Physical characterization of the milk chocolate using whey powder

In this study it was found that the complex microstructure of chocolate modified by addition whey into original milk chocolate. A decreasing particle size diameter dispersed cocoa fat particles with increasing content followed dynamic light scattering measurements confirmed. Changes crystallinity through disrupting highly ordered dense crystal aggregates to less developed ones deformed inclusion mass were simultaneously These morphology changes affected thermal and rheological behaviour studied samples melting peak temperature as well Casson's plastic viscosity content. Furthermore, a gradual decrease hardness, thus reflecting plasticising effect on crystalline structure chocolate, observed. The latter fact also confirmed decreased acoustic emissions during breakage, indicating change fracture process from brittle more ductile. • There rheological, mechanical properties chocolates. Effect DLS SEM. DSC quantified heat fusion. SEM imaging in crystallinity. hardness