Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

Detalhes bibliográficos
Autor(a) principal: FERREIRA,Morgana Balbueno
Data de Publicação: 2021
Outros Autores: NESPOLO,Cássia Regina, CENTENARO,Graciela Salete, MESSA,Sabrina Pereira, FARIAS,Ana Carolina da Rosa, STEFANI,Lenita Moura
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=S0101-20612021000500065
Resumo: Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep’s milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep’s milk and its derivatives.
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spelling Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk creamsheep dairy productsshelf lifephysicochemical and microbiological evaluationAbstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep’s milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep’s milk and its derivatives.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500065Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11120info:eu-repo/semantics/openAccessFERREIRA,Morgana BalbuenoNESPOLO,Cássia ReginaCENTENARO,Graciela SaleteMESSA,Sabrina PereiraFARIAS,Ana Carolina da RosaSTEFANI,Lenita Mouraeng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500065Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
title Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
spellingShingle Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
FERREIRA,Morgana Balbueno
sheep dairy products
shelf life
physicochemical and microbiological evaluation
title_short Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
title_full Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
title_fullStr Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
title_full_unstemmed Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
title_sort Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
author FERREIRA,Morgana Balbueno
author_facet FERREIRA,Morgana Balbueno
NESPOLO,Cássia Regina
CENTENARO,Graciela Salete
MESSA,Sabrina Pereira
FARIAS,Ana Carolina da Rosa
STEFANI,Lenita Moura
author_role author
author2 NESPOLO,Cássia Regina
CENTENARO,Graciela Salete
MESSA,Sabrina Pereira
FARIAS,Ana Carolina da Rosa
STEFANI,Lenita Moura
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv FERREIRA,Morgana Balbueno
NESPOLO,Cássia Regina
CENTENARO,Graciela Salete
MESSA,Sabrina Pereira
FARIAS,Ana Carolina da Rosa
STEFANI,Lenita Moura
dc.subject.por.fl_str_mv sheep dairy products
shelf life
physicochemical and microbiological evaluation
topic sheep dairy products
shelf life
physicochemical and microbiological evaluation
description Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep’s milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep’s milk and its derivatives.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-01
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=S0101-20612021000500065
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500065
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.11120
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.41 suppl.1 2021
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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