Dulce de Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2016-03-10

AUTHORS

María Cecilia Penci , María Andrea Marín

ABSTRACT

Dulce de leche, a type of milk caramel, is a dairy dessert widely popular in Argentina and other Latin American countries, essentially made by heat concentration of whole milk with sucrose. Different variations in manufacturing process and uses are discussed in this chapter, along with consumer aspects, including the quality requirements in Argentina for certification as a specialty product. More... »

PAGES

123-136

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4899-7648-2_9

DOI

http://dx.doi.org/10.1007/978-1-4899-7648-2_9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1020303043


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