SENSORY CHARACTERISTICS OF MILK CHOCOLATE WITH LACTOSE FROM SPRAY-DRIED MILK POWDER

Dry whole-milk powders with 0-70% nominal lactose prepared by spray-dr ying alone (containing amorphous lactose) or combined with post-drying crystallization (containing crystalline lactose) were incorporated in to milk chocolate to give 0-50% substitution of lactose for sucrose. N o significant differences occurred in sweet, bitter, and thickness of melt (P > 0.10) based on milk powder preparation method or lactose con centration. As lactose increased, hardness and onset of melt increased regardless of milk powder preparation method; but, chocolates contain ing crystalline lactose were softer than those containing amorphous la ctose. Higher chocolate, milk and caramel flavors were perceived in mi lk chocolates containing crystalline lactose. Graininess of milk choco late increased at the highest level of added lactose.