Milk chocolate (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Milk chocolate" in English language version.

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23books.google.com

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bartleby.com

"Chocolate". The American Heritage Dictionary. Archived from the original on 17 May 2008. Retrieved 9 May 2009.

bbc.com

Greenwood, Veronique (24 December 2023). "Why British chocolate tastes the way it does". BBC. Retrieved 2024-01-07.

books.google.com

150 years of delight: Chocoladefabriken Lindt & Sprüngli AG 1845–1995. Chocoladefabriken. 1995. p. 88.
Sloane 2016:"In 1887, after many unsuccessful experiments, Daniel Peter developed the original formula for what was to become the first successful milk chocolate in the world. He called his product Gala after the Greek word meaning 'from the milk'" Sloane, Paul (2016). "Daniel Peter". Think Like An Innovator: 76 inspiring business lessons from the world's greatest thinkers and innovators. London: Pearson UK. ISBN 9781292142234.
Chrystal 2021, p. 146:"In 1898, Alexandre-Louis Cailler opened a new factory in Broc and began producing milk and hazelnut chocolate on a large scale." Chrystal, Paul (2021). Rowntree's – The Early History. Pen and Sword History. ISBN 9781526778925.
Martin 2016, p. 44. Martin, Kathy (2016). Famous Brand Names and Their Origins. Barnsley: Pen & Sword History. ISBN 978-1-78159-015-7.
Collins, Ross F. (2022). Chocolate: A Cultural Encyclopedia. ABC-CLIO. p. 310. ISBN 9781440876080.
Vasey, Daniel E. (2011). Natural Resources and Sustainability. Berkshire Publishing Group. p. 62. ISBN 9781933782546.
Topik, Steven (2006). From Silver to Cocaine: Latin American Commodity Chains and the Building of the World Economy, 1500–2000. Duke University Press. pp. 189–191. ISBN 0822388022.
Dand, Robin (2010). The International Cocoa Trade. Elsevier. p. 261. ISBN 9780857091260.
Newquist, H.P. (2017). The Book of Chocolate: The Amazing Story of the World's Favorite Candy. Penguin Books. p. 98. ISBN 9781101635179.
Candy and Snack Industry: Volume 145, Issues 1–6. Magazines for Industry, Incorporated. 1980. pp. 28–29.
Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 279. ISBN 978-0-19-530796-2.
Hackenesch 2017, p. 78:"Moreover, the snow-covered Alps visually correspond with the fact that it is milk chocolate that is advertised here" Hackenesch, Silke (2017). "Advertising Chocolate". Chocolate and Blackness: A Cultural History. Campus Verlag. ISBN 9783593507767.
Haver & Middleton 2015, p. 51. Haver, Gianni; Middleton, Robert (2015). Swissness in a Nutshell. Basel: Schwabe. ISBN 9783905252644.
Chandan, Ramesh C.; Kilara, Arun (2011). Dairy Ingredients for Food Processing. John Wiley & Sons. p. 501. ISBN 9780813817460.
Splane, Emily; Rowland, Neil; Mitra, Anaya (2019). "Is Chocolate Special?". Psychology of Eating: From Biology to Culture to Policy. Routledge. ISBN 9781000725995.
Spyropoulos, Fotis (2019). Handbook of Food Structure Development. Royal Society of Chemistry. p. 136. ISBN 9781788012164.
Wood, G. A. R. (2008). Cocoa. John Wiley & Sons. p. 539. This cocoa butter has to be obtained by pressing more cocoa liquor, leaving a residual cake.
Beckett 2011, chpt. 4: "Milk-origin and farming and processing practices are becoming factors of increasing interest". Beckett, Steve T. (2011). Industrial Chocolate Manufacture and Use. John Wiley & Sons. ISBN 9781444357554.
Beckett, Steve T. (2017). Beckett's Industrial Chocolate Manufacture and Use. John Wiley & Sons. p. 135. Daniel Peter found that by drying his dark chocolate paste with Nestlé's sweetened condensed milk he could achieve his aim. In the process he developed the first crumb-based milk chocolate.
Meo 2012, p. 53. Meo, Carlo (2012). Design marketing. Innovare cambiando i significati del consumo (in Italian). Milan: Gruppo 24 Ore. ISBN 9788863454413.
Martin 2016, p. 46. Martin, Kathy (2016). Famous Brand Names and Their Origins. Barnsley: Pen & Sword History. ISBN 978-1-78159-015-7.
Martin 2016, p. 46–47. Martin, Kathy (2016). Famous Brand Names and Their Origins. Barnsley: Pen & Sword History. ISBN 978-1-78159-015-7.
Wright 2019, p. 159. Wright, Kai D. (2019). Follow the Feeling: Brand Building in a Noisy World. Hoboken: Wiley. ISBN 978-1-11960-049-7.

