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Journal of Dairy Science Vol. 68 No. 3 521-525
© 1985 by American Dairy Science Association ®
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Total Solids and Density Measurements of Dulce de Leche, a Typical Argentine Dairy Product

Osvaldo Moro and Guillermo Hough

Institute Superior Experimental de Tecnologfa Alimentaria (ISETA), H. Yrigoyen 9316500 Nueve de Julio Provincia Buenos Aires, Argentina

ABSTRACT

"Dulce de Leche" (caramel jam) is a typical Argentine dairy product prepared from milk that is concentrated by evaporation with added sucrose and glucose. The aim of this work was to develop suitable standards for measuring density and total solids of the product and also to evaluate the relationship between these characteristics. For measuring total solids by oven drying, the International Dairy Federation standard for sweetened condensed milk was adequate by changing drying conditions from 102 to 70°C under vacuum. The relationship between solids by oven drying and refractometric solids at 20°C was studied. These two methods are equivalent for this product. A simple linear regression can correct refractometric measurements of solids at temperatures other than 20°C. This was useful for industrial control where refractometric solids are rarely measured at standard temperature. For rapid density calculations of Dulce de Leche, a non-linear model expressed density as a function of refractometric solids and initial formulation of the product.




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Copyright © 1985 by the American Dairy Science Association ®.