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Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
Author(s) -
FERRAMONDO ALBERTO,
CHIRIFE JORGE,
PARADA JOSÉ L.,
VIGO SUSANA
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13220.x
Subject(s) - potassium sorbate , sorbic acid , food science , chemistry , sugar , water activity , sucrose , yeast , potassium , biochemistry , water content , organic chemistry , geotechnical engineering , engineering
“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (a w ) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.85 and pH between 5.6 and 6.3. The effects of practicable modification in a w pH, storage temperature and addition of potassium sorbate on the growth of an osmotolerant yeast was studied. The best way of inhibiting the growth of the test microorganism at room temperature (25°C) was the addition of sorbate (500 ppm as sorbic acid) together with a pH adjustment to 5.5.