Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions

N. A. Full, S. Yella Reddy, P. S. Dimick, G. R. Ziegler

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

Maximum additions of milk fat that produced temperable milk chocolates were anhydrous milk fat (AMF), middle-melting fraction (MMF) or low-melting fraction (LMF) up to 40 wt % total fat, and high-melting fraction (HMF) up to 35%. The solid fat content (SFC), melting point, melting enthalpy, instrumental and sensory hardness of milk chocolates decreased with increasing milk fat addition. No differences in sensory attributes sweetness, milk powder, chocolate, butter flavor or thickness of melt were observed. Chocolate with 40% MMF or LMF had greater milk flavor than that with 12.2% HMF. Onset of melt correlated (r = 0.96) with melting enthalpy. No differences between types of milk fat (AMF, HMF, MMF, LMF) were observed for any textural attribute assessed.

Original languageEnglish (US)
Pages (from-to)1068-1073
Number of pages6
JournalJournal of Food Science
Volume61
Issue number5
DOIs
StatePublished - 1996

All Science Journal Classification (ASJC) codes

  • Food Science

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