Abstract
This article covers the general characteristics, the different types, and the technologies of production of a typical Latin American product: dulce de leche (DL). Chemical changes during manufacture, responsible for flavor and texture and the most common defects produced during storage, will be discussed. DL is widely produced and consumed as a dessert and as an ingredient in confectionery, mainly in Argentina and Uruguay, and is considered an important part of the cultural and gastronomic traditions of Río de la Plata (South America) countries. The industrial production in Argentina began in 1902 using artisanal recipes from the Spanish colonial period in Estancia La Caledonia, Cañuelas, Buenos Aires Province, where ‘Fiesta del Dulce de Leche’ is organized yearly.
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