brepolsonline.net

Huguenin, Régis (2010). "Milka, 1901–1990 : vers un goût international de chocolat". Food & History (in French). 8 (2): 96–97. doi:10.1484/J.FOOD.1.102219.

confectionerynews.com

Byrne 2010. Byrne, Janes (5 September 2010). "Barry Callebaut optimises dairy-free milk chocolate alternative". Confectionery News. Archived from the original on 3 September 2020.

doi.org

Huguenin, Régis (2010). "Milka, 1901–1990 : vers un goût international de chocolat". Food & History (in French). 8 (2): 96–97. doi:10.1484/J.FOOD.1.102219.
Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X – via EBSCO in The Wikipedia Library.

faovd.ch

"L'inventeur oublié du chocolat au lait" [The forgotten inventor of milk chocolate]. Feuille des Avis Officiels du canton de Vaud (in French). Canton of Vaud. 26 March 2021. Retrieved 22 May 2022.

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.

guinnessworldrecords.com

"Largest chocolate bar by weight". Guinness World Records.

msu.edu

globaledge.msu.edu

Stenzel 2011, p. 1. Stenzel, Paulette L. (2011). "Mainstreaming Fair Trade: From Coffee and Chocolate to Clothing and Beyond" (PDF). GlobalEdge Business Review. 5 (5): 1–2.

nih.gov

ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

pubmed.ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

nytimes.com

Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.

patrimoineculinaire.ch

"Chocolat suisse" [Swiss chocolate]. Culinary Heritage of Switzerland. Retrieved 5 November 2022. Après des siècles d'évolution, le chocolat tel que nous le connaissons actuellement était enfin né. Avec l'ouverture des usines Frey (Aarau, 1887) et Tobler (Berne, 1899), l'ère des pionniers s'achève. [After centuries of evolution, chocolate as we know it today was finally born. With the opening of the Frey (Aarau, 1887) and Tobler (Berne, 1899) factories, the era of the pioneers came to an end.]

theguardian.com

Butler & Farrell 2015. Butler, Sarah; Farrell, Sean (22 June 2015). "Thorntons bought by Ferrero for £112m". The Guardian. Archived from the original on 22 June 2015.

themessenger.com

Danovich, Tove (2022-01-21). "America's chocolate tastes weird to the rest of the world, but most of us don't even notice". The Messenger. Archived from the original on 2024-01-08. Retrieved 2024-01-08.

washingtonpost.com

Sethi, Simran (27 November 2017). "For those who think white chocolate isn't 'real' chocolate, have we got bars for you". The Washington Post. Retrieved 26 March 2023.

web.archive.org

"Chocolate". The American Heritage Dictionary. Archived from the original on 17 May 2008. Retrieved 9 May 2009.
Butler & Farrell 2015. Butler, Sarah; Farrell, Sean (22 June 2015). "Thorntons bought by Ferrero for £112m". The Guardian. Archived from the original on 22 June 2015.
Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.
Byrne 2010. Byrne, Janes (5 September 2010). "Barry Callebaut optimises dairy-free milk chocolate alternative". Confectionery News. Archived from the original on 3 September 2020.
Danovich, Tove (2022-01-21). "America's chocolate tastes weird to the rest of the world, but most of us don't even notice". The Messenger. Archived from the original on 2024-01-08. Retrieved 2024-01-08.

wiley.com

onlinelibrary.wiley.com

Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X – via EBSCO in The Wikipedia Library.

worldcat.org

Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X – via EBSCO in The Wikipedia Library.