Type

Report

Authors

C. Kelleher
J. O'Keeffe
R. Kennedy
Mark Auty
Brendan O'Kennedy
M. Twomey
M.K. Keogh

Subjects

Agriculture & Food Science

Topics
milk powder properties confectionery fat content chocolate spray dried powders dairy products dairy ingredients stability

Dairy Ingredients for Chocolate and Confectionery Products. (2001)

Abstract High free-fat, spray-dried powders were successfullyproduced at a lower fat content (40% rather than 56%) usingultrafiltration. Chocolates made from these powders hadimproved flow properties and superior quality.The stability, viscosity and firmness of toffees were improvedby optimising the casein, whey protein and lactose levels ofskim milk powders used in their manufacture.
Collections Ireland -> Teagasc -> Teagasc End-of-Project Reports
Ireland -> Teagasc -> Food Programme End of Project Reports

Full list of authors on original publication

C. Kelleher, J. O'Keeffe, R. Kennedy, Mark Auty, Brendan O'Kennedy, M. Twomey, M.K. Keogh

Experts in our system

1
James O'Keeffe
University College Dublin
Total Publications: 48
 
2
Mark A. E. Auty
Teagasc
Total Publications: 42