Arequipe

In Colombia, dulce de leche is known as arequipe and is defined as the sanitized product obtained by the thermal concentration of a mixture of milk and sugars. It is consumed as a dessert or as a food ingredient in pastries, ice cream, or accompanying other foods such as cheeses, custards, obleas, fruits, etc. During the concentration and heating of the milk–sugar mixture, physicochemical changes occur causing darkening and the formation of a gel, which largely define the sensory characteristics of arequipe. The ingredients used in its preparation are milk, sucrose, glucose, and sodium bicarbonate. Many of the traditional formulations are within the following ranges: whole milk 82%–86%, sucrose 13%–18%, glucose 1%–2%, and sodium bicarbonate 0.04%–0.12%; the greater the addition of sodium bicarbonate, the greater the color intensity. To avoid the grittiness defect due to the formation of rough crystals, the lactose in the milk must be hydrolyzed using the enzyme lactase. The final Brix degrees depend on the formulation and desired consistency ranging from 65–75°Brix. Shelf life can be extended up to 6 months at room temperature in airtight containers.