Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g-1 to 4.7 logCFU.g-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g-1 to 5.7 log CFU.g-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product.

摘要：本研究对9个品牌的甜炼乳开展分析，成功鉴定出不同品牌样品在水分含量、水分活度（water activity, aw）、可溶性固形物、蛋白质百分比、乳糖晶体尺寸、黏度以及质地、特征风味与面粉质地的感官属性上存在统计学显著差异。本研究明确了产品组成与感官属性间的相关关联。80%的样品中酵母菌菌落数范围为<0.6 log CFU·g⁻¹至4.7 log CFU·g⁻¹，70%的样品中凝固酶阴性葡萄球菌菌落数范围为<3.1 log CFU·g⁻¹至5.7 log CFU·g⁻¹。上述研究结果表明，当前仍需加强监管与投入，以向市场提供安全且标准化的甜炼乳产品。