<b>Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey

The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by large lactose crystals which are slowly formed...

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Bibliographic Details
Published in:	Acta Scientiarum: Technology
Main Authors:	Larissa de Oliveira Ferreira Rocha, Sandra Maria Pinto, Luiz Ronaldo de Abreu, Carlos José Pimenta
Format:	Article
Language:	Portuguese
Published:	Universidade Estadual de Maringá 2017-09-01
Subjects:	microbiological quality sensory quality crystallization.
Online Access:	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29396

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