Sabioni, José GeraldoSilva, Daison OlzanyPinheiro, Adão José RezendeBorges, Arnaldo ChaerChaves, José Benício Paes2015-03-252015-03-251984SABIONI, J. G. et al. Control of lactose crystallization in "Dulce de Leche" by Kluyveromyces lactis fermentation. Journal of Dairy Science, v. 67, n.8, p. 1694-1698, 1984. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0022030284814940>. Acesso em: 08 nov. 2014.0022-0302http://www.repositorio.ufop.br/handle/123456789/4768Kluyveromyces lactis was an inoculums in milk to hydrolyze lactose. Five mixtures of lactose-hydrolyzed: normal milk were prepared (0:1, 1:2, 1:1.5, 1:1, and 1.5:1) for comparisons of lactose crystallization in "dulce de leche". "Dulce de leche" was produced, stored at room temperature, and tested by sensory evaluation for lactose crystallization and preference immediately and after 30, 60, 90, and 120 days storage. Statistical analysis of sensory evaluation showed no significant differences among treatments. There was no crystallization in any treatment after 120 days storage, except for the "dulce" produced with the standard (0:1, control) milk.en-USArtigo publicado em periodicoO periódico Journal of Dairy Science concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3557100766751.https://doi.org/10.3168/jds.S0022-0302(84)81494-0