Evaluation of milk chocolate product as a substitute for whey in pig starter diets.

1997 ◽  
Vol 75 (2) ◽  
pp. 423 ◽  
Author(s):  
H Yang ◽  
J A Kerber ◽  
J E Pettigrew ◽  
L J Johnston ◽  
R D Walker
Keyword(s):  
Milk Chocolate ◽  
Chocolate Product

Efficacy of sucrose and milk chocolate product or dried porcine solubles to increase feed intake and improve performance of lactating sows1

2003 ◽  
Vol 81 (10) ◽  
pp. 2475-2481 ◽  
Author(s):  
L. J. Johnston ◽  
J. E. Pettigrew ◽  
S. K. Baidoo ◽  
G. C. Shurson ◽  
R. D. Walker
Keyword(s):  
Feed Intake ◽  
Improve Performance ◽  
Milk Chocolate ◽  
Chocolate Product

scholarly journals Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

2017 ◽  
Vol 65 (1) ◽  
pp. 91-98
Author(s):  
Lenka Machálková ◽  
Luděk Hřivna ◽  
Artsiom Ruban ◽  
Eva Sapáková ◽  
Veronika Rumíšková
Keyword(s):  
Production Technology ◽  
Storage Temperature ◽  
Sensory Properties ◽  
Colour Stability ◽  
Fat Bloom ◽  
Milk Chocolate ◽  
Chocolate Product ◽  
Colour Changes ◽  
Made In

The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24 °C immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12 °C throughout the experiment.

Effect of milk chocolate product on week-1 feed intake and growth performance of weanling pigs1,2

2010 ◽  
Vol 88 (8) ◽  
pp. 2779-2788 ◽  
Author(s):  
V. D. Naranjo ◽  
T. D. Bidner ◽  
L. L. Southern
Keyword(s):  
Growth Performance ◽  
Feed Intake ◽  
Milk Chocolate ◽  
Chocolate Product

scholarly journals Consumers affection analysis of chocolate product using Kansei Engineering

2021 ◽  
Vol 1122 (1) ◽  
pp. 012070
Author(s):  
Dini Wahyuni ◽  
Meilita Tryana Sembiring ◽  
M. Zaky Hadi ◽  
Irwan Budiman ◽  
Kevin Fan ◽  
...  
Keyword(s):  
Kansei Engineering ◽  
Chocolate Product

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

2001 ◽  
Vol 68 (3) ◽  
pp. 417-427 ◽  
Author(s):  
MARK A. E. AUTY ◽  
MYRA TWOMEY ◽  
TIMOTHY P. GUINEE ◽  
DANIEL M. MULVIHILL
Keyword(s):  
Fat Distribution ◽  
Scanning Laser ◽  
Confocal Scanning Laser Microscopy ◽  
Mozzarella Cheese ◽  
Major Step ◽  
Milk Chocolate ◽  
Laser Microscopy ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser

Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat. Microstructural changes in the protein and fat phases of Mozzarella cheese were observed at each major step in processing. Aggregation of renneted micelles occurred during curd formation; this was followed by amalgamation of the para-casein into linear fibres during plasticization. Following storage, the protein phase of the Mozzarella became more continuous; entrapping and isolating fat globules. Chocolate made with a high free-fat spray-dried powder blend showed a homogeneous fat distribution, similar to that of chocolate made with roller-dried milk. Chocolate made with whole milk powder containing 10 g free fat/100 g fat showed a non-homogeneous fat distribution with some fat occluded within milk protein particles. These differences in fat distribution were related to Casson yield value and Casson viscosity of the chocolates.

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