Efeito da acidificação e do tratamento térmico do leite na cristalização do doce de leite
Keywords:
cristalização do doce de leite, tratamento térmico do leite, acidificação do leite, teor de lactose no leite, avaliação sensorial da cristalizaçãoAbstract
This work was carried out at the Dairy Plant of the Food Technology Department of Federal University of Vigosa. Different levels of acidified and heat treated milk were studied, aiming to control the problem of crystallization of «doce de leite» during long period storage.
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