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Uses for dairy ingredients in confectionery
Author(s) -
EDWARDS W P
Publication year - 1984
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1984.tb00515.x
Subject(s) - food science , lactose , dairy industry , spray drying , modified milk ingredients , toned milk , milk fat , whey protein , butterfat , chemistry , milk products , skimmed milk , whole milk , business , chromatography , linseed oil
Milk products are important ingredients for the confectionery industry. Milk solids may be added to chocolate either in the form of chocolate crumb or through the addition of milk powder. Roller‐dried powder is preferable to spray‐dried powder but is increasingly difficult to obtain. Milk fat has an advantage over other fats in that it is compatible with cocoa butter. Whey and whey‐derived products such as protein concentrates and lactose or whey syrups also have potential applications, particularly in toffee manufacture where there are no legal restrictions on composition and some of the properties of the milk products may be advantageous.