DOCE DELEITE - MARKET-SCIENCE-TECHNOLOGY - 19112023

Prévia do material em texto

<p>DOCE DE LEITE</p><p>Could Brazil be the world's largest</p><p>exporter of doce de leite?</p><p>Multicenter Research Group</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Chair of Food Chemistry</p><p>DOCE DE</p><p>LEITE</p><p>Could Brazil be the</p><p>world's largest exporter</p><p>of doce de leite?</p><p>Juiz de Fora</p><p>2023</p><p>Rodrigo Stephani</p><p>Thomas Henle</p><p>Uwe Schwarzenbolz</p><p>Ítalo Tuler Perrone</p><p>Alan F. Wolfschoon-Pombo</p><p>Marcus Thierig</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>ISBN: 978-65-991062-3-1</p><p>INOVALEITE</p><p>Grupo de Pesquisa Multicêntrico</p><p>inovaleite@inovaleite.com</p><p>www.inovaleite.com</p><p>Cover design: Inovaleite Multicentric Research Group</p><p>Typesetting: Innóvite – Integrated Innovation</p><p>© Copyright 2023</p><p>Innóvite - Integrated Innovation</p><p>Prof. Dr. rer. nat. Dr. Ing. habil. Thomas Henle</p><p>Technische Universität Dresden</p><p>Chair of Food Chemistry</p><p>Chemistry Building, Room 412</p><p>Bergstrasse 66</p><p>D-01062 Dresden, Germany</p><p>Tel.: +49(0)351-463-34647</p><p>thomas.henle@tu-dresden.de</p><p>www.chm.tu-dresden.de/lc1/</p><p>Prof. Dr. Rodrigo Stephani</p><p>Universidade Federal de Juiz de Fora</p><p>ICE - Instituto de Ciências Exatas</p><p>Departamento de Química</p><p>36036-330 Juiz de Fora, Brazil</p><p>Tel.: +55 32 2102-3310</p><p>rodrigo.stephani@ufjf.br</p><p>https://www2.ufjf.br/quimica/</p><p>TU - Dresden | UFJF</p><p>TU - Dresden | UFJF</p><p>Table of</p><p>Contents</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>TU - Dresden | UFJF</p><p>Introduction 06</p><p>Chapter One</p><p>The economic and market axis</p><p>Chapter Two</p><p>The scientific and research axis</p><p>Chapter Three</p><p>The technological and industrial axis</p><p>Chapter Four</p><p>A Dresden's case study</p><p>Conclusion</p><p>09</p><p>15</p><p>21</p><p>27</p><p>37</p><p>References 38</p><p>This publication is based on premises linked to three</p><p>dimensions (axes): economic/market, scientific/research and</p><p>technological/industrial.</p><p>Brazil stands out in the economic/market dimension, since it</p><p>is often referred to as the second country accounting for the</p><p>largest doce de leite (DL) production worldwide; it is only</p><p>behind Argentina. However, its DL production profile is</p><p>extremely pulverized; there are more 350 manufacturers</p><p>mapped countrywide in comparison to more than 70</p><p>producers recorded in Argentina – such a scenario impairs the</p><p>collection of real production data.</p><p>Moreover, one must have in mind the manufacture of</p><p>products “commercially similar to DL” (milk caramel sauce,</p><p>Milk Foundant, milk caramel with doce de leite, among</p><p>others) that do not get the legal status of “Doce de leite” for</p><p>sales, since they do not meet the technical identity</p><p>requirements and quality regulations set by Mercosul.</p><p>However, they can have significant participation in the</p><p>Brazilian market. Thus, it is likely inferring, based on specific</p><p>data analysis, that Brazil underestimates its current annual</p><p>production of doce de leite and similar products.</p><p>Therefore, the country puts itself in a global position lower</p><p>than that recorded for other countries due to lack of</p><p>methodological review, even of technical-scientific</p><p>methodologies.</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Introduction</p><p>DOCE DE LEITE</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>TU - Dresden | UFJF06</p><p>With respect to the scientific/research dimension, it is</p><p>paramount highlighting that only few research teams focus on</p><p>assessing doce de leite chemistry and technology, mainly on</p><p>its interface with the industrial sector. Thus, it is common</p><p>observing a lack of scientific documents published in</p><p>Portuguese, both in Brazil and abroad, by Brazilian and</p><p>international scholars. Nowadays, Brazilian universities are</p><p>the ones mostly publishing studies on DL, worldwide (such a</p><p>fact remains little explored, so far), with emphasis on</p><p>institutions in Minas Gerais State that account for the largest</p><p>doce de leite production in the country. Some European</p><p>countries only have few publications in this field; Germany did</p><p>not record any participation in this field, so far. Therefore, the</p><p>main motivation for TUD - Chair of Food Chemistry's</p><p>participation in a partnership with Brazil is to expand</p><p>knowledge in this particular field of research.</p><p>Finally, we address the technological/industrial dimension,</p><p>which stands out for having DL as its main dairy food – DL is</p><p>concentrated by the action of heat energy, which is generated</p><p>by small and mid-sized dairy and food industries in Brazil. The</p><p>heating process helps improving DL conservation and</p><p>palatability, a fact that reduces costs with transportation and</p><p>storage; thus, it becomes more attractive for consumers.</p><p>The combination of the two main Brazilian commodities (milk</p><p>and sugar) allows value addition to the DL manufacturing</p><p>process due to the strong influence of compounds generated</p><p>during Maillard reaction (MR) on flavor, color, texture and</p><p>smell features. In other words, Brazil has unique potential to</p><p>be the world’s leader in DL industrial and scientific</p><p>production. It can be an example of national repositioning due</p><p>to the work performed with artisanal cheese varieties in the</p><p>country. For several years, these products were put in</p><p>submission position in Brazil; they were seen as products of</p><p>low industrial and scientific interest. Nowadays, they stand</p><p>out in the national scenario thanks to efforts by different</p><p>research fronts and entrepreneurial actions.</p><p>INTRODUCTION</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>TU - Dresden | UFJF 07</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Brazil has the</p><p>world's largest</p><p>number of</p><p>doce de leite</p><p>manufacturers.</p><p>TU - Dresden | UFJF08</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>The economic and</p><p>market axis</p><p>CHAPTER ONE</p><p>Minas Gerais State is the largest doce de leite</p><p>producer in Brazil; it recorded 38.1 thousand</p><p>tons (58.1%) in 2016. Such data corroborate</p><p>those in the Brazilian doce de leite map,</p><p>shown in Figure 1, which, simultaneously,</p><p>allows observing the great concentration of</p><p>manufacturers in this state.</p><p>Based on data by MAPA, the total doce de</p><p>leite production per SIF establishment</p><p>reached 66 thousand tons in 2016 [3].</p><p>However, it is paramount highlighting that</p><p>such data do not include production outside</p><p>SIF; in other words, producers who are</p><p>inspected by state and municipal bureaus, or</p><p>artisanal producers who are not taken into</p><p>account in the screening process.</p><p>Brazil is often placed in second position in the</p><p>list of doce de leite producer countries; it is</p><p>always behind Argentina. However, its</p><p>production profile is quite pulverized. More</p><p>than 350 producers were mapped</p><p>countrywide by the 2023 DOCE DE LEITE –</p><p>MAPA BRASIL Project [1]. According to data</p><p>provided by Centro de Indústria de Leite (CIL)</p><p>– Dairy Industry Center, this number is much</p><p>larger than the 70 doce de leite</p><p>manufacturers in Argentina [2].