Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation


Rasouli Pirouzian H., Alakas E., Cayir M., Yakisik E., TOKER Ö. S. , Kaya S., ...More

International Journal of Dairy Technology, vol.74, no.1, pp.246-257, 2021 (Journal Indexed in SCI Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 74 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1111/1471-0307.12736
  • Title of Journal : International Journal of Dairy Technology
  • Page Numbers: pp.246-257

Abstract

© 2020 Society of Dairy TechnologyThe aim of this study was to investigate the optimal concentration of milk, whey and buttermilk powder by using mixture design for the formulation of compound milk chocolate. The influence of buttermilk as a milk and whey substitute on the main physicochemical parameters of compound milk chocolate was investigated. The optimisation of the variables indicated that using 35.660% milk powder, 27.957% whey powder and 36.383% buttermilk produced the optimum milk chocolate with the highest desirability without undesirable changes in the quality properties. Chocolates containing equal amounts of buttermilk and milk powder and also equal amounts of whey powder and buttermilk powder demonstrated high consumer acceptability.