Table 2.
List and marking of raw materials used to prepare chocolate milk masses.
| Sample Code | Characteristics of the Test Material |
|---|---|
| Ch_1 | Cocoa liquor/unroasted beans/Peru, |
| Ch_2 | Cocoa liquor/roasted beans/Ivory Coast |
| Ch_3 | Cocoa liquor/roasted beans/Ghana |
| Ml_1 | WMP- MX/IV 2017/D |
| Ml_2 | WMP/- MX/II 2018/D |
| Ml_3 | WMP/- MX/IX 2018/D |
| Ml_4 | MP – MX/IV 2018/C (consisting in 80% of WM, enriched with lactose and WP) |
| Ml_5 | MP – MX/IV 2018/C (consisting of 47% sugar and the remainder of milk, permeate and cream) |
| Ml_6 | WMP- MX/VII 2018/D |
| Ml_7 | WMP- MZ/V 2018/D |
Whole-milk powder—WMP, Whey powder—WP, Milk preparation—MP, manufacturer X—MX, manufacturer Y—MY, manufacturer Z—MZ, drying technique—D, cylindrical drying technique—C.