</p><p>Most of the doce de leite production in Brazil</p><p>remains in the hands of small companies, or</p><p>even lies on artisanal production. Countries</p><p>like Argentina live on the prevalence of large-</p><p>scale doce de leite industrial production.</p><p>Furthermore, the Brazilian national</p><p>production of it does not have proper identity</p><p>features due to the country's extension and</p><p>vast cultural diversity [3]. Each region in the</p><p>country shows a different doce de leite flavor,</p><p>color and texture preference.</p><p>According to data by the Brazilian Ministry of</p><p>Agriculture, Livestock and Supply, also known</p><p>as MAPA, published at Dairy Trends 2020 [3],</p><p>doce de leite production inspected by Sistema</p><p>de Inspeção Federal (SIF) – Federal</p><p>Inspection System – in Brazil (which covers all</p><p>its varieties for consumption, i.e., cream,</p><p>tablets, bars or chunks; traditional flavor or</p><p>additional flavors), is mostly centered in the</p><p>Southeastern (62.1%) and Southern (33.3%)</p><p>regions.</p><p>Figure 1 – Image of the Brazilian Doce de leite</p><p>map.</p><p>Source: INNOVADOCE – MAPA DOCE DE</p><p>LEITE BRASIL (INOVALEITE).</p><p>©</p><p>In</p><p>ov</p><p>al</p><p>ei</p><p>te</p><p>TU - Dresden | UFJF 09</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>http://brasildairytrends.com.br/30/#zoom=z</p><p>https://www.google.com/maps/d/u/0/viewer?mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-48.38496359999998&z=3</p><p>https://revistagloborural.globo.com/Noticias/Empresas-e-Negocios/noticia/2019/09/crise-na-argentina-leva-fabricas-de-doce-de-leite-operarem-no-limite.html</p><p>http://brasildairytrends.com.br/30/#zoom=z</p><p>http://brasildairytrends.com.br/30/#zoom=z</p><p>https://www.google.com/maps/d/u/0/viewer?mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-48.38496359999998&z=3</p><p>https://www.google.com/maps/d/u/0/viewer?mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-48.38496359999998&z=3</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER ONE: THE ECONOMIC AND MARKET AXIS</p><p>Products "commercially</p><p>similar to doce de leite”:</p><p>milk caramel sauce,</p><p>milk Foundant,</p><p>milk caramel with doce</p><p>de leite, among others...</p><p>Although doce de leite is quite appreciated in</p><p>the entire Latin America, its origin remains</p><p>uncertain. This dish is taken as “national food</p><p>and gastronomic asset” in Argentina; a center</p><p>to promote it set the date of October 11th as</p><p>"World Doce de Leite Day". Brazil also has</p><p>dairy production regions that highlight their</p><p>doce de leite production, such as Minas Gerais</p><p>State and Afrânio City, in Pernambuco State,</p><p>where this food has the status of local</p><p>patrimony [5].</p><p>In addition, there are countless variations in</p><p>legal names given to products that are</p><p>“commercially classified as” Doce de leite,</p><p>but that do not meet Regulamento Técnico de</p><p>Identidade e Qualidade de Doce de Leite</p><p>(RTIQ) – Technical Regulation of Doce de</p><p>Leite Identity and Quality – (which is specific</p><p>for Mercosul) [4], such as creamy doce de</p><p>leite, milk Foundant, candy with doce de leite</p><p>flavor, among others.</p><p>These products often use liquid whey,</p><p>powdered milk or powdered whey as some of</p><p>its main dairy ingredients. However, they are</p><p>not labeled as doce de leite for sales, because</p><p>they oftentimes do not meet the physical-</p><p>chemical requirements set by RTIQ for this</p><p>product (Figure 2).</p><p>Nowadays, Brazil is assumingly</p><p>underestimating its annual production of both</p><p>doce de leite and other commercially similar</p><p>dairy foods, such as creamy doce de leite,</p><p>milk foundant, candy with doce de leite</p><p>flavor, among others. Therefore, the country</p><p>is putting itself in a world position lower than</p><p>that of other countries due to lack of market</p><p>view and even of technical-scientific</p><p>development of national bureaus.</p><p>In addition, it is probably fair to assume and</p><p>state, with a low probability of error, that</p><p>Brazil is the country accounting for the</p><p>largest number of doce de leite producers in</p><p>the world, and most likely, the largest doce</p><p>de leite and similar dairy foods producer.</p><p>Figure 2 - Examples of milk Foundant.</p><p>Source: Disclosure.</p><p>TU - Dresden | UFJF10</p><p>https://g1.globo.com/mundo/noticia/2018/10/11/no-dia-mundial-do-doce-leite-veja-como-a-iguaria-e-chamada-em-outros-paises.ghtml</p><p>https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/09/1997&jornal=1&pagina=37&totalArquivos=160</p><p>CHAPTER ONE: THE ECONOMIC AND MARKET AXIS</p><p>(the population) and institutional buyers like</p><p>food services and the food industry. This</p><p>institutional segment represents a large candy</p><p>market, which covers frozen food, dinner</p><p>chains, ready-to-eat food, ice cream shops,</p><p>bakeries and wholesalers.</p><p>Doce de leite exports have been growing</p><p>recently, as shown by Comex Stat data. This</p><p>system is open for consultations and</p><p>extraction of Brazilian foreign trade data</p><p>provided by the Ministry of Industry, Foreign</p><p>Trade and Services [7].</p><p>These data have shown upward trend in</p><p>exports between 2016 and 2021; it reached</p><p>US$ 1.78 million in 2021 - increase by 441%</p><p>(Figure 3). United States (US$ 597 thousand)</p><p>and our Latin American neighbors are among</p><p>the countries that have imported doce de leite</p><p>in 2021.</p><p>There is still great growth potential in the</p><p>American, Canadian and European markets,</p><p>since these countries do not produce doce de</p><p>leite.</p><p>Portugal and the Netherlands stand out for</p><p>presenting the highest importation rates of</p><p>this dairy food in the old continent. Based on</p><p>data available in 2021 Comex Stat, these</p><p>values are almost trifling (of low significance)</p><p>given the total of exports [8].</p><p>The Brazilian Industry has been making</p><p>adjustments in formulations to make them</p><p>closer to the taste of these consumers.</p><p>Therefore, a new classification was created:</p><p>the so-called, “Export Type Doce de Leite”.</p><p>In October 2019, doce de leite became</p><p>cultural patrimony in specific Brazilian</p><p>regions, especially in Minas Gerais State,</p><p>which is the largest producer of it in the</p><p>country.</p><p>Viçosa doce de leite production was</p><p>acknowledged as cultural interest product by</p><p>the Assembleia Legislativa de Minas Gerais</p><p>(ALMG), in 2021. Its unique quality - it was</p><p>awarded 10 times as the best Brazilian doce</p><p>de leite at Concurso Nacional de Produtos</p><p>Lácteos (National Contest of Dairy Products) -</p><p>became a symbol of the city and of Minas</p><p>Gerais State, overtime [6].</p><p>The Fundação Arthur Bernardes (Funarbe) -</p><p>Arthur Bernardes Foundation – is a non-</p><p>profitable company launched by the Federal</p><p>University of Viçosa, in 1979; it accounts for</p><p>producing and managing Viçosa products. Its</p><p>partnership with UFV allows research and</p><p>teaching practices for students in this</p><p>institution who aim at enhancing the</p><p>excellence and quality of these products [6].</p><p>This process shows the clear and</p><p>unquestionable importance of research in the</p><p>Doce de Leite field, since it has straight return</p><p>to both the industrial sector and society.</p><p>Doce de leite has been gaining room in the</p><p>national gastronomic scene; its expansion</p><p>depends on the region where it is</p><p>manufactured in, since this product can</p><p>present its own particular features, great</p><p>differences and customization for all tastes.