Dairy products as ingredients in chocolate and confections

Abstract

A technical review discusses the advantages of a variety of functional properties of dairy ingredients in the production of chocolate and confectionery products. Attention is given to: the use of whole milk powder and sweetened condensed milk in the production of chocolate; the use of whole milk in producing other confections; and applications of skim milk, milk fat, and milk proteins, in the production of various chocolate and confection products. Technological aspects are discussed, and a nutrient compositional comparison of milk chocolate and dark sweet chocolate is included