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The production of clusters in milk chocolate.

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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
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  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 6772767
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
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  Label: Title
  Group: Ti
  Data: The production of clusters in milk chocolate.
– Name: Author
  Label: Authors
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  Data: <searchLink fieldCode="AR" term="%22Nováková%2C+Hana%22">Nováková, Hana</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Čopíková%2C+Jana%22">Čopíková, Jana</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Maixner%2C+Jaroslav%22">Maixner, Jaroslav</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Maryška%2C+Martin%22">Maryška, Martin</searchLink><relatesTo>3</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Jun2002, Vol. 37 Issue 5, p485-495. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Agglomeration+%28Materials%29%22">Agglomeration (Materials)</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+products%22">Dairy products</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>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.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1046/j.1365-2621.2002.00605.x
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      – Code: eng
        Text: English
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        StartPage: 485
    Subjects:
      – SubjectFull: Chocolate processing
        Type: general
      – SubjectFull: Agglomeration (Materials)
        Type: general
      – SubjectFull: Dairy products
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      – TitleFull: The production of clusters in milk chocolate.
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            NameFull: Nováková, Hana
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            NameFull: Čopíková, Jana
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            NameFull: Maixner, Jaroslav
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              M: 06
              Text: Jun2002
              Type: published
              Y: 2002
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            – TitleFull: International Journal of Food Science & Technology
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