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Dairy Ingredients for Chocolate and Confectionery Products.

dc.contributor.authorKeogh, M.K.*
dc.contributor.authorTwomey, Myra*
dc.contributor.authorO'Kennedy, Brendan*
dc.contributor.authorAuty, Mark*
dc.contributor.authorKennedy, R.*
dc.contributor.authorO'Keeffe, James*
dc.contributor.authorKelleher, Colin T*
dc.date.accessioned2017-08-02T11:50:24Z
dc.date.available2017-08-02T11:50:24Z
dc.date.issued2001-05-01
dc.identifier.citationKeogh, M.K., Twomeny, M., O'Kennedy, B.T., Auty, M., Kennedy, R., O'Keefe, J., Kelleher, C., Dairy Ingredients for Chocolate and Confectionery Products, End of Project Reports, Teagasc, 2001.en_GB
dc.identifier.isbn1841701807
dc.identifier.urihttp://hdl.handle.net/11019/1278
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractHigh free-fat, spray-dried powders were successfully produced at a lower fat content (40% rather than 56%) using ultrafiltration. Chocolates made from these powders had improved flow properties and superior quality. The stability, viscosity and firmness of toffees were improved by optimising the casein, whey protein and lactose levels of skim milk powders used in their manufacture.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesDairy Products Research Centre Reports;36
dc.subjectDairy ingredientsen_GB
dc.subjectChocolateen_GB
dc.subjectConfectioneryen_GB
dc.subjectspray-dried powdersen_GB
dc.subjectmilk powder propertiesen_GB
dc.titleDairy Ingredients for Chocolate and Confectionery Products.en_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4519
refterms.dateFOA2018-01-12T08:46:51Z


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