Pathogenic microorganism survival in dulce de leche

Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water

“…Evaporation is a process through which a liquid is brought to its boiling point by external heating, transforming the solvent into vapor that escapes from the surface of the liquid. Such thermal concentration is commonly used for liquid foods (i.e., milk, fruit juice, and sugar solutions) to manufacture products such as sweet condensed milk (Gänzle et al 2008), "dulce de leche" (Hentges et al 2010), beet or cane sugar, fruit juice (Tonelli et al 1990), and tomato sauce concentrates (Runyon et al 1991). Above all, it is an intermediate process in the production of milk, buttermilk and whey powders (Schuck 2002), infant formula (Zhu et al 2011), protein isolates (Onwulata et al 2006), etc.…”

Salmonella Typhimurium, Infantis, Derby, and Enteritidis survival in pasty dulce de leche

“…Salmonella remained viable for 30 days in pasty dulce de leche in a study conducted by Hentges et al (2010). Borges, Brandão and Pinheiro (1990), who inoculated Salmonella in raw milk prior to cheese-making and found that this enterobacteria can remain viable in this food for up to 45 days of maturation.…”

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

“…La leche sufre un proceso de concentración gracias a la acción del calor a presión normal o reducida, hasta que se alcance un determinado nivel en los sólidos solubles que es cercano a 66-68°Brix (Casals y De Hombre 1995, Paiva Soares et al 2010. El proceso descrito genera un producto con una actividad del agua (a w ) que oscila entre 0,801 y 0,851, con un pH entre 5,6 y 6,3 (Murillo 2008), y que muestra el desarrollo de un color, una textura y un sabor característico debido a reacciones de pardeamiento no enzimático y al tipo de leche utilizado (Hentges et al 2010).…”