Dry whole‐milk powders with 0‐70% nominal lactose prepared by spray‐drying alone (containing amorphous lactose) or combined with post‐drying crystallization (containing crystalline lactose) were incorporated into milk chocolate to give 0‐50% substitution of lactose for sucrose. No significant differences occurred in sweet, bitter, and thickness of melt (P > 0.10) based on milk powder preparation method or lactose concentration. As lactose increased, hardness and onset of melt increased regardless of milk powder preparation method; but, chocolates containing crystalline lactose were softer than those containing amorphous lactose. Higher chocolate, milk and caramel flavors were perceived in milk chocolates containing crystalline lactose. Graininess of milk chocolate increased at the highest level of added lactose.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of Food Science|
|State||Published - Nov 1994|
All Science Journal Classification (ASJC) codes
- Food Science