Total Solids and Density Measurements of Dulce de Leche, a Typical Argentine Dairy Product
Osvaldo Moro, Guillermo Hough
Journal of Dairy Science
Abstract
Dulce de Leche" (caramel jam) is a typical Argentine dairy product prepared from milk that is concentrated by evaporation with added sucrose and glucose. The aim of this work was to develop suitable standards for measuring density and total solids of the product and also to evaluate the relationship between these characteristics. For measuring total solids by oven drying, the International Dairy Federation standard for sweetened condensed milk was adequate by changing drying conditions from 102 to 70C under vacuum. The relationship between solids by oven drying and refractometric solids at 20C was studied. These two methods are equivalent for this product. A simple linear regression can correct refractometric measurements of solids at temperatures other than 20C. This was useful for industrial control where refractometric solids are rarely measured at standard temperature. For rapid density calculations of Dulce de Leche, a nonlinear model expressed density as a function of refractometric solids and initial formulation of the product.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
oven drying measure total solids
“For measuring total solids by oven drying, the International Dairy Federation standard for sweetened condensed milk was adequate by changing drying conditions from 102 to 70C under vacuum.”
nonlinear model express density
“For rapid density calculations of Dulce de Leche, a nonlinear model expressed density as a function of refractometric solids and initial formulation of the product.”
refractometric solids measure solids
“The relationship between solids by oven drying and refractometric solids at 20C was studied. These two methods are equivalent for this product.”