</p><p>Doce de leite market is basically formed by</p><p>two buyer types, namely: the end customers</p><p>TU - Dresden | UFJF 11</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>http://comexstat.mdic.gov.br/pt/geral/51940</p><p>http://comexstat.mdic.gov.br/pt/geral/51938</p><p>https://g1.globo.com/mg/zona-da-mata/noticia/2021/11/17/delicia-de-minas-vicosa-tem-a-fabricacao-de-doce-de-leite-reconhecida-como-interesse-cultural.ghtml</p><p>https://g1.globo.com/mg/zona-da-mata/noticia/2021/11/17/delicia-de-minas-vicosa-tem-a-fabricacao-de-doce-de-leite-reconhecida-como-interesse-cultural.ghtml</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER ONE: THE ECONOMIC AND MARKET AXIS</p><p>It is also paramount pointing out that the</p><p>Brazilian currency devaluation in comparison</p><p>to US dollar, in other words, currency</p><p>depreciation, makes Brazilians exports more</p><p>competitive, as well as encourages the</p><p>replacement of imported products by the</p><p>national ones.</p><p>The increased local industrial production of</p><p>doce de leite can, gradually, increase the</p><p>number of job positions and help the economy</p><p>to go back to growth trails.</p><p>Doce de leite imports between 2016 and</p><p>2021 (Figure 3), in Brazil, have shown</p><p>stability and slight increase in the last year - it</p><p>reached US$ 2.9 million in 2021 [9]. Based on</p><p>Comex Stat data [10], only 2 countries have</p><p>exported Doce de Leite to Brazil, in 2021:</p><p>Argentina (US$ 2.1 million) and Uruguay (US$</p><p>0.8 million).</p><p>An important aspect still needs to be</p><p>observed when it comes to differences in</p><p>mean price per kg paid for the imported and</p><p>exported products (Figure 3).</p><p>In 2016, the difference was close to US$ 1.00</p><p>per kg (in favor of the imported product);</p><p>there was significant drop in it between 2017</p><p>and 2020. However, this difference started to</p><p>increase again in 2021, and it recorded</p><p>imports and exports values of US$ 2.76 and</p><p>US$ 2.32 per kg of doce de leite (difference of</p><p>US$ 0.44).</p><p>If one takes into account that Argentina is the</p><p>main country exporting this product to Brazil,</p><p>and that the USA is Brazil’s main doce de leite</p><p>importer, it is possible inferring that Brazil</p><p>imports this product with higher added value,</p><p>but that it does not export it based on these</p><p>same features.</p><p>Therefore, we face the immediate need of</p><p>valuing the national product based on</p><p>scientific research, so the country can reach</p><p>the position of main player in doce de leite</p><p>production technology and expertise.</p><p>Another economic-relevance factor that must</p><p>be highlighted in the current proposition for</p><p>scientific and technological research lines on</p><p>the fact that Argentina has been facing great</p><p>economic distress. The country became weak</p><p>in the competitive exports market.</p><p>Figure 3 – Brazilian data</p><p>on doce de leite</p><p>exports and imports between 2016 and 2021,</p><p>based on Comex Stat: (A) FOB values</p><p>(thousands of dollars - US$) of Doce de Leite</p><p>exports and imports in Brazil, as well as mean</p><p>price for kg of this product (US$); (B) amount</p><p>of Brazilian exported and imported doce de</p><p>leite (Tons).</p><p>A</p><p>B</p><p>TU - Dresden | UFJF12</p><p>http://comexstat.mdic.gov.br/pt/geral/51941</p><p>http://comexstat.mdic.gov.br/pt/geral/51942</p><p>One product</p><p>with different</p><p>names.</p><p>TU - Dresden | UFJF 13</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>“Maillard browning</p><p>reactions are an integral</p><p>part of the manufacture of</p><p>products, such as doce de</p><p>leite, according to which,</p><p>milk is heated in the</p><p>presence of sucrose to</p><p>produce brown products</p><p>with pleasant flavor.”</p><p>(O’Brien 2009)</p><p>TU - Dresden | UFJF14</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>The scientific and</p><p>research axis</p><p>CHAPTER TWO</p><p>The option made for using the dulce de leche</p><p>or doce de leite filters (which are the most</p><p>common terms used in international scientific</p><p>documents due to the fact that Spanish and</p><p>Portuguese are languages spoken in Latin</p><p>America) only led to 111 documents published</p><p>in the SCOPUS system between 1984 and</p><p>2022 (38-year time lapse): 102 articles, 5</p><p>book chapters and 4 different publications</p><p>(notes, conferences, errata and reviews).</p><p>There were 150 documents identified between</p><p>1984 and 2021 in the Web of Science</p><p>database. Data in Figure 4A depict that the</p><p>number of publications increased over the</p><p>years; 16 publications were found in 2021.</p><p>Brazil ranks first among countries that have</p><p>published the largest numbers of articles</p><p>about dulce de leche or doce de leite</p><p>worldwide: 51 publications. It was followed by</p><p>Argentina (32 publications) and Uruguay (10</p><p>publications), in the SCOPUS database (Figure</p><p>4B). As for the Web of Science platform, it</p><p>recorded 100 Brazilian articles, 32 Argentinian</p><p>ones and 9 Uruguayan publications.</p><p>Some European countries, such as Italy, The</p><p>Netherlands, United Kingdom, Belgium and</p><p>Portugal also have publications in this field,</p><p>but there was no German participation in it,</p><p>whatsoever.</p><p>In chemical terms, we can define doce de leite</p><p>as a milk and sucrose mix where Maillard</p><p>Reactions takes place during the thermal and</p><p>evaporation treatments. MRs define doce de</p><p>leite's main flavor, color, texture and smell</p><p>features.</p><p>Depending on the Latin American country,</p><p>doce de leite can have different names: Doce</p><p>de leite (Brazil), Dulce de Leche (Argentina,</p><p>Uruguay, Bolivia, Paraguay, Porto Rico,</p><p>Dominican Republic, Equator and some</p><p>regions in Colombia and Venezuela), Cajeta</p><p>(Mexico), Arequipe (Venezuela, Guatemala</p><p>and in some regions in Colombia), Cajeta de</p><p>Manjar de Leche (Nicaragua), Manjar (Chile</p><p>and Equator), Manjar Blanco (Bolivia, Peru</p><p>and Panama) and Fanguito (Cuba). It is also</p><p>possible finding similar products in different</p><p>countries, where it is called Milk Jam (in</p><p>English), Confiture de Lait (in France) and Süt</p><p>reçeli (in Turkish).</p><p>Only few research groups in Brazil focus on</p><p>studying doce de leite’s chemistry and</p><p>technology, mainly in the industrial sector</p><p>interface. Thus, one finds shortage of</p><p>documents published in Portuguese, in Brazil,</p><p>or of documents published by Brazilian or</p><p>foreign researchers abroad.</p><p>A general screening of the two main</p><p>databases in scientific publications (Scopus</p><p>and Web of Science) proved the small number</p><p>of publications about the doce de leite topic</p><p>(Figure 4).</p><p>TU - Dresden | UFJF 15</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER TWO: THE SCIENTIFIC AND RESEARCH AXIS</p><p>Figure 4 – Number of publications in SCOPUS and Web of Science databases about dulce de</p><p>leche or doce de leite (1984 - 2021): (A) per year; (B) per country; and (C) per institutions</p><p>affiliated to authors accounting for the largest number of publications.