摘要：Physicochemical characterization of Dulce de Leche (DL) or milk jam, a type of sweetened concentrated
milk especially popular in South America, was carried out on six commercial brands produced in Turkey.
One of the samples was prepared using sheep milk while the others were purchased from local retailers.
Solid content, protein, fat, ash, pH and lactic acid content were determined. Lightness, yellowness and
redness as color parameters of the DL samples were evaluated. Carbohydrate profile and contents in DL
samples were also determined by HPLC. The data were treated using Principal Component Analysis (PCA).
Extensive variability among all the parameters evaluated was observed, as a result of using different DL
production procedures in the dairies. In this regard, PCA was shown to be useful to separate the DL samples
with distinct physicochemical characteristics and to assess the influence of different production techniques
on the properties of DL samples.
关键词：Dulce de Leche; physicochemical analysis; milk jam; principle component analysis
