Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
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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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 |
status_str |
publishedVersion |
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 |
_version_ |
1752126326781771776 |