</p><p>A</p><p>B</p><p>C</p><p>TU - Dresden | UFJF16</p><p>CHAPTER TWO: THE SCIENTIFIC AND RESEARCH AXIS</p><p>The Maillard reaction (glycation) was</p><p>described for the first time in 1912, as the</p><p>reaction between amino acids and reducing</p><p>sugars [11]. Since Hodge’s classification in</p><p>1953 [12], it has been commonly accepted</p><p>that individual reactions take place in parallel,</p><p>but that all reactions develop in a linear way:</p><p>rearrangement products by Amadori (ARPs)</p><p>are generated at the first reaction stage.</p><p>They are degraded into 1,2-dicarbonyl</p><p>compounds at the second stage of it. At the</p><p>final stage, dicarbonyl compounds to</p><p>nucleophilic side chains and the N-termini of</p><p>proteins, peptides and amino acids are</p><p>degraded for stable glycation compounds,</p><p>which are also called “advanced glycation end</p><p>products (AGEs)” [13] [14] [15].</p><p>UFV, UFJF and UFF are in the first positions</p><p>(two of them are located in Minas Gerais</p><p>State, which accounts for the largest Doce de</p><p>Leite production in the country) among</p><p>institutions housing authors who account for</p><p>the largest number of published works about</p><p>doce de leite in SCOPUS and Web of Science</p><p>databases between 1984 and 2022 (Figure</p><p>4C).</p><p>Figure 5 presents a tree map with some of the</p><p>main keywords found in SCOPUS database,</p><p>based on the filter ‘dulce de leche’ between,</p><p>1984 and 2022. Terms such as</p><p>HMF/Furfural, Maillard reaction, thermal</p><p>treatment, glycation and volatile organic</p><p>compounds are found in this database.</p><p>However, their number remains small in the</p><p>scarce amount of documents published in this</p><p>field.</p><p>Figure 5 – Some keywords and the number of times they were found in articles published at</p><p>SCOPUS database about doce de leite between 1984 and 2021.</p><p>TU - Dresden | UFJF 17</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER TWO: THE SCIENTIFIC AND RESEARCH AXIS</p><p>However, significant differences were</p><p>observed in the formation of final advanced</p><p>glycation products (AGEs), namely: Nε-</p><p>carboxymethyllysine (CML), pyrraline,</p><p>pentosidine and glyoxal-lysine dimer (GOLD).</p><p>A larger number of CML could be observed in</p><p>non-micellar casein, whereas pyrraline</p><p>formation increased in micelles. Pentosidine</p><p>and GOLD formation reached comparable</p><p>amounts. Moreover, the extension of protein</p><p>cross-linking was significantly bigger in</p><p>glycated casein micelles than in non-micellar</p><p>casein samples [23].</p><p>Another study has shown that Nε-</p><p>carboxymethyllysine (CML) can face a second</p><p>glycation event in its secondary amino group,</p><p>a fact that leads to a new class of rearranged</p><p>Amadori products [24].</p><p>The Maillard reaction is affected by several</p><p>factors, among them, temperature and pH.</p><p>Reaction velocity is slower at lower</p><p>temperatures, but it almost triplicates at every</p><p>10° C increase between 40 °C and 70 °C. The</p><p>pH also affects reaction intensity; therefore,</p><p>the maximum reaction velocity is observed in</p><p>the alkaline range from pH 9 to 10. The amine</p><p>type has a direct influence on the Maillard</p><p>reaction development. The high reactivity of</p><p>amino acids represented by lysine, glycine,</p><p>tryptophan and tyrosine makes it easier for</p><p>the reaction to occur in comparison to those of</p><p>mid reactivity, such as proline, leucine,</p><p>isoleucine, hydroxyproline, methionine, and to</p><p>those with weak reactivity like histidine,</p><p>threonine, aspartic acid, glutamic acid and</p><p>cysteine. Reducing sugar is essential for the</p><p>Maillard reaction to happen - pentoses are</p><p>more reactive than hexoses, which, in turn,</p><p>are more reactive to disaccharides [25] [26]</p><p>[27].</p><p>Several studies have shown the formation of</p><p>Amadori compounds such as N-ε-</p><p>fructosyllysine, which are used as marker for</p><p>the initial Maillard reaction stage, as well as</p><p>of AGEs’ formation as N-ε-</p><p>carboxymethyllysine (CML) and of pyrraline in</p><p>caseinate and β-casein model solutions [16]</p><p>[17] [18] [19]. In addition, heat-induced</p><p>protein cross-linking reactions in the</p><p>presence or absence of reducing sugars, such</p><p>as the formation pentosidine or lysinoalanine</p><p>(LAL), can be observed in casein model</p><p>solutions [20].</p><p>Besides chemical changes, casein functional</p><p>properties are also changed due to glycation</p><p>reactions. It was possible to show that</p><p>Maillard-induced cross-linked caseinate</p><p>solutions are thinner than caseinate solutions</p><p>heated in the absence of sugar – this solution</p><p>type is essential to</p><p>increase viscosity [21].</p><p>Consequently, the aggregation of glycated β-</p><p>casein is increased in comparison to the non-</p><p>glycated β-casein [22].</p><p>Studies about glycation and non-enzymatic</p><p>cross-linking can help better understanding</p><p>the structure of casein micelles and,</p><p>consequently, products’ structure and</p><p>texture, such as the case of Doce de Leite.</p><p>A recent study allowed to observe that</p><p>micellar casein or non-micellar sodium</p><p>caseinate suspensions after heating,</p><p>respectively, present similar products</p><p>formation to Amadori products with, or</p><p>without, glucose for 0-4 hours at 100° C</p><p>(conditions close to that of Doce de Leite</p><p>production). They were markers for the initial</p><p>Maillard reaction stage and indicated that</p><p>reactive amino acid side chains inside micelles</p><p>are accessible for glucose (similarly to that of</p><p>non-micellar casein).</p><p>TU - Dresden | UFJF18</p><p>CHAPTER TWO: THE SCIENTIFIC AND RESEARCH AXIS</p><p>Figure 6 – The Maillard reaction - a brief overview</p><p>TU - Dresden | UFJF</p><p>The Maillard reaction - a brief over view</p><p>19</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>A mix of milk</p><p>and sucrose:</p><p>where Maillard</p><p>reaction takes</p><p>place!</p><p>TU - Dresden | UFJF20</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>The technological</p><p>and industrial axis</p><p>CHAPTER THREE</p><p>Similar to sweetened condensed milk, evaporated milk, milk powder and whey powder, doce de</p><p>leite is also subjected to evaporation process, which consists in taking the part of water out of</p><p>milk at atmospheric or reduced pressure by transferring energy in the form of heat, usually</p><p>through indirect steam (another option to do it would be using flames with gas equipment). This</p><p>process is adopted to improve product shelf life and taste, as well as to reduce costs with its</p><p>transportation and storage, in order to make the product more attractive to consumers.</p><p>Doce de leite is the main dairy product concentrated by the action of heat energy produced by</p><p>small and mid-sized dairy companies in Brazil.</p><p>According to the Technical Regulation for Doce de Leite Identity and Quality Setting, which was</p><p>approved by Ordinance n. 354, from September 4, 1997, by the Ministry of Agriculture,</p><p>Livestock and Supply [4], doce de leite is defined as the product made with - or without - the</p><p>addition of other food substances, and concentrated by heating milk at normal or reduced</p><p>pressure, whereby the raw material milk can be fluid or reconstituted milk with, or without, the</p><p>addition of milk and/or cream-origin solids added with sucrose (partially replaced, or not, by</p><p>monosaccharides and/or other disaccharides). This Regulation is in compliance with Mercosul</p><p>Resolution GMC 137/96, which determined the identity and minimal requirements for doce de</p><p>leite in all member countries, regardless of their regional features. Figure 7 introduces the</p><p>theoretical composition of doce de leite to meet RTIQ.