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 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>