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Issue Lait
Volume 82, Number 4, July-August 2002
First International Symposium on Spray Drying of Milk Products
Page(s) 531 - 539
DOI http://dx.doi.org/10.1051/lait:2002030

References

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  2. Aguilar C.A., Ziegler G.R., Viscosity of molten milk chocolate with lactose from spray-dried whole-milk powders, J. Food Sci. 60 (1995) 120-124.
  3. Barna C.M., Hartel R.W., Metin S., Incorporation of milkfat fractions into milk chocolate, Manuf. Confect. 72 (1992) 107-116.
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  5. Buma T.J., Free fat in spray dried whole milk, 1. General introduction and brief review of the literature, Neth. Milk Dairy J. 25 (1971) 33-41.
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  8. De Koster P., Funktionalität von Milchprodukten in Schokolade (I). Zucker- und Susswaren Wirtscaft 9 (1989) 278-282.
  9. De Moor H., Huyghebaert A., The use of dried milk products in milk chocolate, Instituut tot Aanmoediging van het Wetenschappelijk Onderzoek in Nijverheid en Landbouw (I.W.O.N.L.), De Craeyerstraat 6, 1050 Brussels, Belgium, 1989.
  10. Dewettinck K., De Moor H., Huyghebaert A., The free-fat content of dried milk products and flow properties of milk chocolate, Milchwissen- schaft 51 (1996) 25-28.
  11. Full N.A., Yella Reddy S., Dimick P.S., Ziegler G.R., Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions, J. Food Sci. 61 (1996) 1068-1084.
  12. Haylock S.J., Fayerman A.M., Properties of milk chocolate and the effect of milk solids, in: Food Ingredients Asia Conference Proceedings, Expoconsult-Publishers, Maarssen, The Netherlands, 1991, pp. 157-161.
  13. Jeffery M.S., The effect of cocoa butter origin, milk fat and lecithin levels on the temperability of cocoa butter systems, Eur. Food Drink Rev. (1993) 65-71.
  14. Jewell G.G., Bradford L., Considerations in chocolate formulations, Manuf. Confect. 61 (1981) 26-30.
  15. Mongia G., Ziegler G.R., The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate, Int. J. Food Prop. 3 (2000) 137-147.
  16. Twomey M., Keogh M.K., O'Kennedy B.T., Auty M., Mulvihill D.M., Effect of milk composition on selected properties of spray-dried high-fat and skim-milk powders, Irish J. Agric. Food Res. 39 (2000) 79-94.
  17. Twomey M., Keogh M.K., O'Kennedy B.T., Mulvihill D.M., Seasonal effects of some milk powder characteristics on the rheology of milk chocolate, Irish J. Agric. Food Res. 40 (2002) accepted.
  18. Verhey J.G., Physical properties of dried milk in relation to chocolate manufacture, Neth. Milk Dairy J. 40 (1986) 261-268.
Abstract

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