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The main role of milk and milk products in the technology of confectionery   products (chocolates, caramele-candy products, dairy products, spreads, etc.)   is to increase the nutritional value of the final product and to influence   some sensory characteristics of quality (appearance, consistence/texture,   flavor). In this study, mixtures of milk and cocoa spreads of a new   composition with increased content of milk components were produced, and then   assessed for sensory quality traits, peroxide value, free fatty acid content   and the content of heavy metals (lead, cadmium and copper) during storage   from 0-30 to 180 days at room temperature (18 - 20ºC). The samples were   evaluated using the analytical-descriptive sensory analysis (point system)   with description of the dominant properties (appearance-color, surface gloss,   consistence-spreadability, dynamic property of melting, the consistence in   the oral cavity-oiliness and flavor-odor and taste). The results of sensory   analysis were statistically analyzed using two-way analysis of variance   MANOVA, LSD and Levene's test. Based on the obtained results it can be   concluded that the composition of mixtures of milk and cocoa spreads   significantly affects all characteristics, whereas the storage time   significantly affects the appearance, consistence, i.e. spreadability and   taste of the product

Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days