ES8404153A1 - Procedimiento para la elaboracion de dulce de leche. - Google Patents

Procedimiento para la elaboracion de dulce de leche.

Info

Publication number
ES8404153A1
ES8404153A1 ES518542A ES518542A ES8404153A1 ES 8404153 A1 ES8404153 A1 ES 8404153A1 ES 518542 A ES518542 A ES 518542A ES 518542 A ES518542 A ES 518542A ES 8404153 A1 ES8404153 A1 ES 8404153A1
Authority
ES
Spain
Prior art keywords
per cent
prodn
milk
addition
dried milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES518542A
Other languages
English (en)
Other versions
ES518542A0 (es
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to ES518542A priority Critical patent/ES8404153A1/es
Publication of ES518542A0 publication Critical patent/ES518542A0/es
Publication of ES8404153A1 publication Critical patent/ES8404153A1/es
Expired legal-status Critical Current

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  • Dairy Products (AREA)
  • Seasonings (AREA)

Abstract

PROCEDIMIENTO PARA LA ELABORACION DE DULCE DE LECHE.CONSISTE EN: A) OBTENER EL PRODUCTO POR CONCENTRACION MEDIANTE APLICACION DE CALOR A PRESION DE 760 MM DE MERCURIO, EN TODO O EN PARTE DEL PROCESO, DE LA LECHE O DE LA LECHE RECONSTITUIDA PARA LA ALIMENTACION, AGREGANDOLE HASTA EL 30 DE AZUCAR BLANCO; B) NEUTRALIZAR PARCIALMENTE LA ACIDEZ DE LA LECHE AL AÑADIRLE SUSTANCIAS ALCALINIZANTES; C) SUSTITUIR HASTA EL 43 DEL AZUCAR BLANCO POR DEXTROSA O SU EQUIVALENTE DE JARABE DE GLUCOSA; Y D) AGREGARLE SUSTANCIAS AROMATIZANTES NATURALES O SINTETICAS.EL PRODUCTO OBTENIDO PRESENTA CONSISTENCIA BLANDA, TEXTURA LISA, SUAVE Y UNIFORME; AROMA LIMPIO Y SUAVE; NO CRISTALIZADO; DISTRIBUCION UNIFORME DE GLOBULOS GRASOS; CUYA COMPOSICION QUIMICA SERA AGUA 20 MAXIMO, SOLIDOS DE LECHE 24 MINIMO, GRASAS DE LECHE 6 MINIMO Y CENIZAS A 500-550JC DE 2 COMO MAXIMO; Y AUSENCIA DE BACTERIAS PATOGENAS PRODUCTORAS DE TOXINAS.
ES518542A 1982-12-23 1982-12-23 Procedimiento para la elaboracion de dulce de leche. Expired ES8404153A1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES518542A ES8404153A1 (es) 1982-12-23 1982-12-23 Procedimiento para la elaboracion de dulce de leche.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES518542A ES8404153A1 (es) 1982-12-23 1982-12-23 Procedimiento para la elaboracion de dulce de leche.

Publications (2)

Publication Number Publication Date
ES518542A0 ES518542A0 (es) 1984-06-01
ES8404153A1 true ES8404153A1 (es) 1984-06-01

Family

ID=8485134

Family Applications (1)

Application Number Title Priority Date Filing Date
ES518542A Expired ES8404153A1 (es) 1982-12-23 1982-12-23 Procedimiento para la elaboracion de dulce de leche.

Country Status (1)

Country Link
ES (1) ES8404153A1 (es)

Also Published As

Publication number Publication date
ES518542A0 (es) 1984-06-01

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