Viscosity of Molten Milk Chocolate with Lactose from Spray‐Dried Whole‐Milk Powders

CARLOS A. AGUILAR, Gregory Ray Ziegler

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Dry whole‐milk powders containing 0, 30, 50 and 70% nominal lactose prepared by spray‐drying alone, or followed by post‐drying crystallization, were incorporated into milk chocolate to give 0–50% substitution of lactose for sucrose. Increasing the concentration of amorphous lactose from spray‐dried powders in the chocolates decreased viscosity, increased particle size of refined chocolate mass, and lowered the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Increasing the concentration of crystalline lactose from milk powders in the chocolates increased viscosity, decreased particle size, and increased the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Conditions which affect lactose crystallinity in milk powders, such as improper storage and handling prior to use in chocolate production, could be responsible for variations in chocolate viscosity noted sometimes by processors.

Original languageEnglish (US)
Pages (from-to)120-124
Number of pages5
JournalJournal of Food Science
Volume60
Issue number1
DOIs
StatePublished - Jan 1 1995

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milk chocolate
chocolate
Lactose
Viscosity
Powders
lactose
powders
Milk
viscosity
dried milk
particle size
Particle Size
crystallization
Crystallization
Sucrose
Chocolate
sucrose

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "Dry whole‐milk powders containing 0, 30, 50 and 70{\%} nominal lactose prepared by spray‐drying alone, or followed by post‐drying crystallization, were incorporated into milk chocolate to give 0–50{\%} substitution of lactose for sucrose. Increasing the concentration of amorphous lactose from spray‐dried powders in the chocolates decreased viscosity, increased particle size of refined chocolate mass, and lowered the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Increasing the concentration of crystalline lactose from milk powders in the chocolates increased viscosity, decreased particle size, and increased the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Conditions which affect lactose crystallinity in milk powders, such as improper storage and handling prior to use in chocolate production, could be responsible for variations in chocolate viscosity noted sometimes by processors.",
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Viscosity of Molten Milk Chocolate with Lactose from Spray‐Dried Whole‐Milk Powders. / AGUILAR, CARLOS A.; Ziegler, Gregory Ray.

In: Journal of Food Science, Vol. 60, No. 1, 01.01.1995, p. 120-124.

Research output: Contribution to journalArticle

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