Dulce De Leche
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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2. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Abstract The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physicochemically characterize the whole milks and the “dulce de leche” (DL) made from cow’s (CM) an
Food Sci. Technol. Publicado em: 2020-12
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3. Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
Abstract Dulce de leche is an evaporated dairy product that can be manufactured in different types of pots or pans. The manufacturing endpoint for dulce de leche can be determined by measuring the soluble solids content. We investigated the evaporation rates and the evaporative capacity of atmospheric pressure evaporators (pans) during the manufacture of dul
Food Sci. Technol. Publicado em: 10/12/2018
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4. Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk
Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of
Food Sci. Technol. Publicado em: 22/03/2018
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5. Preparation of dulce de leche with coffee and cheese whey / ElaboraÃÃo de doce de leite com cafà e soro de queijo
O soro de queijo à um subproduto da fabricaÃÃo de queijos, rico em proteÃnas de elevado valor biolÃgico, lactose e sais minerais Quando concentrado, implica na obtenÃÃo de vÃrios ingredientes proteicos de alta funcionalidade e valor nutricional, podendo, entÃo, ser utilizado em vÃrias formulaÃÃes alimentÃcias, como no caso de produtos lÃcteos.
Publicado em: 2009
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6. Uso de soro de queijo e amido de milho modificado na qualidade do doce de leite pastoso. / Use of whey and modified corn starch of the dulce de leche quality.
This work had for objective to evaluate the effect of the different proportions of whey and different concentrations of modified corn starch in a yield production, lactose crystals formation, color, water activity, texture profile (TPA), microbiological quality and dulce de leche acceptibility. The starch concentrations studied were zero, 0,25, 0,5 e 0,75% i
Publicado em: 2005