Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions

Detalhes bibliográficos
Autor(a) principal: LIMA,Pâmela Cristina
Data de Publicação: 2020
Outros Autores: MARCO,Ivan de, STEIN,Vanessa, PAGOTTO,Claudia Kraus, RIGO,Elisandra, CAVALHEIRO,Darlene, SCHOGOR,Ana Luiza Bachmann
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400832
Resumo: 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) 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.
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spelling Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportionsashfatlactoseproteinstotal solidsAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400832Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.16819info:eu-repo/semantics/openAccessLIMA,Pâmela CristinaMARCO,Ivan deSTEIN,VanessaPAGOTTO,Claudia KrausRIGO,ElisandraCAVALHEIRO,DarleneSCHOGOR,Ana Luiza Bachmanneng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400832Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
title Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
spellingShingle Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
LIMA,Pâmela Cristina
ash
fat
lactose
proteins
total solids
title_short Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
title_full Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
title_fullStr Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
title_full_unstemmed Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
title_sort Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
author LIMA,Pâmela Cristina
author_facet LIMA,Pâmela Cristina
MARCO,Ivan de
STEIN,Vanessa
PAGOTTO,Claudia Kraus
RIGO,Elisandra
CAVALHEIRO,Darlene
SCHOGOR,Ana Luiza Bachmann
author_role author
author2 MARCO,Ivan de
STEIN,Vanessa
PAGOTTO,Claudia Kraus
RIGO,Elisandra
CAVALHEIRO,Darlene
SCHOGOR,Ana Luiza Bachmann
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv LIMA,Pâmela Cristina
MARCO,Ivan de
STEIN,Vanessa
PAGOTTO,Claudia Kraus
RIGO,Elisandra
CAVALHEIRO,Darlene
SCHOGOR,Ana Luiza Bachmann
dc.subject.por.fl_str_mv ash
fat
lactose
proteins
total solids
topic ash
fat
lactose
proteins
total solids
description 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) 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400832
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400832
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.16819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.4 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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