Is the taste of British milk chocolate different?

International Journal of Dairy Technology

Volumn 56, Issue 3, 2003, Pages 139-142

  Beckett, Stephen T ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Cocoa; Fat; Flavour; Grinding; Milk; Mixing; Sugar; Taste; Viscosity

Indexed keywords

FAT; FLAVORING AGENT; SUGAR;

CACAO; CHEMICAL COMPOSITION; FLAVOR; MILK CHOCOLATE; MILK PRODUCTION; PRIORITY JOURNAL; QUALITY CONTROL; REVIEW; SURFACE PROPERTY; TASTE; TECHNIQUE; UNITED KINGDOM; VISCOSITY;

THEOBROMA CACAO;

EID: 0043246496     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00099.x     Document Type: Review

References (7)

1. Edwards W P (1999) Viewpoint: Choctalk Kennedy's Confection p 60.
2. Beckett S T (1999) Industrial Chocolate Manufacture and Use. Oxford: Blackwell Science.
3. Beckett S T (2000) The Science of Chocolate. Cambridge: Royal Society of Chemistry.
4. Minifie B W (1980) Chocolate, Cocoa and Confectionery. Westport, Connecticut: Avi Publishing Co. Inc.
5. Beckett S T (2002) Chocolate, function of milk. In Encyclopedia of Dairy Sciences pp 444-449. Roginski H, Fuquay J W and Fox P F, eds. London: Academic Press.
6. Wedzicha B (1999) Modelling to improve browning in food. In 46th Technology Conference of the BCCCA, pp 111-118. London: The Biscuit, Cake, Chocolate and Confectionery Alliance.
7. Schnermann P and Schieberle P (1997) Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses. Journal of Agriculture and Food Chemistry 45 867-872.