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Dulce de leche is a dairy product basically produced from the dehydration of liquid and/or reconstituted milk, in which sucrose is added and subjected to conditions of temperature and pressure, which may vary according to the manufacturer. The objective of the present work was to elaborate a goat milk sweet light and and analyze the chemical composition (moisture content, ash, protein, lipids and carbohydrates), microbiological quality, the sensory acceptance and preference of the product. Two sweet formulations were made, one standard (control) and F1 (light, with the addition of sweetener and pectin). The sweet milk samples were analyzed for chemical composition, microbiological quality (thermotolerant coliforms and Salmonella spp) and sensory characteristics using affective hedonic scale test and paired preference. A formulation with a reduced carbohydrate content was obtained, which can be characterized as light for this nutrient. The formulations developed were in accordance with the microbiological standards established by current legislation. It can be observed that both the standard and the light sample of goat milk sweet light presented a good overall acceptance and purchase intention and did not show significant difference (t = 0.95; p = 0.6220) between them. Given this, the product developed presented a good acceptance and viability for commercialization, with good microbiological quality, besides presenting a reduction in the carbohydrate content, becoming an option for the individuals who need food for special purposes or for those seeking a healthier diet.

Elaboração de doce leite de cabra light