Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

Abstract

The aim of this study was to investigate the survival of probiotics (<italic>Lactobacillus acidophilus</italic>NCFM,<italic>Lactobacillus rhamnosus</italic>HN001 and<italic>Bifidobacterium lactis</italic>HN019) in milk chocolate masses prepared at temperatures 35 °C and 40 °C.