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Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS
Author(s) -
Vargas Maryella Osório,
Prestes Amanda Alves,
Miotto Marília,
Prudêncio Elane Schwinden
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12762
Subject(s) - product (mathematics) , production (economics) , quality (philosophy) , business , dairy industry , food science , microbiology and biotechnology , mathematics , biology , economics , microeconomics , philosophy , geometry , epistemology
This article provides information regarding dulce de leche , a dairy product obtained by heating milk and sugar under controlled conditions. Some denominations of this product, and the physicochemical and microbiological parameters defined by legislation are also presented. Dulce de leche has three main forms of production with fewer common varieties; their differences are reported and highlighted. Adjuvants used in the process are detailed as well, due to their importance in the process and their influence on the final product’s characteristics. Furthermore, innovations in dulce de leche production are also discussed.