</p><p>TU - Dresden | UFJF 21</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/09/1997&jornal=1&pagina=37&totalArquivos=160</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER THREE: THE TECHNOLOGICAL AXIS OF THE BRAZILIAN INDUSTRIAL PARK</p><p>Figure 7 – Theoretical doce de leite composition based on milk and sugar formulation.</p><p>Maintaining the smooth and shiny texture of doce de leite - which is the main feature of a good</p><p>product - is the greatest impairment for its conservation. The sense of sandiness caused either</p><p>by lactose crystals - that are slowly formed during storage - or by some protein instability - that</p><p>can lead to aggregates presenting size big enough to change doce de leite texture and shininess</p><p>– must be avoided.</p><p>Many research lines believe that doce de leite manufacturing does not account for much interest</p><p>as other concentrated and dehydrated products. However, the development of doce de leite</p><p>factories, production professionalization, the disregard of doce de leite as artisanal product, the</p><p>new technologies allowing decrease in its caloric value (which has been one of the main barriers</p><p>for the consumer market), the demand for products with lower sugar content presenting</p><p>remarkable milk features, besides products with higher added values (such as doce de leite with</p><p>different flavors - chocolate, strawberry, coffee, among others) and doce de leite added with</p><p>fruit jam (passion fruit, plum, strawberry, blackberry, peach, among others) are factors making</p><p>the action of expert professionals in the market even more significant.</p><p>The barrier observed between the development achieved by dairy companies, in several</p><p>production fields, and doce de leite companies, in special, seems to be a chasm to be</p><p>overcome by a new generation of professionals.</p><p>TU - Dresden | UFJF22</p><p>CHAPTER THREE: THE TECHNOLOGICAL AXIS OF THE BRAZILIAN INDUSTRIAL PARK</p><p>Figure 8 – Examples of doce de leite brands found in the Brazilian market.</p><p>Source: Disclosure.</p><p>We also find a doce de leite production sector obsolete in several well-developed dairy</p><p>companies that have advanced technologies for cheese, fermented milk and other derivatives.</p><p>Their doce de leite sectors are managed by candy makers who play essential role in the</p><p>production chain, but who are not supported by it or who do not get technical support to have</p><p>their doubts or questioning answered.</p><p>Getting to know and to understand the characteristics of the milk to be used for doce de leite</p><p>production, knowing the quality profile of the product desired at the end of the production</p><p>process (Figure 8), and having in hand the necessary tools and kowledge to control this process</p><p>(mainly the Maillard reactions), are the main skills expected from professionals who will work in</p><p>doce de leite processing.</p><p>Doce de leite can be produced through different technology routes. The route (process) is</p><p>certainly the most important element involved in defining the characteristics of the doce de</p><p>leite.</p><p>The doce de leite technology is closely related to the type of equipment used in the production</p><p>process, in each company. It is possible to observe that oftentimes, the factor limiting doce de</p><p>leite technology improvement is not its cost, or the lack of technical skills, but the equipment</p><p>available (process) for product manufacturing.</p><p>A provoking statement: it is possible to make doce de leite with varying concentration time</p><p>ranging from 30 minutes to 6 hours using the same amount of milk. This statement shows that</p><p>such a factor can have an impact on lack of competitiveness in the doce de leite industry.</p><p>TU - Dresden | UFJF 23</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Doce de leite manufacturing</p><p>processes</p><p>Total batch manufacturing process</p><p>Manufacturing based on pre-concentration in vacuum evaporator and finishing in</p><p>open pan</p><p>Manufacturing with total concentration in vacuum evaporator and sterilization in</p><p>autoclave system</p><p>Manufacturing based on doce de leite bars with sucrose crystallization stage.</p><p>Batch manufacturing system with fractioned mix addition</p><p>Continuous flow manufacturing with total concentration in vacuum evaporator and</p><p>viscosity control tank (hot well)</p><p>Manufacturing in colloidal mill without evaporation process;</p><p>Manufacturing with pre-concentration in vacuum evaporator and finishing in open</p><p>pan and lactose micro-crystallization</p><p>Manufacturing based on sucrose pre-caramelizing and total batch system</p><p>CHAPTER THREE: THE TECHNOLOGICAL AXIS OF THE BRAZILIAN INDUSTRIAL PARK</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>TU - Dresden | UFJF24</p><p>CHAPTER FOUR: THE TECHNOLOGICAL AXIS OF THE BRAZILIAN INDUSTRIAL PARK</p><p>Step 1</p><p>Raw material standardization: raw materials (milk and sugar) must always have</p><p>the same features and quality, with minimal variations between batches. In the</p><p>case of milk, the main elements regard fat and acidity. Therefore, constant</p><p>supplier changes should be avoided [29].</p><p>7 steps to get a successful doce de leite</p><p>Step 2</p><p>Milk homogenization: a process carried out through mechanical methods, based</p><p>on homogenizers that aim at reducing the size of the milk fat globules</p><p>in order</p><p>to standardize it, is essencial to guarantee good texture and viscosity [29] .</p><p>Step 3</p><p>Adapting the formulation: if there is a change in milk and sugar standards, it is</p><p>important to have formulations adjusted to the raw materials. In other words, if</p><p>it is necessary to change the amount of milk, because of its fat content, for</p><p>example, it is necessary to change the proportional amount of sugar [29].</p><p>Step 4</p><p>Evaporation control: it is important to follow the standard time during the</p><p>concentration process, otherwise the final Maillard reaction result will likely</p><p>vary [29].</p><p>Step 5</p><p>Knowing the equipment: it is necessary to know the equipment used in order to</p><p>always carry out the process in the same way. Differences in color, taste and</p><p>texture can occur, depending on the equipment. The larger the vat, the greater</p><p>the evaporation rate, which changes the product's color, for example [29] .</p><p>Step 6</p><p>Knowing when to stop: it is necessary to know the right time to stop the</p><p>evaporation process and thus slow down the Maillard reaction. This is crucial</p><p>for production and depends on the producers' sensitivity (know how) [29].</p><p>Step 7</p><p>Careful packaging: regardless of whether doce de leite is going to be packaged</p><p>in cans, plastic or glass jars, care must be taken with hygiene during packaging.</p><p>Packages must be well sealed and stored under controlled temperature</p><p>conditions. This process prevents the development of undesirable</p><p>microorganisms (such as mold and yeast) and the appearance of other defects</p><p>[29].</p><p>TU - Dresden | UFJF 25</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Doce de leite</p><p>has been</p><p>gaining more</p><p>space, both in</p><p>Brazil and</p><p>abroad.</p><p>TU - Dresden | UFJF26</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Why Germany?