Abstract
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep’s milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep’s milk and its derivatives.
Highlights
Sheep farming has grown in recent years in Brazil and the Brazilian sheep herd represents 22.11% of the sheep in the American continent in 2017 (Food and Agriculture Organization of the United Nations, 2019)
Both percentages of fat and protein in sheep milk evaluated were in accordance with the Brazilian legislation (Brasil, 2018)
The protein content of sheep’s milk cream was lower than those found in bovine cream marketed in Brazil, with an average of 2.39% (Stephani et al, 2011) and the low efficiency of the skimming equipment may be the reason for this reduced percentage
Summary
Sheep farming has grown in recent years in Brazil and the Brazilian sheep herd represents 22.11% of the sheep in the American continent in 2017 (Food and Agriculture Organization of the United Nations, 2019). Sheep milk production in Brazil is concentrated in one company being responsible for all stages of production (Santos et al, 2016). This raises the cost of milk production, reduces its commercialization and leads to the production of higher value added to derivatives such as cheese, yogurt and dulce de leche, allowing the maintenance of the farm and the expansion of dairy sheep farming (Santos et al, 2016; Balthazar et al 2017; Munieweg et al, 2017)
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