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The effect of time and temperature of mixing on the fatty acids profile of chocolate milk mass was analyzed. An analysis of fatty acid composition was performed using chromatographic methods in roasted and unroasted cocoa beans and liquor, milk powder, and prepared chocolate milk mass (CM). Both cylinder-dried and spray-dried milk powders had very similar fatty acid profiles. The effect of mixing parameters on the fatty acids composition was shown, but it was ambiguous. The greatest differences were found after 85 and 120 minutes of basketing at temperatures of 70 and 80°C, especially in unsaturated acids.
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