CHOCOLATE | Milk Chocolate

摘要: This article begins by looking at the history of milk chocolate and its composition. Chocolate is different from most other foods in that it solid room temperature yet melts mouth, so melting liquid flow properties are important a product quality eating texture point view. The also goes on to describe how components affect flavor typical tablet. A major consumer complaint bloom, where some fat crystallizes surface give white mold-like appearance. Milk plays an role crystallization both plane chocolate, hence formation prevention this type bloom. Many milk-based ingredients can be used making, whole powder, skim crumb, whey lactose, high-fat buttermilk powder described. The quantity composition carefully controlled legislation, products outside these limits cannot sold as chocolate. Current legislation summarized end article.