Aspectos de qualidade e avaliação de vida de prateleira do doce de leite industrial armazenado em temperatura ambiente de 25°C

Abstract

The dulce de leche is a product that contains characteristics that attract the Brazilian consumer. In Brazil, the production of dulce de leche is made on a homemade and industrial scale, and can be used as an input for the manufacture of different products. Because it contains milk in its composition, dulce de leche can deteriorate easily, losing its quality and decreasing its shelf life, taking into account its composition, storage conditions, and also the packaging used. Thus, in this work, microbiological and physical-chemical aspects were evaluated in different periods, 30 and 60 days, in which the dulce de leche was stored at room temperature 25°C, so that in these periods there was no growth of microorganisms and the physical-chemical aspects, soluble solids, acidity and hydrogen potential were within the consumption standard according to the literature.