</p><p>Although doce de leite is a common product consumed by the Latin American population, it is</p><p>not exclusive to this continent. There are products made with milk and sugar in different</p><p>countries that, after cooking, acquire typical features of a brown product with pronounced</p><p>flavor, which is widely used for direct or indirect consumption in culinary applications.</p><p>Each country gives a different name for this preparation type and the obtained products have</p><p>numerous variations in color, physical appearance, shape, texture, taste and commercial names.</p><p>However, these products are not widely commercialized or consumed in some countries, since</p><p>they are not part of their tradition or not known, such as the case of Germany.</p><p>Despite the strong German tradition in sweet cuisine, the consumption of products or desserts</p><p>with typical doce de leite features is not usual in this country. This aspect is interesting because</p><p>it allows the study of a new product acceptance by this consumer, even if it is widely known and</p><p>manufactured in other countries or regions. This study type provides extremely relevant data to</p><p>assess the feasibility of exporting products.</p><p>One of the major challenges for the introduction of a new product lies on explaining it to new</p><p>consumers. Different strategies and approaches are known and used for this purpose. Guided</p><p>tasting is a widely used technique, according to which, the consumer has access to the product</p><p>while receiving different information about it, about its manufacturing method, origin,</p><p>composition, ingredients, among others.</p><p>CHAPTER FOUR</p><p>A Dresden’s</p><p>case study</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>27</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Dresden Science Night</p><p>Questions answered by the tasters:</p><p>The city of Dresden, capital of the federal state of Saxony, has</p><p>strong tradition of bringing society closer to science. Every</p><p>year, the city organizes a special night, when universities,</p><p>research institutions and science-related companies open their</p><p>facilities, laboratories, classrooms and archives to the public.</p><p>In 2023, the city held the 20th edition of Dresden Science</p><p>Night, on June 30, from 5pm to midnight. During this edition,</p><p>the Chair of Food Chemistry at the Technical University of</p><p>Dresden conducted a guided tasting of doce de leite for the</p><p>public.</p><p>Cultural differences are huge between countries, so</p><p>understanding the market’s preference is very important.</p><p>Thus, two different types of doce de leite were offered to the</p><p>public during the tasting. These two formulations were made</p><p>with the same ingredients and presented the same general</p><p>composition. The only difference between them was the</p><p>intensity of the heat treatment applied during production,</p><p>which provided products with pronounced differences</p><p>regarding color, flavor and texture (Tables 1 and 2). The</p><p>products were labeled as Bright and Dark, for simple</p><p>communication.</p><p>Individual portions of 4-5 g of each product were served in</p><p>baked wafers (Ø 40 mm) to more than 500 people during the</p><p>event. In total, 165 individuals of this population answered an</p><p>electronic form with 6 questions aimed at assessing personal</p><p>profile, previous contact with doce de leite, preference</p><p>between the 2 tasted products, first reaction/emotion to the</p><p>product, purchase intention and tendency to recommend the</p><p>product.</p><p>What is your age group and gender?</p><p>Is this your first time eating doce de leite?</p><p>Which doce de leite do you prefer?</p><p>What is your first reaction to doce de leite?</p><p>How likely are you to buy the doce de leite?</p><p>How likely are you to recommend doce de leite to your</p><p>friends, colleagues or family members?</p><p>©</p><p>T</p><p>UD</p><p>_L</p><p>C</p><p>©</p><p>T</p><p>UD</p><p>_L</p><p>C</p><p>©</p><p>T</p><p>UD</p><p>_L</p><p>C</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>©</p><p>T</p><p>UD</p><p>_L</p><p>C</p><p>TU - Dresden | UFJF</p><p>Figure 9 – photos from the 20th</p><p>edition of Dresden Science Night.</p><p>28</p><p>https://physics-of-life.tu-dresden.de/events/2023/06/30/dresden-science-night-2023</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>In total, 56% of tasters belonged to the</p><p>female gender; 42%, to the male gender; and</p><p>2% defined themselves as others. The aliquot</p><p>of 82% of tasters reported to be under 34</p><p>years old, with higher concentration within</p><p>the age group 25-29 years (20%). In total,</p><p>18% of tasters were children in the age group</p><p>up-to-14 years (Figure 10). Thus, the</p><p>gathered data best represent the young adult</p><p>public, which was followed by children.</p><p>Figure 10 – Tasters’ gender and age group</p><p>data (n = 165)</p><p>Overall, 88% of tasters indicated that they ate</p><p>doce de leite for the first time during the</p><p>event. This finding confirms the premise that</p><p>the product is not part of their eating habits</p><p>(Figure11).</p><p>The highest preference was recorded for the</p><p>Bright product (43.6%). The Dark product</p><p>ranked the second position, with 32.1%</p><p>preference. In total, 21.8% tasters reported</p><p>no preference between the two products, and</p><p>only 2.4% of them did not prefer either of</p><p>them. Therefore, 97.6% of tasters reported</p><p>favorable preference for the consumed doce</p><p>de leite (Figure 11).</p><p>Cumulative values (added with data from both</p><p>product types) showed that 65.4% tasters had</p><p>positive evaluation for the Bright product, and</p><p>53.9% of them were positive to the Dark</p><p>product.</p><p>Figure 11 – Previous consumption data and</p><p>preference indication for doce de leite. (n =</p><p>165)</p><p>TU - Dresden | UFJF 29</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>People influence people. Nothing influences</p><p>more than the recommendation of a friend or</p><p>family member. Thus, product</p><p>recommendation results show that 68% of</p><p>tasters were favorable to recommend the</p><p>product to friends, colleagues and family.</p><p>There were 37% indications in the "Very</p><p>possible" description, which is the most</p><p>positive of the 5-level scale (Figure 12 c). The</p><p>recorded mean was 3.9 ± 1.1, which is closer</p><p>to the "Certain" description. The aliquot of 9%</p><p>indicated no favorability to indicate, and 23%</p><p>of tasters did not know how to answer.</p><p>Word-of-mouth marketing (or WOM</p><p>marketing) is when a consumer's interest in a</p><p>company's product or service is reflected on</p><p>their everyday dialogues. Word-of-mouth</p><p>marketing is one of the most powerful forms</p><p>of advertising, as consumers trust</p><p>recommendations from their friends more</p><p>than traditional media. Thus, recorded results</p><p>reinforce doce de leite’s potential</p><p>to self-</p><p>promotion within a new consumer market.</p><p>For the credibility of the interpretation of the</p><p>first emotion, purchase intention and product</p><p>recommendation scales applied, their</p><p>reliability was assessed by Cronbach's alpha</p><p>criterion. Original data were analyzed in SPSS</p><p>software for this purpose. Cronbach's alpha</p><p>criterion was found to be 0.824. This number</p><p>showed high scales’ reliability.</p><p>Based on the results, first emotion was</p><p>positively correlated to purchase intention (r</p><p>= 0.65, p = 0.01) and to product</p><p>recommendation (r = 0.644, p = 0.01).</p><p>Purchase intention and product</p><p>recommendation also presented positive</p><p>correlation (r = 0.64, p = 0.01).