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Volumn 53, Issue 9, 2001, Pages 389-391

Dairy ingredients in chocolate - Chemistry and ingredient interactions

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0035641015     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (7)

References (22)
  • 1
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    • Physical and microscopic characterisation of dry whole milk with altered lactose content
    • Aguilar, CA & Ziegler, GR. 1994. Physical and microscopic characterisation of dry whole milk with altered lactose content. J. Dairy Sci. 77: 198-1204.
    • (1994) J. Dairy Sci. , vol.77 , pp. 198-1204
    • Aguilar, C.A.1    Ziegler, G.R.2
  • 2
    • 84986500303 scopus 로고
    • Viscosity of molten milk chocolate with lactose from spray dried milk powder
    • Aguilar, CA & Ziegler, GR. 1995. Viscosity of molten milk chocolate with lactose from spray dried milk powder. J. Food Sci. 60: 120-124.
    • (1995) J. Food Sci. , vol.60 , pp. 120-124
    • Aguilar, C.A.1    Ziegler, G.R.2
  • 3
    • 0040182948 scopus 로고
    • CMM talks to Nigel Salsbury Business Developments Manager of Express Food Ingredients
    • Anon. 1995. CMM talks to Nigel Salsbury Business Developments Manager of Express Food Ingredients. Confectionery Manufacture and Marketing 22(2): 20-21.
    • (1995) Confectionery Manufacture and Marketing , vol.22 , Issue.2 , pp. 20-21
  • 5
    • 0002348863 scopus 로고
    • Dairy products as ingredients in chocolate and confections
    • Campbell, LB & Pavlasek, S. 1987. Dairy products as ingredients in chocolate and confections. Food Technol. 41(10): 78-85.
    • (1987) Food Technol. , vol.41 , Issue.10 , pp. 78-85
    • Campbell, L.B.1    Pavlasek, S.2
  • 6
    • 0000828766 scopus 로고
    • Effects of drying techniques on milk powders quality and microstructure - A review
    • Caric, M & Kalab, M. 1987. Effects of drying techniques on milk powders quality and microstructure - a review. Food Microstruct. 6: 171-189.
    • (1987) Food Microstruct. , vol.6 , pp. 171-189
    • Caric, M.1    Kalab, M.2
  • 7
    • 84991887139 scopus 로고    scopus 로고
    • Chocolate and confectionery products
    • Egan Press, St Paul, MN
    • Chandan, RC. 1997. Chocolate and confectionery products. In Dairy-Based Ingredients, Egan Press, St Paul, MN: 69-78.
    • (1997) Dairy-based Ingredients , pp. 69-78
    • Chandan, R.C.1
  • 8
    • 0038998991 scopus 로고
    • Use of milk substitutes in compound coatings
    • Cluskey, F. 1981. Use of milk substitutes in compound coatings. The Manufacturing Confectioner 61(10): 53-55.
    • (1981) The Manufacturing Confectioner , vol.61 , Issue.10 , pp. 53-55
    • Cluskey, F.1
  • 9
    • 0030536793 scopus 로고    scopus 로고
    • The free fat content of dried milk products and flow properties of milk chocolate
    • Dewettinck, K, De Moor, H & Huyghebaert, A. 1996. The free fat content of dried milk products and flow properties of milk chocolate. Milchwissenschaft 51 : 25-28.
    • (1996) Milchwissenschaft , vol.51 , pp. 25-28
    • Dewettinck, K.1    De Moor, H.2    Huyghebaert, A.3
  • 10
    • 0038998989 scopus 로고
    • Potential use of fractionated milkfat as a bloom inhibitor in dark chocolate
    • Dimick, PS, Thomas, LN & Versteeg, C. 1993. Potential use of fractionated milkfat as a bloom inhibitor in dark chocolate. Inform. 4: 504.
    • (1993) Inform. , vol.4 , pp. 504
    • Dimick, P.S.1    Thomas, L.N.2    Versteeg, C.3
  • 12
    • 0040777361 scopus 로고
    • Spray dried whole milk powder for the manufacture of chocolate
    • Hansen, SO & Hansen, PS. 1990. Spray dried whole milk powder for the manufacture of chocolate. Scandinavian Dairy Information 2: 79-82.
    • (1990) Scandinavian Dairy Information , vol.2 , pp. 79-82
    • Hansen, S.O.1    Hansen, P.S.2
  • 13
    • 0012492027 scopus 로고
    • Dried dairy ingredients for confectionery
    • Haylock, SJ. 1995. Dried dairy ingredients for confectionery. The Manufacturing Confectioner 75(6): 65-73.
    • (1995) The Manufacturing Confectioner , vol.75 , Issue.6 , pp. 65-73
    • Haylock, S.J.1
  • 14
    • 0040777366 scopus 로고    scopus 로고
    • Impact of milk solids and free-fat in powder based milk chocolate
    • Food Science Australia, Werribee, Victoria, Australia
    • Imison, B. 1998. Impact of milk solids and free-fat in powder based milk chocolate. Paper presented at 3rd Australian Chocolate Manufacturing Short Course 16-20th March, Food Science Australia, Werribee, Victoria, Australia.
    • (1998) 3rd Australian Chocolate Manufacturing Short Course 16-20th March
    • Imison, B.1
  • 16
    • 0040777362 scopus 로고
    • Espiron: The alternative for milk in chocolate and caramels. Food Ingredients Europe
    • Expoconsult Publishers, Maarsen, Netherlands
    • Koster de, P. 1989. Espiron: the alternative for milk in chocolate and caramels. Food Ingredients Europe, Conference Proceedings, Expoconsult Publishers, Maarsen, Netherlands: 298-303.
    • (1989) Conference Proceedings , pp. 298-303
    • Koster De, P.1
  • 18
    • 0038998990 scopus 로고
    • Whey-based nonfat milk replacers in light chocolate-flavoured compound coatings
    • Mohler, MR, Hugunin, AG & Ebers, K. 1981. Whey-based nonfat milk replacers in light chocolate-flavoured compound coatings. Food Technol. 35(6): 79-81.
    • (1981) Food Technol. , vol.35 , Issue.6 , pp. 79-81
    • Mohler, M.R.1    Hugunin, A.G.2    Ebers, K.3
  • 21
    • 0000218374 scopus 로고
    • Physical properties of dried milk in relation to chocolate manufacture
    • Verhey, JPG. 1986. Physical properties of dried milk in relation to chocolate manufacture. Neth. Milk Dairy J. 40: 261-268.
    • (1986) Neth. Milk Dairy J. , vol.40 , pp. 261-268
    • Verhey, J.P.G.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.