce particle density, by incorporating air pockets
* Increase the viscosity of the milk, by adding thickening agents

[[Carrageenan]] is used at very low concentrations to form an imperceptible weak gel that prevents the large, dense particles of chocolate from [[sedimentation]].

Ready to drink chocolate milk should be [[Refrigerator|refrigerated]] like unflavored milk, except some ultra-high temperature ([[Ultra-high-temperature processing|UHT]]) pasteurized drinks, which can be stored at room temperature. However, it is generally served cold. The nutritional qualities of chocolate milk are the subject of debate: while some studies criticize the high sugar content of chocolate milk, other studies suggest that chocolate milk is nutritionally superior to white.

====Disadvantage====
[[Ready to drink]] chocolate milk contains fewer [[antioxidants]], caffeine, etc., due to [[oxidation]] from the water in the milk.