</p><p>Regarding results of tasters’ first reaction,</p><p>after doce de leite consumption, 97% of them</p><p>reported positive feeling towards it. Scoring</p><p>from 1 to 8 points, on the used 8-emoji scale</p><p>(Figure12a), wherein 1 is the most negative</p><p>reaction and 8 is the most positive one, the</p><p>overall mean recorded for the first reaction</p><p>was 7.1 ± 0.9 - it was the closest to the "I</p><p>liked it" description. It is only one level below</p><p>the most positive "I loved it" evaluation</p><p>possible. This finding suggests high product</p><p>acceptance by tasters.</p><p>Purchase intention data (Figure 12 b)</p><p>indicates 77% favorability: 28% standing out</p><p>at the highest level ("Very likely") of the used</p><p>7-emoji scale. If one takes into consideration</p><p>a score from 1 to 7, wherein 7 is the most</p><p>favorable one, the overall average obtained</p><p>was 5.4 ± 1.5 - this number is closer to the</p><p>"Certain" description. It is important to</p><p>highlight that tasters were not informed about</p><p>the product’s estimated price, so this</p><p>response for purchase intention was only</p><p>influenced by the product’s emotional and</p><p>sensory features.</p><p>Only 11% of tasters reported non- favorability</p><p>for purchase intention. Another 11% of</p><p>tasters indicated not to be able to answer.</p><p>If one takes into account the fact that 88% of</p><p>tasters consumed doce de leite for the first</p><p>time in the event, and that 97% of them</p><p>reported preference for the product, non-</p><p>favorability results and not knowing how to</p><p>answer could most likely be attributed to the</p><p>short-time contact with the product, or even</p><p>to unfamiliarity with other aspects that also</p><p>have impact on purchase decision, such as</p><p>brand, price and availability, for example.</p><p>TU - Dresden | UFJF30</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>Figure 12 – Results of first reaction/emotion to doce de leite (a), purchase intention (b) and</p><p>product recommendation (c). (n= 165).</p><p>A</p><p>B</p><p>C</p><p>TU - Dresden | UFJF 31</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>Color parameters L* and C*ab also show the</p><p>influence of heat treatment type on doce de</p><p>leite features. The Dark product showed lower</p><p>values for both L* (42.41 ± 0.10) and Chroma</p><p>(23.41 ± 0.45) than the Bright one (L* 55.01 ±</p><p>0.04 and C*ab 26.80 ± 0.27). These results</p><p>are directly related to the generated browning</p><p>reactions.</p><p>It is also important observing the impact of</p><p>heat treatment type on products’ texture</p><p>features, such as hardness, cohesiveness and</p><p>gumminess. The Dark product presented</p><p>higher values for these parameters than the</p><p>Bright one (Table 1). This effect is directly</p><p>related to the impact of the heat treatment on</p><p>protein properties, thereby modulating the</p><p>doce de leite matrix.</p><p>Thus, based on the results, it is imperative to</p><p>highlight the practical feasibility for developing</p><p>several different products with the same</p><p>centesimal composition, but with fully</p><p>different features, by applying specific heat</p><p>treatments (Figure 13).</p><p>Despite the sensory differences observed in</p><p>the products, they were prepared with the</p><p>same centesimal composition in order to</p><p>avoid the influence of the following variables</p><p>during tasting: carbohydrates 55.0 g/100g,</p><p>protein 7.6 g/100g and total fat 9.0 g/100g.</p><p>Products were subjected to 2 different heat</p><p>treatments in autoclave, at F₀ equal to</p><p>3.85 ± 0.25 and 19.09 ± 0.21, respectively,</p><p>for the Bright and Dark doce de leite. The</p><p>higher intensity of the heat treatment applied</p><p>to the Dark product provided statistically</p><p>significant differences in pH, ΔpH, acidity,</p><p>color (L* and C*ab) and texture parameters</p><p>(hardness, cohesiveness and gumminess), as</p><p>shown in Table 1.</p><p>The Dark product presented the lowest pH</p><p>(5.41 ± 0.06) and the highest ΔpH (0.83 ±</p><p>0.06) and acidity (0.72 ± 0.02 g lactic acid</p><p>/100g) values in comparison to the Bright one</p><p>(pH 5.88 ± 0.06, ΔpH 0.36 ± 0.06 and acidity</p><p>0.46 ± 0.02 g lactic acid /100g).</p><p>Products subjected to higher heat treatment</p><p>intensity tend to present higher total</p><p>developed acidity (TDA), mainly due to</p><p>changes in salt balance, caseins and lactose.</p><p>Such changes lead to a more acidic product</p><p>that may present sensory differences, even in</p><p>comparison to a product with the same</p><p>centesimal composition, due to the influence</p><p>of the salty taste on the perception of sweet</p><p>taste.</p><p>©</p><p>T</p><p>UD</p><p>_L</p><p>C</p><p>Figure 13 – Doces de leite produced with the</p><p>same centesimal composition, but through</p><p>different heat treatments.</p><p>TU - Dresden | UFJF32</p><p>Parameters</p><p>Doce de leite</p><p>Bright Dark</p><p>F₀ 3.85 ± 0.25 19.09 ± 0.21</p><p>pH 5.88 ± 0.06 5.41 ± 0.06</p><p>ΔpH 0.36 ± 0.06 0.83 ± 0.06</p><p>Acidity</p><p>(g lactic acid /100g) 0.46 ± 0.02 0.72 ± 0.02</p><p>Lightness (L*) 55.01 ± 0.04 42.41 ± 0.10</p><p>Chroma (C*ab) 26.80 ± 0.27 23.41 ± 0.45</p><p>Hardness (g) 634.5 ± 15.7 1274.5 ± 52.1</p><p>Cohesiveness 0.60 ± 0.02 0.82 ± 0.04</p><p>Gumminess (g) 378.6 ± 19.1 1042.6 ± 76.4</p><p>Table 1 - Effect of heat treatment on pH values,</p><p>acidity, color and texture of doce de leite</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>TU - Dresden | UFJF 33</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Rheological behavior describes the</p><p>mechanical behavior of materials when they</p><p>are subjected to deformation. The herein</p><p>carried out rheological analyses were</p><p>performed at 22 °C, in four different steps:</p><p>initially, the constant shear rate of 0.1 s⁻¹, for</p><p>10 s, was used for sample thixotropy loss;</p><p>then, the upward shear rate ranging from 0.1</p><p>to 100 s⁻¹, for 200 s, was tested; stabilization</p><p>was tested at 100 s⁻¹, for 30 seconds; and</p><p>downward shear rate ranging from 100 to 0.1</p><p>s⁻¹, for 200 s, was tested.</p><p>Protein structural changes and their different</p><p>interactions are directly related to doce de</p><p>leite's rheological behavior. Results shown in</p><p>Figure 14 clearly evidence that heat</p><p>treatment applied has an influence on these</p><p>properties, if one takes into consideration the</p><p>fact that both products had the same general</p><p>composition, but totally different viscosity</p><p>values, at the same shear rates.</p><p>This feature provides great industrial</p><p>potential for the development of products</p><p>with special sensory features, without the</p><p>addition of thickening or stabilizing</p><p>ingredients or additives.</p><p>The downward shear rate ranging from 100 to</p><p>0.1 s⁻¹ was used to plot data on shear rate (X</p><p>axis) versus shear stress (Y axis) graphs</p><p>(Figure 15), and to fit the Herschel-Bulkley</p><p>model:</p><p>The Bright doce de leite presented the highest</p><p>consistency index (highest K value, 119.6 ±</p><p>9.4 Pa.sⁿ) (Table 2). The n<1 values (flow</p><p>behavior index) recorded for the two products</p><p>have confirmed their pseudoplastic behavior.</p><p>The Dark doce de leite accounted for the</p><p>lowest n value (0.36 ± 0.01), and it turned</p><p>this type into the most pseudoplastic one.