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- Title
Süt Reçeli Üretim Yöntemleri ve Özellikleri.
- Authors
Tuna, Cansu; Arslan, Seher
- Abstract
Milk jam is a condensed dairy product. It has been consumed in some South American countries such as Argentina, Uruguay, Brazil and Mexico. Milk jam is known as "dulce de leche, milk caramel and dairy confectionary" in these countries. Colour of the product varies from light cream to dark brown due to the Maillard reaction intensity and caramelisation. It is produced by the addition of sugar and sodium bicarbonate to perishable milk. It is concentrated until approximately 70% total solids is reached, then becomes a stable product. Milk jam production prolongs shelf life of milk, and storage costs are reduced. The nutritional value of this product is increased due to its high protein content in comparison to other jams, it has a high energy value. In this review, production methods and physicochemical, textural, sensory properties of milk jam are presented.
- Publication
Academic Food Journal / Akademik GIDA, 2016, Vol 14, Issue 2, p204
- ISSN
1304-7582
- Publication type
Article