Efecto de la proporción de leche bovina y caprina sobre las características físicas y sensoriales del dulce de leche.

Chacón–Villalobos, Alejandro; Pineda-Castro, María Lourdes; Méndez-Rojas, Sandra Gabriela

doi:10.15517/am.v24i1.9792

Cited by 13 publications

(22 citation statements)

References 15 publications

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“…"Dulce de leche" production followed a modified version of the methodology described by Chacón Villalobos et al (2013). The proportions of CM:SM used to obtain the product were 100:0, 75:25, 50:50, 25:75, and 0:100.…”

Section: "Dulce De Leche" Productionmentioning

confidence: 99%

“…"Dulce de leche" is still mostly made from cow's milk, while sheep's milk (which is commonly present in the production of cheeses) is rarely, if ever, used as a raw material (Chacón Villalobos et al, 2013). Furthermore, sheep's milk is significantly more expensive, and therefore less attractive from the standpoint of adding value to industrial products.…”

Section: Introductionmentioning

confidence: 99%

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Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions

et al. 2020

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Section: "Dulce De Leche" Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions

et al. 2020

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“…Silva et al (2015) evaluated several formulations of sweetened milk in paste form with the addition of starch (68.0 ± 2 °Brix) and found that the mean values of hardness (maximum of 473.7 g) were lower than those found in the present study. The difference in the texture kinetics of sweet pasty milk and milk in tablets may be related to the higher concentration of SS (86 to 88 °Brix) of the sweet in solid form, as the SS parameter directly influences the texture of this product (Chacón- Villalobos et al 2013). In addition, when this candy is manufactured, the controlling or crystallisation stage that modifies its texture induces the formation of lactose and sucrose crystals (Perrone et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Influence of different packaging on the storage of milk candy in tablets

et al. 2021

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The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.

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“…It is widely consumed in many countries such as the United States of America (USA), Bolivia, Paraguay, Costa Rica, the United Kingdom, Chile, Uruguay and the Netherlands. It is also known by names such as ‘dulce de leche’, ‘arequipe’ and ‘caramel jam’ (Oliveira et al ., 2009; Ranalli et al ., 2012; Chacon‐Villalobus et al ., 2013; Gaze et al ., 2015; Zarpelon et al ., 2016). Its production is based on removing water from milk by applying heat and adding sugar, that is, glucose or sucrose (Garitta et al ., 2004).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

Sulejmani

Boran

Coşkun

et al. 2021

Int J of Food Sci Tech

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Summary Rheological properties of sixteen milk jam treatments produced from commercial full‐fat (3 g/100 g) and skimmed (0.15 g/100 g) cow milk by the addition of sucrose, sodium bicarbonate and CaCl2 were examined. pH, titratable acidity, total solids and ash contents in the milk jam samples ranged from 6.2 to 6.8, 1.3 to 3.3 g/100 g, 56.7 to 70.5 g/100 g and 1.7 to 3 g/100 g, respectively, with a significant variability (P < 0.05). The flow behaviour and consistency indices ranged from 0.7 to 0.9 and 2.7 to 208 Pa.sn, respectively. Rheological measurements showed that the maximal G' × 102 value showed considerable variation (5–932 Pa). As sucrose content increased, pH and total solid content increased, whereas ash content and the L value decreased. Also, a negative correlation between pH and L* (lightness) was found (P < 0.05). Dynamic rheology showed that the jam from skimmed milk with full sucrose and without sodium bicarbonate exhibited more solid‐like behaviour than the ones prepared with full sucrose and with sodium bicarbonate. In conclusion, the increase in milk fat caused a decrease in resistance of the mixture subjected to the deformation, which is very important for production of quality milk jam.

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Efecto de la proporción de leche bovina y caprina sobre las características físicas y sensoriales del dulce de leche.

Cited by 13 publications

References 15 publications

Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions

Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions

Influence of different packaging on the storage of milk candy in tablets

Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

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