INVESTIGADORES
PEROTTI Maria Cristina
capítulos de libros
Título:
Dulce de Leche
Autor/es:
ZALAZAR C. A.; PEROTTI M.C.
Libro:
ENCYCLOPEDIA OF DAIRY SCIENCE, 2ND EDITION
Editorial:
Academic Press
Referencias:
Año: 2011; p. 874 - 881
Resumen:
Dulce de leche is widely consumed in Rio de la Plata countries such as Argentina and Uruguay and at a lower level in other Latin American countries. DL is consumed as a spread, as a dessert, and at breakfast. It is widely used in bakery and confectionery in the preparation of desserts and cakes as a substitute for the creams used in other countries. The manufacture of DL is performed at a high temperature over a long period of time, so the milk used for manufacture must be of good microbial quality. This chapter describes the types of DL, the regulatory state and the technological procedures for its obtention.
