Naslov
Use of Milk Powder in Chocolate Production

Autori
Ačkar, Đurđica ; Barišić, Veronika ; Babić, Jurislav ; Šubarić, Drago ; Lončarević, Ivana ; Petrović, Jovana ; Jozinović, Antun

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Agricultural Research Updates. Volume 31

Urednik/ci
Gorawala, Prathamesh ; Mandhatri, Srushti

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2020

Raspon stranica
173-215

ISBN
978-1-53618-881-3

Ključne riječi
chocolate ; milk fat ; milk powder

Sažetak
Milk chocolate is the most popular chocolate product worldwide. One of basic ingredients for its production is milk powder, which gives unique flavour: lactose influences sweetness, proteins are involved in Maillard reactions, milk fat serves both as flavour precursor and flavour carrier. Along with the role in the aroma profile of milk chocolate, milk fat exhibits functional properties as well - it influences melting properties of cocoa butter, helps it cover non- fat solids in chocolate, slows down fat bloom. In order to maximize functional effect of milk fat, it is desirable to use milk powder with higher content of free fat and therefore roller-dried milk powder is more often used than spray-dried. However, this does not mean that spray-dried milk powder cannot be used in chocolate manufacture. This chapter will give an overview of functionality of milk components in chocolate and application of milk powders in manufacture of chocolate.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA