Formulation of milk chocolate using milkfat fractions

Australian Journal of Dairy Technology

Volumn 51, Issue 2, 1996, Pages 123-126

  Dimick, Paul S ^a   Ziegler, G R ^a   Full, N A ^a   Reddy, S Yella ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030493810     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Dimick, P.S., Reddy, S.Y. and Ziegler, G.R. 1996, Thermal and chemical characteristics of dry fractionated milkfat. J. Amer. Oil Chem. Soc. 72, in press.
2. Manning, D.M. and Dimick, P.S., 1983, Interpreting the thermal characteristics of cocoa butter using the differential calorimeter. Proc. Penn. Manuf. Confectioners' Assoc. 37, 28-32.
3. Meilgaard, M., Civille, G.V., and Varr, B.T. 1987, Sensory Evaluation Techniques. CRC Press, Boca Raton, FL.
4. Office International du Cacao et du Chocolat. 1973, Viscostiy of chocolate - determination of Casson yield value and Casson plastic viscostiy. Rev. Int. Choc. 28, 223-225.
5. Reddy, S. Y., Full, N. A., Dimick, P. S. and Ziegler, G. R. 1996, Tempering method for chocolate using milkfat fractions. J. Amer. Oil Chem. Soc. 72, in press.
6. Timms, R.E. 1980, The phase behaviour and polymorphism of milkfat, milkfat fractions and fully hardened milkfat. Aust. J. Dairy Tech. 35, 47-53.
7. Timms, R.E. 1984, Phase behaviour of fats and their mixtures. Prog. Lip. Res. 23, 1-38.