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A study of the structure of milk crumb
Author(s) -
Saunders James
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740070508
Subject(s) - food science , sorption , chemistry , sucrose , flavour , viscosity , chromatography , materials science , organic chemistry , composite material , adsorption
Abstract An indication of the structure of milk crumb has been obtained by studying its water sorption isotherm together with those of its components. During the vacuum drying of a sucrose‐milk mixture, a proportion of a material is formed with a greater affinity for water vapour. There is no evidence of complex formation between the other ingredients of milk crumb. A preliminary examination of the mixture containing the sucrose‐milk complex was made. There was no evidence of any effect on the flavour or the viscosity of milk chocolate containing such material. It is deduced that there is no interaction involving hydrophilic groups between milk and chocolate liquor during milk crumb manufacture.