10.6084/m9.figshare.5667910.v1
Ísis Rodrigues Toledo RENHE
Ísis Rodrigues Toledo
RENHE
Danielle Braga Chelini PEREIRA
Danielle Braga Chelini
PEREIRA
Jaqueline Flaviana Oliveira de SÁ
Jaqueline Flaviana Oliveira de
SÁ
Marcelo Cerqueira dos SANTOS
Marcelo Cerqueira dos
SANTOS
Vanessa Aglaê Martins TEODORO
Vanessa Aglaê Martins
TEODORO
Fernando Antônio Resplande MAGALHÃES
Fernando Antônio Resplande
MAGALHÃES
Ítalo Tuler PERRONE
Ítalo Tuler
PERRONE
Paulo Henrique Fonseca da SILVA
Paulo Henrique Fonseca da
SILVA
Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk
SciELO journals
2017
compositional characterization
sensorial attributes
microbiology
lactose crystals
2017-12-05 09:23:20
Dataset
https://scielo.figshare.com/articles/dataset/Characterization_of_physicochemical_composition_microbiology_sensory_evaluation_and_microscopical_attributes_of_sweetened_condensed_milk/5667910
<div><p>Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g-1 to 4.7 logCFU.g-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g-1 to 5.7 log CFU.g-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product.</p></div>