Whole milk chocolate

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

MS milk chocolate = 12% whole milk sohds, 10% hquoi, 32% total fat. 

MS milk chocolate = 20% whole milk sohds, 13% hquoi, 33% total fat. Total AA lecoveied = sum of individual amino acids (qv). 

Newell and Elvehjem (22) found no inhibition of growth in 21-day-old rats fed a diet containing 86.3 parts of whole milk and 11.7 parts of chocolate syrup for 16 weeks. Cocoa furnished 1.05% of the diet, which equals about 7-8% cocoa on the dry basis. 

If patients have had a heavy meal, it is good to take some tea or orange juice afterwards to help remove fat. They should also be encouraged to avoid heavy meals, to take semi-skimmed instead of whole milk, and to minimize their intake of candy, sugar, chocolate and alcohol as these may increase dampness in the body. 

The most popular flavored milk or milk drink in the United States is chocolate milk or chocolate lowfat milk. Typically, chocolate milk contains about 1% cocoa, 6% sucrose, and 0.2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. 

Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

Fortified fluid milk (skimmed), whole milk powder, milk powder with soybean, chocolate milk powder, diet food... 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

While free fat remains a controversial concept in liquid dairy products, it undoubtedly has an important role in whole milk powder (WMP) for certain applications (e.g., chocolate manufacture) high-free fat WMP is favored. Keogh et al, (2003) reported that the particle size in chocolate mixes after refining and the viscosity of the molten chocolate decreases as the free fat content of the WMP increased such changes have significant implications for the mouthfeel and smoothness of chocolate. For more information on the role of fat in milk powder, see Chapter 13... 

Shelf life of fresh and dried whole eggs Overtenderization if not inactivated rapidly Influence on loaf volume, texture if too active Aging, ripening, and general flavor characteristics Conversion of lipids to glycerol and fatty acids Production of milk with slightly cured flavor for use in milk chocolate... 

The original recipe calls for 2 tablespoons of chocolate syrup, 2 cup of whole milk, and 1 cup of seltzer water, but I ve modified that significantly in an equally delicious alternative that packs more of cocoa s polyphenols and eliminates the sodium from seltzer water. 

Regulations for the amount of milkfat, nonfat milk solids, whole milk solids, and total milk solid allowed in milk chocolate vary among countries. Fats other than milkfat are allowed in milk chocolate in some countries, although different flavors and textures may result in the chocolate. 

Replacement of whole milk powder with soymilk in chocolate Kinetic analysis of the crystallization of a milk fat model system... 

Chocolate (Figure 2.20) consists of a continuous phase of cocoa butter, substantially crystalline at room temperature and comprising 30 to 35% of the whole, in which sugar and cocoa solids are suspended. Milk chocolate also contains milk fat and solids. Lipids in chocolate have great importance in bloom formation. Bloom is a defect in the surface appearance of chocolate that appears as a white, powdery deposit. It is known to be associated with changes in the polymorphic forms of cocoa butter. 

Calcium A portion of Caulerpa veravelensis provides 395 mg of calcium, an amount similar to the amount provided by a portion of a milk shake with thick chocolate (396 mg) or one portion of low fat milk (305 mg). Sargassum polycystum contains (360 mg) more calcium than a portion of low fat yogurt with fruit (345 mg), one of low fat milk enriched with A and D vitamins (305 mg) or one of plain yogurt made of whole milk (275 mg). Ulva lactuca, in one portion, has more calcium (257 mg) than a portion of cheese swiss (224 mg), provolone (214 mg), (207 mg) or cheddar (204 mg). 

Skim milk powder and whole milk powder are used either for the reconstitution of milk in countries that for climatic reasons have no dairy farming or as intermediate products for further processing into infant milk products, milk chocolate etc. The quality of these instant products depends on the durability, redissolution capacity (cold and warm), taste, microbiological characteristics, and preservation of essential constituents (proteins, vitamins) during production. 

Chocolate milk other flavored milks—Chocolate whole, lowfat, and skim milk are flavored with a chocolate syrup, cocoa, or a chocolate powder to give a final chocolate solids concentration of 1 to 1.5%. Additionally, a nutritive sweetener (about 5 to 7% sucrose) is added. Chocolate lowfat and skim milk must contain not less than 2,000 lU of vitamin A per quart. If vitamin D is added, it must be present in not less than 400 lU per quart. 

Cheese, Cheddar Cheese. Swiss Chocolate milk Eggs, whole Honey Ice cream Milk, whole Peanuts... 

Head and Hansen (415) added L-ascorbic acid (42.3 mg/L) to whole, chocolate, and low fat (1%) fluid milks to increase the ascorbic acid intake of school children. Three milk treatments were examined (C) pasteurized milk, (E) pasteurization (74°C for 16 s) after ascorbic acid addition, and (F) ascorbic acid addition after pasteurization. Storage (4°C) retention of ascorbic acid (Figure 9) was good, and the taste reactions of children were favorable. Previously Weinstein et al. (416) and Anderson et al. (417) had reported on ascorbic acid nutrified fluid milk to which ascorbic acid was added at 50 and 200 mg/L, respectively. Infant milks nutrified with ascorbic acid were investigated by Cameron (418) during the preparatory procedures prior to infant feeding. 

The delicious flavour of cured vanilla beans is appreciated since its discovery in Mexico. Its combination with cocoa and milk started the success of chocolate. Its use in soft drinks (Cola) and ice cream and in many other applications makes it one of the most important flavour types. The rich flavour shows many aspects the basic creamy, sweet odour is surrounded by warm, woody, slight phenolic, smoked notes (the vanilla bean character). Rum notes, combined with dried fruit, slight floral notes round off the whole picture. 

The use of low-resolution TD-NMR for oil, fat, and moisture is often easier and more accurate than the use of near IR (NIR) (Chapter 4) because it is less dependent on the product matrix, so it is possible to calibrate an oil determination against 100% oil. In addition, NMR acquires the signal from the whole sample, not the surface. In some cases, if water is <10%, oil and moisture may be able to be determined simultaneously. Other applications of TD-NMR can be found on the websites of Oxford Instruments and Bruker and include oils in snack foods, chocolate and cocoa, milk powder, and so on. 

Cheese and whole grain crackers. Oatmeal-raisin cookies. Milk or buiiermilk. Graham cracker. Milk or buttermilk. Granola wjlrriilk. Cinnamon toast. Milk Yogun wlfruit. Hot chocolate or carob. 

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