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

Abstract

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.

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

“…Considering milk and its products contain great amounts of water, submitting them to the concentration process can improve milk's processing efficiency, facilitating dry matter obtainment. In addition, such a process can extend the product's shelflife, also granting advantages on packing, transportation, and storage, reducing expenses (Balde & Aider, 2016;Canella et al, 2020;de Liz et al, 2020;Fialho et al, 2018;Muñoz et al, 2018;Musina, 2018;Sánchez et al, 2010;Vargas et al, 2021).…”

Effects of Orange Essential Oil on Some Parameters of Dulce De Leche Prepared with Plant-Based Hazelnut Milk and Cow's Milk Combinations

“…Dulce de leche, as a dairy product, has signi cant nutritional value, and while it is not generally recognized outside of Latin America, certain European countries (Spain and France) have already begun marketing it (Zalazar & Perotti, 2011;Penci & Marn, 2016). This product is known by many names depending on where it is manufactured and traded, and its color, texture, and avor may vary (Chaves et al, 2018;Vargas et al, 2021;Sulejmani et al, 2022). The product has recently gained popularity in Turkey, where it is known as "milk jam" or "süt reçeli" in Turkish (Önür, 2018).…”

Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating

“…Basundi is a heat-desiccated dairy dessert with light caramel colour developed naturally during processing, possesses a nutty flavour and exhibits thick consistency with uniformly distributed soft flakes into the product matrix (Aneja et al 2002). It is in existence for centuries, particularly in the western region of India, and is like milk caramel and Dulce de leche, a popular confection of Latin American (Vargas et al 2021) nations. Basundi is manufactured by vigorous boiling of milk to achieve approximately two to three fold concentration.…”

“…It is in existence for centuries, particularly in the western region of India, and is like milk caramel and Dulce de leche , a popular confection of Latin American (Vargas et al . 2021) nations. Basundi is manufactured by vigorous boiling of milk to achieve approximately two to three fold concentration.…”