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Abstract:

“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.85 and pH between 5.6 and 6.3. The effects of practicable modification in aw pH, storage temperature and addition of potassium sorbate on the growth of an osmotolerant yeast was studied. The best way of inhibiting the growth of the test microorganism at room temperature (25°C) was the addition of sorbate (500 ppm as sorbic acid) together with a pH adjustment to 5.5. Copyright © 1984, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
Autor:FERRAMONDO, A.; CHIRIFE, J.; PARADA, J.L.; VIGO, S.
Filiación:Comisión de Investigaciones Científicas da la Provincia de Buenos Aires, Argentina
Depto. de Industrias, Univ. de Buenos Aires, Buenos Aires, 1428, Argentina
Facultad de Ciencias Exactas y Naturales, Univ. de Buenos Aires, Depto. de Química Orgánica (Bromatología), Buenos Aires, 1428, Argentina
Argentina
Año:1984
Volumen:49
Número:3
Página de inicio:821
Página de fin:823
DOI: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13220.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v49_n3_p821_FERRAMONDO

Referencias:

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Citas:

---------- APA ----------
FERRAMONDO, A., CHIRIFE, J., PARADA, J.L. & VIGO, S. (1984) . Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product. Journal of Food Science, 49(3), 821-823.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13220.x
---------- CHICAGO ----------
FERRAMONDO, A., CHIRIFE, J., PARADA, J.L., VIGO, S. "Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product" . Journal of Food Science 49, no. 3 (1984) : 821-823.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13220.x
---------- MLA ----------
FERRAMONDO, A., CHIRIFE, J., PARADA, J.L., VIGO, S. "Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product" . Journal of Food Science, vol. 49, no. 3, 1984, pp. 821-823.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13220.x
---------- VANCOUVER ----------
FERRAMONDO, A., CHIRIFE, J., PARADA, J.L., VIGO, S. Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product. J. Food. Sci. 1984;49(3):821-823.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13220.x