Abstract

COHENE, M; SANDOVAL, A; DINATALE, F  and  SARUBBI, A. COMPARATIVE STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC COMPOSITION OF HANDMADE DULCE DE LECHE USING MILK AND SWEET RENNET WHEY IN A RATIO OF 70/30, WITH AND WITHOUT HYDROLYZATE OF THE MIXTURE. Compend. cienc. vet [online]. 2016, vol.6, n.1, pp.17-23. ISSN 2226-1761.  https://doi.org/10.18004/compend.cienc.vet.2016.06.01.17-23.

ABSTRACT. For the research was developed milk caramel based in 3 different treatments. In the first one was used 100% milk (T1), in the second one used 70% milk/30% serum (T2) and in the third one was used 70% milk/30% serum + enzyme lactase (T3). Studied variables were: percentage of fat; protein; humidity; ash and performance. Besides this variables, sensory test was assessed: color, aroma, flavor and texture of the final product of each treatment. The results showed that addition of 30% of serum of cheese to the mix dairy, with and without hydrolysate of it, had influence on some of the characteristics of the final product. In the variable fat (p < 0.05), the percentages on average were: T1 with 5.58%; T2 with 4.57% and T3 with 3.79%. In the variable protein (p < 0.05) the percentages in averages were: 6.25% for T1; 5.60% and 5.36% for T2 and T3, respectively. In the variable performance (p < 0.05), the percentages on average were: with the highest performance, T1 with 47.20%; T2 with 42.52% and T3 with 40.94%. The percentages of ash and moisture in the final product were not affected (p > 0.05). In the sensory test, all treatments obtained good grades and acceptance on the part of the panel of tasters.

Keywords : physico-chemical; organoleptic; milk caramel; serum of cheese.

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