Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation

• Main Author: Cichoski,Alexandre José
• Publication Date: 2011
• Other Authors: Cansian,Ana Paula, Di Luccio,Marco
• Format: Article
• Language: eng
• Source: Ciência Rural
• Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029
• topic: dulce de leche; starter culture; dairy products; Staphylococcus xylosus

In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product.