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About Milk chocolate Edit
Wikipedia Article About Milk chocolate on Wikipedia
Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids.
Milk chocolate is chocolate with milk powder, liquid milk, or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestle in the 1800s.
Hershey process milk chocolate Edit
Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company, can be produced more economically since it is less sensitive to the freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.