Bibliographic Details
| Title: |
The production of clusters in milk chocolate. |
| Authors: |
Nováková, Hana1, Čopíková, Jana1, Maixner, Jaroslav2, Maryška, Martin3 |
| Source: |
International Journal of Food Science & Technology. Jun2002, Vol. 37 Issue 5, p485-495. 11p. |
| Subjects: |
Chocolate processing, Agglomeration (Materials), Dairy products |
| Abstract: |
Cluster production during conching of milk chocolate leads to defects in chocolate quality. Various conditions of conching, using two types of milk chocolate were examined. Temperature and relative humidity were the parameters that were controlled. The contents of moisture, fat, sucrose and lactose and also cluster development in milk chocolate during conching were evaluated. Representative samples in the conching tests were subjected to particle size analysis (using laser diffraction and sieve methods), X-ray diffraction analysis, polarizing microscopy and sensory evaluation. [ABSTRACT FROM AUTHOR] |
|
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
Engineering Source |
