Quality parameters of Sweetened Concentrated Milk Products

The quality assessment of a specific food item can be gauged based on five categories of factors: sensory, nutritional, sanitary, physicochemical, and functional attributes. This section offers an overview of various tests conducted to appraise the quality parameters of dulce de leche (DL). The chapter covers aspects such as the necessary raw materials for DL and the standards that DL must fulfill. Additionally, the chapter delves into the process of sampling DL. Furthermore, the chapter examines bromatological analysis and microbiological quality, as well as investigates physicochemical, rheological, sensory, and functional characteristics. Dulce de leche is typically crafted through the process of evaporative concentration, involving a blend of milk, sugar, and/or panela. This process is facilitated by the addition of a neutralizing agent like sodium bicarbonate. In certain instances, specific types of additives such as flour, starch (as seen in panelitas de leche and manjar blanco del Valle), or grated coconut (in cocadas de leche) are incorporated. It is imperative that all these raw materials adhere to established standards to be deemed suitable for utilization in the production of these dairy confections. However, should a sample under evaluation fall short of meeting one or multiple criteria, it must be declined.