Results 31 to 40 of about 964 (195)

Control of Lactose Crystallization in “Dulce de Leche” by Kluyveromyces lactis Fermentation

Journal of Dairy Science, 1984
Abstract Kluyveromyces lactis was an inoculum in milk to hydrolyze lactose. Five mixtures of lactose-hydrolyzed: normal milk were prepared (0:1, 1:2, 1:1.5, 1:1, and 1.5:1) for comparisons of lactose crystallization in "dulce de leche". "Dulce de leche" was produced, stored at room temperature, and tested by sensory evaluation for lactose ...
José Geraldo Sabioni, Daison Olzany Silva, Adão José Rezende Pinheiro, Arnaldo Chaer Borges, José Benício Paes Chaves   +4 more
openaire   +2 more sources

Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource‐intensive alternatives to address these challenges.
da Silva IBG, Magnani M, Esmerino EA, Filho ERT, Cruz AG, Pimentel TC.   +5 more
europepmc   +2 more sources

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. [PDF]

Food Sci Nutr, 2021
Blurb for etocSweetened condensed milk (SCM) is a dairy product obtained by evaporating some water from skim milk or whole milk with adding sugar. In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the ...
Jouki M, Jafari S, Jouki A, Khazaei N.
europepmc   +2 more sources

Havanna : plan de marketing "dulce de leche granizado" [PDF]

, 2013
El dulce de leche es un producto ya existente dentro del mix de productos Havanna. Pertenece a la unidad de productos tradicionales. Esta unidad tiene a su cargo además, todos los productos históricos de Havanna. Los Alfajores, Havannets, Galletitas de Limón, Torta Alfajor y la línea de Chocolates.
Cruz, Nicolás
openaire   +2 more sources

Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance

Revista do Instituto de Latícinios Cândido Tostes, 2020
Whey is allowed as an ingredient for dulce de leche production since the final composition of the product fits the standards of Legislation. In this study, mixtures of milk, whey, sugar, and starch were applied to produce dulce de leche. According to the
Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, Isis Rodrigues Toledo Renhe, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone   +5 more
doaj   +1 more source

Sensory and physicochemical evaluation of pasty dulce de leche containing different concentrations of whey

Revista do Instituto de Latícinios Cândido Tostes, 2020
Cheese production generates whey as a byproduct, but most of dairy companies discard it without the correct treatment for this residue, creating a large environmental impact. Dulce de leche is a dairy dessert of great importance for the Brazilian economy
Maria Eduarda Vilela, Juliana Martins Braz, Mirelle Maira Mariano, Nathalie Goes Bullhões, Douglas Castro dos Santos, Mariana Borges de Lima Dutra   +5 more
doaj   +1 more source

Servicios ecosistémicos del suelo en la producción de leche en Chitagá, Norte de Santander, Colombia

Informador Técnico, 2023
Los suelos son parte importante en la producción de los sistemas agropecuarios. Sus características físicas, químicas y biológicas prestan servicios ecosistémicos para el funcionamiento del ciclo del agua y los nutrientes que no son reconocidos como ...
Ana Delfina Tovar-Quiroz
doaj   +1 more source

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF “DULCE DE LECHE”

Journal of Texture Studies, 2011
ABSTRACTPhysicochemical and rheological characterization of “dulce de leche,” a milk‐based sauce especially popular in South America, was carried out on different types of commercial products (traditional, confectionery, reduced calories or reduced fat).
Ranalli, Natalia, Andrés, S. C., Califano, Alicia Noemi   +2 more
openaire   +2 more sources

Evaluación de la vida útil de productos horneados con dulce de leche

, 2023
El consumo de galletas ha ido evolucionando a través del tiempo aumentando la exigencia de quien las consume, buscando nuevos sabores y rellenos más indulgentes.
González Negrete, Sabrina
core   +1 more source

Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies

Brazilian Journal of Food Technology, 2020
For the development of gelatinized dairy products that include emulsified pecan oil as an unsaturated fatty acid source the incorporation of hydrocolloids becomes necessary and their properties must be carefully selected.
Natalia Ranalli, Luz Adornato, Alicia Noemí Califano, Silvina Cecilia Andrés   +3 more
doaj   +1 more source