Thesis supervisor: Katalin Badakné Kerti
co-supervisor: László Somogyi
Location of studies (in Hungarian): SZIE BC, 1118 Budapest, Villányi út 29-43. Abbreviation of location of studies: SZIE
Description of the research topic:
Chocolate is one of the most favourite confectionary. Using milk ingredients influences not only its organoleptic charachteristics, but also its rheological, thermoanalitical behaviour. In this research the impact of the milk ingredients, their amount, type (milk powders with different fat content, whey powder...) or origin will be studied using physical tests, such as differential scanning calorimetry, rheological measurements, color and near infrared spectroscopy.