Dairy Products

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Dairy products play several important roles in confectionery, including providing moisture, amino acids, and lactose for Maillard browning; contributing to confections’ fat content; and acting as an emulsifier. Dairy products are available to the artisan confectioner in many forms, each with its own advantages. One dairy product can often be substituted for another, depending on the fat, water, and milk-solids content of the choices available.