Abstract
Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see ยง2.9) outweighs the advantage gained from lower cost of the milk. Typical composition of cow milk is given below
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%
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Water 87.4
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Fat 3.7
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Solids, not fat. 8.9
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Lactose 4.9
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Casein 3.0
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Other proteins 0.5
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Acidity as lactic 0.14
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ยฉ 1973 R. Lees and E. B. Jackson
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Lees, R., Jackson, E.B. (1973). Milk and Milk Products. In: Sugar Confectionery and Chocolate Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-1495-0_5
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DOI: https://doi.org/10.1007/978-1-4684-1495-0_5
Publisher Name: Springer, Boston, MA
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