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Evaporation of dairy liquids is an important step in the dairy industry. Sweetened condensed milk, dulce de leche (DL), and evaporated milk are the main dairy products obtained by evaporation, as well as dairy powder products (Schuck et al., 2016; Silveira et al., 2015; Silva et al., 2015; Silveira et al., 2013). The concentration operation strongly modifies the product’s physicochemical conditions, negatively impacting the concentrate as well as the process (Tanguy et al., 2016). Lactose crystallization, Maillard reaction, and increase in viscosity are consequences of the heating and of the concentration of the solids accompanying the milk evaporation (Arena et al., 2017; Stephani et al., 2015; Silva et al., 2015; Souza et al., 2015).

Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)