Influence of milk components on properties and consumer acceptance of milk chocolate

The objective of the study was to assess the effects of various milk components on chocolate quality, defined by measurable properties and decisively by consumer liking. The choice of milk products considered different types, technologies and suppliers. Samples produced under standardised conditions were analysed for particle size, flow properties, colour and by a trained sensory panel. Consumer testing determined overall liking. Results revealed that milk ingredients influence consumer liking of milk chocolate through the quality driving parameters of particle size/sandiness, viscosity/melting mouthfeel and milk flavour. Chocolates made from milk products that contain high amounts of free fat-e.g. skim milk powder plus anhydrous milk fat-scored better than those using bound fat-e.g. whole milk powder. Milk fat status had more influence than differences between spray and roller-dried powders. High free fat cream powders were most suitable for cream chocolates. All milk components need to be free from off-notes that require sensory checks. Fillers like lactose could replace some sucrose, and whey protein concentrate can partially replace skim milk powder.