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

Lima, Pâmela Cristina; Marco, Ivan De; Stein, Vanessa Cristina; Pagotto, Claudia Kraus; Rigo, Elisandra; Cavalheiro, Darlene; Schogor, Ana Luiza Bachmann

doi:10.1590/fst.16819

Cited by 3 publications

(4 citation statements)

References 23 publications

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“…But the 100:0 was the even to 75:25 and 50:50 (p<0.05). Similar behavior was observed for milk mixtures BM:SM (100:0) pH 6,77 and 6,41 (0:100) (Lima et al, 2020).…”

Section: Physicochemical Analyses Of Milksupporting

confidence: 81%

“…Lactose also varies throughout the lactation stage for all ruminants, presenting lower levels at the beginning and end of lactation (Park et al, 2007). Lactose showed no significant difference (P < 0.05) between the seasons of the year ~ 5 % (Malta et al, 2021) and similar tendency was observed for milk mixtures BM:SM (100:0) 3,74 and 4,26 (0:100) (Lima et al, 2020). The values found in this study were close to those obtained by Nguyen et al (2013) to lactose content, 4.40%, similar to 0:100 (BM:SM).…”

Section: Physicochemical Analyses Of Milkmentioning

confidence: 57%

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Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Trentin

Becker

Hanauer

et al. 2022

RSD

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Yogurt is one of the most popular fermented dairy products and an excellent medium for new ingredients/food source. This study sought to evaluate and characterize bovine milk (BM) and sheep milk (SM) and yogurt made from bovine (BM) and sheep (SM) milk, and BM:SM mixture with the respective 100:0 fractions: 75:25, 50:50, 25:75 and 0:100, and evaluate their influence on physicochemical parameters, antioxidant, protein profile, microstructure and color analysis for yogurts. Yogurts with higher levels of acidity, protein, fat, total solids, ash and calcium were the ones made from SM.. Regarding the color attributes, all yogurts showed yellow-green characteristics after 21 days of storage by evaluating parameters a* and b*, with a predominance of bovine milk. The antioxidant profile showed a higher concentration at 100:0 and 0:100, but bovine milk has a higher DPPH (2,2-diphenyl-1-picrylhydrazyl) value, while yogurts maintained constant DPPH values during storage, being higher at 0:100. Scanning electron microscopy (SEM) showed that BM (100:0) has a more compact structure, possibly due to the larger size of the fat particles and the lower protein concentration compared to SM (0:100). Sheep milk presented better nutritional value, showing its potential in the manufacture of products.

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“…But the 100:0 was the even to 75:25 and 50:50 (p<0.05). Similar behavior was observed for milk mixtures BM:SM (100:0) pH 6,77 and 6,41 (0:100) (Lima et al, 2020).…”

Section: Physicochemical Analyses Of Milksupporting

confidence: 81%

Section: Physicochemical Analyses Of Milkmentioning

confidence: 57%

Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Trentin

Becker

Hanauer

et al. 2022

RSD

View full text Add to dashboard Cite

show abstract

“…These authors stated that the addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations, which had a dark colour, and the sheep dulce de leche was stable for up to 150 days of storage for most of the evaluated parameters, except for mould and yeast, over the evaluated period. Lima et al (2020) obtained and characterised dulce de leche prepared with sheep's and cows' milk in different proportions and noted that the combination of sheep's milk and cows' milk is a technical and nutritionally viable alternative, as it considerably increases the yield of the product. However, the sensorial properties and the cost-effectiveness of this product should be considered.…”

Section: Innovations In Dulce De Leche Productionmentioning

confidence: 99%

“…Lima et al . (2020) obtained and characterised dulce de leche prepared with sheep’s and cows’ milk in different proportions and noted that the combination of sheep’s milk and cows’ milk is a technical and nutritionally viable alternative, as it considerably increases the yield of the product. However, the sensorial properties and the cost‐effectiveness of this product should be considered.…”

Section: Innovations In Dulce De Leche Productionmentioning

confidence: 99%

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Vargas¹,

Prestes

Miotto³

et al. 2021

Int J of Dairy Tech

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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.

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Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

Celestino,

Sad,

Silva

et al. 2024

Eur Food Res Technol

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

Cited by 3 publications

References 23 publications

Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

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