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For the research was developed milk caramel based in 3 different treatments. In the first one was used 100% milk (T1), in the second one used 70% milk/30% serum (T2) and in the third one was used 70% milk/30% serum + enzyme lactase (T3). Studied variables were: percentage of fat; protein; humidity; ash and performance. Besides this variables, sensory test was assessed: color, aroma, flavor and texture of the final product of each treatment. The results showed that addition of 30% of serum of cheese to the mix dairy, with and without hydrolysate of it, had influence on some of the characteristics of the final product. In the variable fat (p<0.05), the percentages on average were: T1 with 5.58%; T2 with 4.57% and T3 with 3.79%. In the variable protein (p<0.05) the percentages in averages were: 6.25% for T1; 5.60% and 5.36% for T2 and T3, respectively. In the variable performance (p<0.05), the percentages on average were: with the highest performance, T1 with 47.20%; T2 with 42.52% and T3 with 40.94%. The percentages of ash and moisture in the final product were not affected (p>0.05). In the sensory test, all treatments obtained good grades and acceptance on the part of the panel of tasters.

compendio de ciencias veterinarias

COMPARATIVE STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC COMPOSITION OF HANDMADE DULCE DE LECHE USING MILK AND SWEET RENNET WHEY IN A RATIO OF 70/30, WITH AND WITHOUT HYDROLYZATE OF THE MIXTURE