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3. Implementation
The duration of the process, which varies between 40 minutes and 4 hours, depends on the equipment and the amount of heat that is transmitted to the product to obtain the desired dry matter content in relation to the optimum viscosity and color level. The end of the evaporation/cooking process is assessed by measuring the Brix degree, using refractometry.
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Step 1 – Pasteurization of milk
Raw milk is heat-treated to destroy pathogenic flora and significantly reduce total flora. This operation is carried out continuously in a plate heat exchanger, at a temperature range of 72/74°C, for 15 to 20 seconds.
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Step 2 – Refrigeration and storage
Pending treatment, pasteurized milk is kept at a temperature ≤ 4°C to limit microbial proliferation....
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Characteristics and properties of the final product
Bibliography
Bibliography
Regulations
Diario Oficial nº 27.836, 15 (octubre de 2009). Ministerio de Salud Publica Decreto 466/009, Resolución nº 137/96 del Grupo Mercado Común del MERCOSUR, por la que se aprobó el Reglamento Técnico MERCOSUR de Identidad y Calidad de Dulce de Leche.
Codex Alimentarius STAN: 252 – Standard for a blend of skimmed milk and vegetable fat powder
NTE INEN 700:2011 – Manjar o dulce de...
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