ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
capítulos de libros
Título:
DULCE DE LECHE:Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America
Autor/es:
MARÍA CECILIA PENCI; MARÍA A. MARÍN
Libro:
Traditional Foods General and Consumer Aspects
Editorial:
SPRINGER
Referencias:
Año: 2016; p. 123 - 136
Resumen:
Dulce de leche, also called milk caramel, is a soft cream dairy-based confectionery product of a nice brown color, similar in many ways to sweetened condensed milk. Widely consumed in Argentina and in other Latin American countries for more than a century, dulce de leche is now also appreciated in other countries for household and industrial uses (Malec et al., 2005). Traditionally, it is made by a heat concentration of whole milk with sucrose, until a thick, creamy product with 70% (w/w) total solids is obtained. Dulce de leche can be eaten alone or spread on bread or toast (Figure 1); it can be used as filling for crepes, cookies, cakes, and alfajores (product consisting of two or more cookies, crackers or baked dough, separated by fillings such as jams, jellies, or other sweets, having a bath or outer covering, (Código Alimentario Argentino, Argentine Food Code, 2010, Article 132) (Figure 2), or as topping for ice cream and fruits. It can also be used for industrial purposes to produce candies, ice-cream and chocolate, among others.