Milk chocolates are economically predominant and may have very different taste properties. There is a lack of knowledge on the influence of production properties and raw materials, especially milk powders, on quality and properties. It is of interest, how the structure of lactose is influencing chocolate properties. It is assumed that crystallization of lactose has influences on flow properties and flavour.
With conditioning of milk powders or with specific pre-conching of chocolate masses, lactose is to be recrystallized without producing caramel flavour. Furthermore flavour qualities with the combination of skim milk powders and milk fats are produced. The milk industries (Nordmilch, Uelzena, Hochdorf) are developing specific milk powders for chocolate production, which are tested during the project. Conching trials are carried out at Bühler as well as in other industries. Milk powder are used after they where analysed at Fraunhofer IVV on amorphous lactose with DVS
Investigated parameters are: Flavour with sensory evaluation, caramel like flavour and free fatty acids with aroma measurements, rheology, and structure of lactose with dynamic vapour sorption (DVS).