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Journal of Dairy Science Vol. 73 No. 3 612-616
© 1990 by American Dairy Science Association ®
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Sandiness Prevention in Dulce de Leche by Seeding with Lactose Microcrystals

Edgardo Martinez 1, Guillermo Hough 1, and Adriana Contarini 1

1 Instituto Superior Experimental de Tecnologia Alimentaria, H. Irigoyen 931, 6500 Nueve de Julio, Buenos Aires, Argentina

Sandiness in Dulce de Leche is caused by a high concentration of lactose. In sweetened condensed milk, this defect is prevented by seeding with lactose microcrystals. Seeding has not been used in Dulce de Leche due to its high viscosity and due to contamination problems at the recommended seeding temperature (30°C). Preliminary experiments demonstrated that seeding at 40°C with a seeding material concentration of 6 g/100 kg of Dulce de Leche effectively eliminated sandiness for as long as 6 mo. The high sucrose concentration (Ca. 44%) of Dulce de Leche reduced lactose solubility. Experiments demonstrated that a maximum seeding temperature of 54°C was possible using a seed concentration of 30 g/100 kg of Dulce de Leche and agitating at the seeding temperature for 15 min. This was valid for all formulations used in current industrial practice.

Key Words: Dulce de Leche • sandiness • lactose microcrystals

Submitted on December 1, 1988
Accepted on August 15, 1989






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Copyright © 1990 by the American Dairy Science Association ®.