Control of lactose crystallization in "Dulce de Leche" by Kluyveromyces lactis fermentation.

• Autor(a) principal: Sabioni, José Geraldo
• Data de Publicação: 1984
• Outros Autores: Silva, Daison Olzany, Pinheiro, Adão José Rezende, Borges, Arnaldo Chaer, Chaves, José Benício Paes
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFOP
• Texto Completo: http://www.repositorio.ufop.br/handle/123456789/4768; https://doi.org/10.3168/jds.S0022-0302(84)81494-0

Kluyveromyces lactis was an inoculums 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 crystallization and preference immediately and after 30, 60, 90, and 120 days storage. Statistical analysis of sensory evaluation showed no significant differences among treatments. There was no crystallization in any treatment after 120 days storage, except for the "dulce" produced with the standard (0:1, control) milk.