Biologic Enrichment of Milk Products with Vitamins

Černá, Jitka; Hrabová, H.; Dryák, B.; Dedek, M.

doi:10.1007/978-94-009-3733-8_168

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2002

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“…The samples of dried milk from different batches (Table 1) were evaluated to determine the protein content by mineralization (Kjeldahl‐Kjeltec Auto, 1030 Analyzer, Tecator, Solletuna, Sweden), fat content by the butyrometrical method (Černá & Cvak, 1986a) and the lactose content by polarization (Polarimeter AA 10 R, Optical Activity Ltd, Huntingdon, UK) (Černá & Cvak, 1986b).…”

Section: Methodsmentioning

confidence: 99%

The production of clusters in milk chocolate

Nováková

Čopı́ková

Maixner

et al. 2002

Int J of Food Sci Tech

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Cluster production during conching of milk chocolate leads to defects in chocolate quality. Various conditions of conching, using two types of milk chocolate were examined. Temperature and relative humidity were the parameters that were controlled. The contents of moisture, fat, sucrose and lactose and also cluster development in milk chocolate during conching were evaluated. Representative samples in the conching tests were subjected to particle size analysis (using laser diffraction and sieve methods), X‐ray diffraction analysis, polarizing microscopy and sensory evaluation.

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Section: Methodsmentioning

confidence: 99%