Dulce de Leche

ZALAZAR C. A.; PEROTTI M.C.

ENCYCLOPEDIA OF DAIRY SCIENCE, 2ND EDITION

Academic Press

Año: 2010;

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-GB; mso-fareast-language:ES-TRAD;} @page Section1 {size:595.3pt 841.9pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> This article covers the general characteristics, the different types and the technologies of production of a typical Latin American product: the dulce de leche (DL). Chemical changes during manufacture are responsible for flavour and texture and for the most common defects produced during storage, will be discussed.