Lactose in Dulce de Leche

HYNES E.R.; PEROTTI M. C.

Advaced Dairy Chemistry

Springer Nature

Año: 2022; p. 47 - 56

Dulce de leche (DL) is part of the gastronomic and cultural heritage of the Río de la Plata region, in South America. DL is a sweet and creamy, and viscous dairy product consumed as a dessert, jam or ingredient for confectionery or ice-cream. It is prepared by concentrating a mixture of milk with sucrose, and with the addition of neutralizer, among other ingredients, under variable conditions of temperature and pressure. The characteristics of different types of DL, technologies of manufacture, the significance of lactose on texture, colour, flavor and acceptability related to non-enzymatic browning reactions, and nutritional value, are explored in this chapter.