Technification processes for the elaboration of new dairy products can mean, on the one hand, economic benefits for the dairy industry and, on the other hand, the reduction of negative impacts on the environment, elements that would have an impact on consumers, who demand the continuous presence of dairy by-products in the markets.
▶ And on the other hand, the reduction of negative impacts on the environment, elements that would have connotations for consumers, who demand the continued presence of dairy by-products in the markets.
Such is the case of dulce de leche, one of the most consumed dairy by-products in South America, due to its unique and pleasant taste, its name differs in some countries: manjar, manjar blanco, or arequipe.
Now, considering that the production of dulce de leche is essentially based on raw milk, an element of economic relevance due to the high production costs.
However, it should be noted that in recent years the need has arisen to add liquid substances rich in carbohydrates in order to reduce production costs.
Therefore, the aim of this publication is to share content that can be used to develop or propose alternatives for using sweet whey and to evaluate the physicochemical and organoleptic quality of two mixtures of dulce de leche based on sweet whey.
