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Sensory and Objective Measurement of Sandiness in Dulce de Leche, a Typical Argentine Dairy Product

  • Published:1990-03 Issue:3 Volume:73 Page:604-611
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Hough Guillermo,Martinez Edgardo,Contarini Adriana

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Seed-lactose for the manufacture of condensed milk;Buyze;Neth. Milk Dairy J.,1952

2. Dulce de leche a partir de leche hidrolisada-ensayo previo;Castelao;Heladeria-confiteria Latinoam.,1978

3. Los sentidos, bases de la percepcion;Guirao,1980

4. Application of β-galactosidase preparations in production of condensed milk;Giec;Acta Aliment. Pol.,1985

5. Doce de leite-durabilidade e cristalizacao;Hosken;Rev. Inst. Candido Tostes,1969

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1. Sweetened concentrated milk: An overview;Sweetened Concentrated Milk Products;2024

2. Introduction to the Measurement of Sensory and Instrumental Food Texture;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

3. The effect of induced crystallization of lactose on dulce de leche properties;European Food Research and Technology;2022-08-27

4. Estudo da temperatura de fusão e solubilidade dos cristais de lactose em leite condensado utilizando microscopia óptica e espectroscopia Raman;Revista do Instituto de Laticínios Cândido Tostes;2021-09-20

5. Invited review: Crystals in cheese: More than a curiosity;Journal of Dairy Science;2021-02
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