Article

Abstract

-High-fat and skim-milk powders were produced under constant processing conditions from Spring and Autumn herd milks. The influence of the seasonal variation in protein and solid-fat contents at 10 o C of these milks on some properties of the milk powders was determined. The free-fat content and the median particle size of high-fat milk powders were significantly (P < 0.05) affected by the protein content and solid-fat content of the milk. There was a curvilinear relationship between the median powder particle size and solid-fat content at 10 o C of the milks. Milk composition did not significantly affect the properties of the skim-milk powders studied. The results showed that it is possible to predict the free-fat content of high-fat milk powders from the protein and solid-fat content of the milks used. Relationships between the spray-dried high-fat milk powder properties and the rheology of milk chocolate at the end of conching and its final hardness were then determined. Eleven spray-dried high-fat milk powders were blended with skim-milk powders to give a 26% fat ingredient for chocolate manufacture. The Casson viscosity (Pas) of the chocolate at 40 o C at the end of conching decreased as the free-fat content increased (P < 0.01) and as the powder median particle size increased (P < 0.05). The Casson yield value (Pa) at 40 o C at the end of conching decreased (P < 0.01) as the solid fat content at 10 o C increased. The hardness of the tempered milk chocolate was significantly reduced as the free-fat content increased (P < 0.05) and as the particle size increased (P < 0.05). It was concluded that spray-dried high-fat milk powders with different properties can be used to make chocolates with a range of viscosities and yield values for different end uses.Milk composition / milk powder composition / chocolate rheology Résumé -Effet de la composition du lait sur les poudres de lait à teneur élevée en matière grasse séchées par atomisation et leur utilisation dans la fabrication de chocolat. Des poudres de lait grasses et maigres ont été produites dans des conditions de fabrication constantes à partir de laits de troupeaux de printemps et d'automne. L'influence de la variation saisonnière des teneurs en protéines D (v, 0,5)) de la poudre et la teneur en matière grasse solide à 10 o C des laits. La composition du lait n'affectait pas significativement les propriétés des poudres de lait écrémé étudiées. Les résultats ont montré qu'il est possible de prédire la teneur en matière grasse libre des poudres de lait à teneur élevée en matière grasse à partir de la teneur en protéines et en matière grasse solide des laits utilisés. La relation entre les propriétés des poudres atomisées de lait à teneur élevée en matière grasse et la rhéologie du chocolat au lait à la fin du conchage et sa fermeté finale ont ensuite été déterminées. 11 de ces poudres ont été mélangées avec des poudres de lait écrémé pour obtenir un ingrédient à 26 % de matière grasse pour la fabrication de chocolat. La viscosité Casson (Pas) du ch...

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

“…According to Afoakwa et al (2007), the observed differences may be related to formulation, manufacturing techniques, tempering, polymorphism (stability of fats) and cooling temperature controls, impacting on the final texture (hardness) of chocolate. Keogh et al (2002) concluded that hardness is a good indicator of good tempering, or degree to which a stable fat network has been formed.…”

Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt

“…Similarly, [20] also observed that the use of gelatin at 0.2-0.3 percent levels improves the quality of yoghurt with reduced syneresis. This might be due to effective immobilization of the aqueous phase by the gelatin in the yoghurt network which thus significantly reduced the susceptibility to syneresis [21,22]. It is worth noting that large amounts of gelatin would induce the formation of a gel network with the sodium caseinate in the yogurt mixture [23].…”