Structure improvement of milk powder for chocolate processing

International Dairy Journal

Volumn 18, Issue 9, 2008, Pages 928-931

  Franke, Knut ^a   Heinzelmann, Katrin ^a  

^a DIL Deutsches Institut für Lebensmitteltechnik e V German Institute of Food Technologies   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; CRYSTALS; DAIRY PRODUCTS; FOOD PRODUCTS PLANTS; HEAT TREATMENT; MANUFACTURE; PROCESSING; SORPTION; SUGARS;

APPLIED (CO); ELSEVIER (CO); MILK POWDERS; POWDER PARTICLES; SORPTION TESTING; STRUCTURE IMPROVEMENT; TWIN SCREW EXTRUDER (TSE); WHOLE MILK POWDER (WMP); YIELD VALUE;

POWDERS;

THEOBROMA CACAO;

EID: 47649099067     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.03.013     Document Type: Article

References (16)

1. Franke K., and Heinzelmann K. Optimierung der eigenschaften von sprühmilchpulvern für die anwendung in schokolade. Süsswaren 51 6 (2006) 19-22 (in German)
2. Franke K., Tscheuschner H.-D., and Scheruhn E. Influence of milk powder properties on flow behaviour of milk chocolate. Milchwissenschaft 57 (2002) 535-539
3. Haque M.K., and Roos Y.H. Differences in the physical state and thermal behaviour of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innovative Food Science and Emerging Technologies 7 (2006) 62-73
4. IOCCC. Viscosity of cocoa and chocolate products. Analytical Method 46-2000 (2000), International Office of Cocoa, Chocolate and Confectionary, Geneva
5. Jouppila K., and Roos Y.H. Water sorption and time-dependent phenomena of milk powders. Journal of Dairy Science 77 (1994) 1798-1808
6. Kielmeyer F., and Schuster G. Der Einfluss von emulgatoren auf das verhalten von fett im eismix während des reifens. Fette, Seifen, Anstrichmittel 88 (1986) 397-401 (in German)
7. Koc A.B., Heinemann P.H., Ziegler G.R., and Roush W.B. Fuzzy logic control of whole milk powder processing. Transactions of the American Society of Agricultural Engineers 45 (2002) 153-163
8. Koc A.B., Heinemann P.H., and Ziegler G.R. A process for increasing the free fat content of spray-dried whole milk powder. Journal of Food Science 68 (2003) 210-216
9. Niediek E.A. Effect of processing on the physical state and aroma sorption properties of carbohydrates. Food Technology 42 (1988) 80-84
10. Pisecky J. Handbook of milk powder manufacture (1997), Niro A/S, Copenhagen, Denmark
11. Saito Z. Particle structure in spray-dried whole milk and in instant skim milk powder as related to lactose crystallization. Food Microstructure 4 (1985) 333-340
12. Thomsen M.K., Jespersen L., Sjöström K., Risbo J., and Skibsted L.H. Water activity-temperature state diagram of amorphous lactose. Journal of Agricultural and Food Chemistry 53 (2005) 9182-9185
13. Tscheuschner H.-D. Rheological and processing properties of fluid chocolate. Applied Rheology 4 (1994) 83-88
14. In: Tscheuschner H.D. (Ed). Grundzüge der lebensmitteltechnik (1996), Behr's Verlag, Hamburg, Germany (in German)
15. Weipert D., Tscheuschner H.D., and Windhab E. Rheologie der lebensmittel (1993), B. Behr's Verlag, Hamburg, Germany (in German)
16. Ziegler G.R., and Koc A.B. A dry milk product and process for the manufacture of same (2000), The Penn State Research Foundation, State College, PA (patent WO 00/21380)