What is it about?
This Research Paper addresses the hypothesis that the type of dulce de leche formula affects formation of 5-hydroxymethylfurfural (HMF) during production and storage.
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Why is it important?
Milk and sweetened condensed milk are products in which the Maillard reaction (MR) defines important characteristics such as colour and taste. There are few studies on the effects of pH, time, concentration, and sugar type on the formation of HMF or other MR markers in DL.
Perspectives
These results inform DL research and production by the dairy industries and the scientific community, and highlight the importance of control in manufacturing.
italo perrone
Universidade Federal de Juiz de Fora
Read the Original
This page is a summary of: Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche, Journal of Dairy Research, July 2018, Cambridge University Press,
DOI: 10.1017/s0022029918000353.
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