Effects of Lactose Hydrolysis and Stabilizer Usage in the Production of Milk Jam (Dulce de Leche)

Abstract

In milk jam (dulce de leche) production, prolonged heat treatment leads to the formation of hydroxymethylfurfural (HMF), which can have toxic effects on human health and causes grittiness during storage. This study aimed to determine the role of lactose hydrolysis (LH) and stabilizers in the production of low-sugar dulce de leche and their effects on its textural and sensory properties. Results showed that LH and stabilizer usage significantly affect the pH, titratable acidity, HMF content, color, and textural properties of dulce de leche (P < 0.05). In dulce de leche produced from low-lactose milk, LH increased the HMF content, which decreased with the addition of stabilizers. Textural property values were higher in stabilizer-added samples; this increase was determined to be sensorially acceptable. Thus, supporting LH with the addition of stabilizers to prevent grittiness in dulce de leche is an effective approach for reducing the HMF content.