TECNOLOGIA E PROCESSAMENTO DE DOCE DE LEITE PASTOSO

Abstract

The origin of dulce de leche is related to the conservation of milk by farm owners, as well as cheese. It is a typical product of Latin America, popular mainly in Brazil and the State of Minas is the main producing state of dulce de leche. The production of dulce de leche can be both artisanal and industrial, implying in the lack of standardization and uniformity of the product. Dulce de leche is obtained by heating milk with sugar, where it acquires color, consistency and characteristic flavor as a result of the non-enzymatic browning reactions. In view of the above, the present work aimed to produce pasty milk jam, in an artisanal way, to describe the step by step of the entire production process, from obtaining the raw materials to the completion of the product and the partial replacement of sucrose. by 20% of glucose contributed to the elaboration of the dulce de leche. From a visual aspect, the candy did not present a sandy texture, the presence of low humidity in dulce de leche promotes sandiness, which is an indication that the elaborated candy could have a higher content than the average found in industrialized pasty dulce de leche. Even though dulce de leche is a traditional delicacy in the country, it was possible to notice the scarcity of scientific works on the processing of dulce de leche, highlighting the importance of studies that deepen and investigate further the technological qualities.