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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

LIMA, Pâmela Cristina et al. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions. Food Sci. Technol [online]. In press. , pp.-.  Epub May 08, 2020. ISSN 1678-457X.  http://dx.doi.org/10.1590/fst.16819.

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) and sheep’s milk (SM), and CM:SM mixing rations of 100:0, 75:25, 50:50, 25:75 and 0:100. Milk’s physicochemical analyzes were pH, titratable acidity, density, moisture, total solids, proteins, lactose, fats, and ash. DL physicochemical analyzes were the same of the milk plus yield, color, and texture profile analysis. From inclusion of sheep’s milk, the DL presented higher values of total solids, ashes and protein, with lipids increased only from the proportion 50:50. Lactose decreased at the proportion 0:100, however, was similar to the 25:75 proportion. The moisture decreased as the inclusion of sheep’s milk on the product. Regarding color, the difference from the standard sample was verified with the inclusion of higher proportions of sheep milk. The combination of sheep’s milk and cow’s milk is a technically viable alternative, as it considerably increases the nutritional value and yield of the product.

Keywords : ash; fat; lactose; proteins; total solids.

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