title: Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods.
abstract: The physicochemical profile of Dulce de Leche (DL) was determined by both routine analysis and others techniques (HPLC, GC-MS and ICP-OES). Seven Brazilian commercial brands were characterised for moisture content, protein, fat, ash, pH and titratable acidity, mineral content (sodium, potassium, calcium, and phosphorus), colour parameters and instrumental analysis (carbohydrates content and volatile compounds). Overall, extensive variability among all the parameters evaluated were observed, suggesting different operational procedures in the dairy factories along the DL processing. In this sense, an increase of intrinsic quality of DL is related closely the standardization of operational parameters using during the manufacture.
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: L V
authors.initials: LV
authors.lastname: Gaze
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: M P
authors.initials: MP
authors.lastname: Costa
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: M L G
authors.initials: ML
authors.lastname: Monteiro
authors.affiliation: LabCaseus (Analysis Lab Water and Food), Leopoldina, Minas Gerais CEP 36.700-000, Brazil.
authors.forename: J A A
authors.initials: JA
authors.lastname: Lavorato
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: C A
authors.initials: CA
authors.lastname: Conte Júnior
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171/175, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: R S L
authors.initials: RS
authors.lastname: Raices
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171/175, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil. Electronic address: mqfporto@gmail.com.
authors.forename: M Q
authors.initials: MQ
authors.lastname: Freitas
mesh_terms: D000818:Animals; D001938:Brazil; D002118:Calcium / Q000737:chemistry; D002241:Carbohydrates / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D003116:Color; D003611:Dairy Products; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000737:chemistry; D007843:Latin America; D008892:Milk / Q000737:chemistry*; D010758:Phosphorus / Q000737:chemistry; D011188:Potassium / Q000737:chemistry; D025341:Principal Component Analysis; D012964:Sodium / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D010758:Phosphorus; D012964:Sodium; D005947:Glucose; D007785:Lactose; D011188:Potassium; D002118:Calcium
keywords: Dulce de Leche; Physico-chemical analysis; Quality