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 dulce de leche. During manufacturing, four different formulations were subjected to soluble solids content determination by refractometry. In addition, the mass balance was used to determine the yield and evaporation rate. A low coefficient of...