Dulce de Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America

Chapter
Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 10)

Abstract

Dulce de leche, a type of milk caramel, is a dairy dessert widely popular in Argentina and other Latin American countries, essentially made by heat concentration of whole milk with sucrose. Different variations in manufacturing process and uses are discussed in this chapter, along with consumer aspects, including the quality requirements in Argentina for certification as a specialty product.

Keywords

Dairy dessert Evaporation Quality certification Sucrose 

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.Departamento de Química Industrial y Aplicada, Facultad de Ciencias ExactasFísicas y Naturales Universidad Nacional de CórdobaCórdobaArgentina
  2. 2.Departamento de Química Industrial y Aplicada, Facultad de Ciencias ExactasInstituto de Ciencia y Tecnología de los Alimentos, Físicas y Naturales Universidad Nacional de CórdobaCórdobaArgentina

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