Evaluation of the attributes of quality of market "doce de leite"

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

“…The b* values indicated that both formulations of dulce de leche showed higher wavelength reflection associated with the yellow color (Table 3). These positive results were also identified by other authors (Agibert, 2013;Chaves et al, 2018;Gaze et al, 2015;Ferreira et al, 2012;Silva et al, 2011Silva et al, , 2015. The total color difference (ΔE) between the formulations indicated values of 0.96 at initial time, 2.13 at 90 days, and 1.88 at 180 days of storage.…”

“…The L* values in the DOC and DWC were below 50 (Table 3), the midpoint of this scale, indicating a tendency of dark staining of the samples. In studies with dulce de leche, the brightness values were between 48 and 68 (Ferreira et al, 2012;Agibert, 2013;Silva et al, 2015;Gaze et al, 2015), higher than those found in the present work. In dulce de leche containing umbu pulp, the measurements ranged from 39.0 to 47.9 (Silva et al, 2011) and the values ranged between 41.8 and 43.3 for dulce de leche from goat milk and with chia flour (Chaves et al, 2018), close to the dulce de leche of the present study.…”

“…The fact that there were no significant variations between both formulations of dulce de leche elaborated in the present study regarding their color, demonstrates that the technology used in the production of both was similar and that the cream added to the dulce de leche (DWC) did not interfere in this parameter. The initial acidity of milk, the amount and timing of the addition of sodium bicarbonate, and the initial and final soluble solids content may be some of the triggering factors for differences in the coloration of dulce de leche (Ferreira et al, 2012), a fact not observed in the present study.…”

“…The Aw results of dulce de leche ranged from 0.71 to 0.82 (Figure 1A), with significantly (p < 0.05) higher values at times 0 and 90 days for both formulations. Studies with bovine dulce de leche showed Aw values between 0.85 and 0.91 for industrialized formulations and condensed sweetened milk (Ferreira et al, 2012;Renhe et al, 2017) and these variations may occur with dulce de leche, due to heating that can concentrate the ingredients and increase gradually the amount of insoluble solids (Francisquini et al, 2019). The titratable acidity in the products ranged from 0.41 to 0.71% of lactic acid in the DOC formulation and from 0.47 to 0.69% lactic acid in the DWC (Figure 1B).…”

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

“…Texture profile analysis (TPA) was performed using a texture analyzer (CT3 Texture Analyzer, Brookfield  ) with a 25.4 mm acrylic probe, 0.05 N trigger load, 2.00 mm/s test speed, where the following parameters were analyzed: hardness, elasticity, adhesiveness, cohesiveness and gumminess (Ferreira et al, 2012).…”