Characterization of Lactose-Free Dulce de Leche

The aim of the study is to be determine effect lactose hydrolysis and sugar content on physicochemical properties, sensory profile HMF (5-hydroxymethylfurfural) in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well low have been developed supply consumer demand. Two different sucrose concentrations, 16% 20%, were used milk jam samples produced by traditional method. For formation desired colour flavour Leche, Maillard reaction are mainly responsible. indicator analysed this work. Fat, protein, solid content, ash, lactic acid pH analysis carried out. Sucrose, glucose, fructose concentrations determined. Lightness, yellowness redness parameters DL evaluated analyses also performed. It has revealed that causes significant changes color samples. In study, less or no was detected hydrolyzed compared control