Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep’s milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep’s milk and its derivatives.

摘要 本研究旨在开发以绵羊乳为原料、分别添加与不添加绵羊乳稀奶油的创新型奶焦糖酱（dulce de leche）配方，并评估此类产品的货架期。研究对经巴氏杀菌的绵羊乳、稀奶油，以及奶焦糖酱在生产后即刻及存储各阶段开展了理化与微生物学检测评估。向绵羊乳制备的奶焦糖酱中添加稀奶油，并未改变不同配方间的理化与微生物学参数。该产品色泽较深，其蛋白质、脂肪、总固形物含量及微生物计数（含所有检测批次中的耐热大肠菌群、金黄色葡萄球菌、沙门氏菌属，以及存储至150天时的总需氧嗜温菌数）均达到合格标准。本研究开发的绵羊乳基创新型奶焦糖酱配方，区别于巴西市场现有同类产品，但巴西尚需针对绵羊乳及其衍生产品的特有属性与质量参数制定专门的监管法规。