Effect of whey during the concentration of “dulce de leche”

Abstract

The aim of this study was determine the effect of whey addition to the "dulce de leche" production by checking the variation of soluble solids during evaporation and determine the influence on the yield. In this work were prepared formulations of "dulce de leche", with substitution of whey on three different levels (0%, 25% and 50%), with two replicates each. We evaluated the concentration of soluble solids during processing and the final yield. According to the conditions established in the experiment the whey addition leads to a reduction on the process time, as evidenced by the greater variation on the rate of soluble solids over time. In the other hand reduced the final yield as compared to treatment without whey.