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Effects of Milk Powders in Milk Chocolate

Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison 53706

Corresponding author: R. W. Hartel; e-mail: hartel{at}calshp.cals.wisc.edu.

The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effect on the processing conditions and characteristics of chocolates in which they were used. Many aspects of chocolate manufacture and storage (tempering conditions, melt rheology, hardness, bloom stability) were dependent on the level of free milk fat in the milk powder. However, particle characteristics of the milk powder also influenced the physical and sensory properties of the final products.

Key Words: milk powder • chocolate • milk fat • rheological property

Abbreviation key: AMF = anhydrous milk fat, HFW = powder made by drying cream and skim milk powder together, LSN = low-heat, spray-dried skim (nonfat) milk powder, LSW = low-heat, spray-dried whole milk powder, RDW = roller-dried whole milk powder, SMP = skim milk powder, WMP = whole milk powder

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