Doce de leite ovino produzido com e sem adição de creme de leite ovino

Abstract

The objective of this study was to develop and evaluate the shelf life of two formulations of dulce de leche produced with sheep's milk, with and without add of ovine heavy cream. Physicochemical, microbiological and sensorial evaluations occurred in the arrival of the pasteurized ovine milk and heavy cream and during 180 days of storage of the dulce de leche formulations. In relation to the sheep raw materials, pasteurized milk presented nonconformities with the legislation. Dulce de leche formulations presented adequate results for protein and lipid contents. Total and fecal coliforms, S. aureus e Salmonella sp. were not detected in the samples. Water activity indicated restrictive limits for the development of pathogenic microorganisms, however low titratable acidity and high pH demonstrated the risk of deterioration, which occurred with molds and yeasts and total aerobic mesophilic microorganisms in excessive counts. Dulce de leche without heavy cream had better sensory analysis and a darker color than the formulation with cream. Microbiological contamination observed in the formulations indicates the need to improve the processing, thus allowing the commercialization of this dairy sheep with good acceptance and safety for the consumer.