Effects of Milk Powders in Milk Chocolate From: Journal of Dairy Science | Date: January 1, 2004| Author: Hartel, R W; Liang, B | Copyright American Dairy Science Association Jan 2004. Provided by ProQuest LLC.Copyright information

ABSTRACT

The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effect on the processing conditions and characteristics of chocolates in which they were...

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