Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.8...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v49_n3_p821_FERRAMONDO |
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todo:paper_00221147_v49_n3_p821_FERRAMONDO2023-10-03T14:26:50Z Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product FERRAMONDO, A. CHIRIFE, J. PARADA, J.L. VIGO, S. “Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.85 and pH between 5.6 and 6.3. The effects of practicable modification in aw pH, storage temperature and addition of potassium sorbate on the growth of an osmotolerant yeast was studied. The best way of inhibiting the growth of the test microorganism at room temperature (25°C) was the addition of sorbate (500 ppm as sorbic acid) together with a pH adjustment to 5.5. Copyright © 1984, Wiley Blackwell. All rights reserved JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v49_n3_p821_FERRAMONDO |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.85 and pH between 5.6 and 6.3. The effects of practicable modification in aw pH, storage temperature and addition of potassium sorbate on the growth of an osmotolerant yeast was studied. The best way of inhibiting the growth of the test microorganism at room temperature (25°C) was the addition of sorbate (500 ppm as sorbic acid) together with a pH adjustment to 5.5. Copyright © 1984, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
FERRAMONDO, A. CHIRIFE, J. PARADA, J.L. VIGO, S. |
| spellingShingle |
FERRAMONDO, A. CHIRIFE, J. PARADA, J.L. VIGO, S. Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product |
| author_facet |
FERRAMONDO, A. CHIRIFE, J. PARADA, J.L. VIGO, S. |
| author_sort |
FERRAMONDO, A. |
| title |
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product |
| title_short |
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product |
| title_full |
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product |
| title_fullStr |
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product |
| title_full_unstemmed |
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product |
| title_sort |
chemical and microbiological studies on “duke de leche” a typical argentine confectionery product |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v49_n3_p821_FERRAMONDO |
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