The impact of the skim milk powder manufacturing process on the flavor of model white chocolate

Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi: 10.1021/acs.jafc.6b04489

Abstract/Summary

Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panellists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p<0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p<0.05) and condensed milk (p<0.05) flavor. GC-MS and GC-Olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which are likely to account for this change in flavor.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/68637
Identification Number/DOI	10.1021/acs.jafc.6b04489
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	American Chemical Society
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