2007•Zhongguo rupin gongyeRequires access

Development on chocolate-flavored milk

Yan Cheng

Abstract

Taking fresh milk and chocolate flavor as main ingredients, an optimum formula of chocolate-flavored milk was determined by L9(33) orthogonal experiment. The results showed that the proportion of fresh milk, stabilizer, chocolate flavor, edible pigment, acesulfame-k, cocoa powder and sugar, was 85.0%, 0.16%, 0.07%, 0.106%, 0.02%,0.4% and 2.0% respectively. With chocolate and milk aroma, the product was determined to be in accordance with state standards.

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Available abstract

Key concepts: Food science, Milk Chocolate, Flavor, Aroma, Chemistry, Chocolate milk, Dark chocolate, Sugar