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Control of Lactose Crystallization in "Dulce de Leche" by Kluyveromyces lactis Fermentation

Departamento de Biologia Geral, Universidade Federal de Viosa, 36570 Viosa MG Brazil

ABSTRACT

Kluyveromyces lactis was an inoculum in milk to hydrolyze lactose. Five mixtures of lactose-hydrolyzed: normal milk were prepared (0:1, 1:2, 1:1.5, 1:1, and 1.5:1) for comparisons of lactose crystallization in "dulce de leche". "Dulce de leche" was produced, stored at room temperature, and tested by sensory evaluation for lactose crystallization and preference immediately and after 30, 60, 90, and 120 days storage. Statistical analysis of sensory evaluation showed no significant differences among treatments. There was no crystallization in any treatment after 120 days storage, except for the "dulce" produced with the standard (0:1, control) milk.

¹ Departamento de Nutriao, Universidade Federal de Ouro Preto, 35400, Ouro Preto, MG, Brazil.

² Departamento de Tecnologia Alimentos, Universidade Federal de Viosa, 36570, Viosa, MG Brazil.