</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>Another aspect that can be seen in Table 2 lies</p><p>on the apparent viscosity (ηₐ) calculated at</p><p>shear rate of 100 s⁻¹. The apparent viscosity of</p><p>the dark doce de leite (3.30 ± 0.12 Pa.s) was</p><p>lower than that recorded for the Bright one</p><p>(9.57± 1.93 Pa.s).</p><p>Figure 14 – Apparent viscosity of doce de leite</p><p>(Pa.s) based on shear rate from 0.1 s⁻¹ to 100</p><p>s⁻¹, at 22 °C. Close symbols: upward shear</p><p>rate; open symbols: downward shear rate.</p><p>Bright (black) and Dark doce de leite (red)</p><p>Figure 15 – Shear stress of doce de leite (Pa)</p><p>based on shear rate ranging from 100 s⁻¹ to</p><p>0.1 s⁻¹, at 22 °C. Bright (black) and Dark doce</p><p>de leite (red)</p><p>TU - Dresden | UFJF34</p><p>Parameters</p><p>Herschel-Bulkley model</p><p>(downward shear rate)</p><p>Doce de leite</p><p>Bright Dark</p><p>τ₀ - Initial yield stress (Pa) 0.0 ± 11.1 40.6 ± 5.5</p><p>K - Consistency index (Pa.sⁿ) 119.6 ± 9.4 55.7 ± 5.2</p><p>n - Flow behaviour index 0.48 ± 0.02 0.36 ± 0.01</p><p>R² – Adequacy Fitting 0.9972 0.9959</p><p>ηₐ – Average apparent viscosity</p><p>calculated at 100 s⁻¹ of shear rate (Pa.s)</p><p>9.57 ± 1.93 3.30 ± 0.12</p><p>Table 2 - Herschel-Bulkley model parameters</p><p>(downward shear rate) recorded for the Bright</p><p>and Dark doce de leite</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>Based on the herein recorded preliminary</p><p>results, doce de leite subjected to the highest</p><p>heat treatment apparently presented structure</p><p>more susceptible to the deformation process,</p><p>if one has in mind the greater decrease in</p><p>viscosity due to shear rate increase, in</p><p>comparison to the product subjected to the</p><p>lowest heat treatment, as shown in Figure 14.</p><p>Further studies could elucidate differences in</p><p>protein structures developed in both Bright</p><p>and Dark doce de leite.</p><p>The lowest apparent viscosity value at a shear</p><p>rate of 100 s⁻¹ recorded for Dark doce de leite</p><p>contrast the highest hardness, adhesiveness</p><p>and gumminess values observed through the</p><p>instrumental texture profile analysis (Table 1)</p><p>applied to the same product. These results</p><p>highlight, once again, the great influence of</p><p>heat treatment on doce de leite's structure.</p><p>Correlations between heat treatment</p><p>intensity, and the rheological and textural</p><p>features of doce de leite require, require</p><p>further investigation.</p><p>TU - Dresden | UFJF 35</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>CHAPTER FOUR: A DRESDEN’S CASE STUDY</p><p>A substantial part of the attraction and</p><p>importance of flavors in food is due to the</p><p>sensory impact they produce, which translates</p><p>into a pleasant and distinctive sensation when</p><p>consuming a certain type of food. This also</p><p>applies to the flavor compounds in doce de</p><p>leite. An important factor is that the volatile</p><p>compounds found in doce de leite are naturally</p><p>developed during the manufacturing process.</p><p>Therefore, there is no real reason to add flavor</p><p>additives to the product, despite being</p><p>authorized by law.</p><p>Both samples (Bright and Dark) have their</p><p>characteristic “flavor finger print”. More and</p><p>higher peaks of flavor compounds are present</p><p>in the Dark samples (Figure 16) and further</p><p>studies are needed to investigate the chemistry</p><p>behind the formation of these individual</p><p>compounds.</p><p>Figure 16 – Volatile compounds profiles in</p><p>Bright and Dark doce de leite, identified by</p><p>HS-SPME-GC/MS .</p><p>TU - Dresden | UFJF</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>36</p><p>Although doce de leite is a simple product regarding its</p><p>ingredients (milk and sugar), its complexity is remarkable,</p><p>since all its color, flavor, texture and rheology features are</p><p>related to different chemical reactions taking place during</p><p>different possible manufacturing methods. However, they are</p><p>not well-known and reported in the scientific literature. This is</p><p>certainly one of the great challenges faced by this knowledge</p><p>field, which needs further updates.</p><p>It is important having in mind that Brazil has the world's</p><p>largest technological park focused on doce de leite</p><p>production. However, significant progress needs to be made</p><p>in order for the country to enter the international industrial</p><p>scenario, as it is already in the academic context of this</p><p>particular knowledge field.</p><p>Cultural differences between countries are gigantic, and such</p><p>differences force the products to adjust to the market they</p><p>will be inserted in or exported to. Oftentimes, when a</p><p>company starts to export, it achieves significant</p><p>improvements, due to new management standards,</p><p>technologies, management strategies, labor qualification,</p><p>value addition to the brand, as well as improvements in</p><p>external sectors, such as better image in front of customers</p><p>and suppliers and the creation of a competitive differential to</p><p>deal with competitors.</p><p>Commercialization in new markets, in other countries, can</p><p>make the market share naturally increase. However, the path</p><p>to export doce de leite is not just a matter of economic</p><p>strategy for Brazil, but of repositioning. Buyers abroad are</p><p>demanding; moreover, both consumers and suppliers know</p><p>that exports companies can place their products abroad</p><p>thanks to their efforts to become more competitive,</p><p>professional, as well as more technologically and scientifically</p><p>established.</p><p>A long journey ahead</p><p>CONCLUSION</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>©</p><p>G</p><p>et</p><p>ty</p><p>Im</p><p>ag</p><p>es</p><p>— UFJF | TU Dresden</p><p>Lebensmittelchemie</p><p>37</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>References</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>[1] DOCE DE LEITE – MAPA DO BRASIL 2022, Mapeamento dos fabricantes de doce de leite no</p><p>Brasil, Inovaleite, accessed 10 February 2022, <https://www.google.com/maps/d/u/0/viewer?</p><p>mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-</p><p>48.38496359999998&z=3>.</p><p>[2] GUIMARÃES, M 2019, Crise na Argentina leva fábricas de doce de leite a operarem no</p><p>limite, Globo Rural, accessed 10 February 2022,</p><p><https://revistagloborural.globo.com/Noticias/Empresas-e-Negocios/noticia/2019/09/crise-</p><p>na-argentina-leva-fabricas-de-doce-de-leite-operarem-no-</p><p>limite.html#:~:text=Segundo%20o%20Centro%20de%20Ind%C3%BAstria,foi%20destinado%20</p><p>ao%20consumo%20dom%C3%A9stico>.</p><p>[3] GOMES, R. A. R.; SILVA, R. O. P.; VAN DENDER, A. G.; ZACARCHENCO, P. B. O setor de</p><p>produtos lácteos. In: ZACARCHENCO, P. B.; VAN DENDER, A. G.; REGO, R. A. Brasil Dairy</p><p>Trends 2020. Ital, 2017, p. 29. accessed 10 February 2022,</p><p><http://brasildairytrends.com.br/30/#zoom=z>.</p><p>[4] BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria deDefesa</p><p>Agropecuária. Departamento de Inspeção de Produtos de Origem Animal. Portaria nº 354, de</p><p>04de setembro de1997. Regulamento Técnico paraFixação de Identidade e Qualidade de</p><p>Doce de Leite. Diário Oficial da República Federativa do Brasil, Brasília, n. 172, 8 set. 1997.</p><p>Seção 1. accessed 10 February 2022,</p><p><https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?</p><p>data=08/09/1997&jornal=1&pagina=37&totalArquivos=160>.</p><p>[5] G1 2018, No Dia Mundial do Doce de Leite, veja como a iguaria é chamada em outros países,</p><p>G1, accessed 10 February 2022, <https://g1.globo.com/mundo/noticia/2018/10/11/no-dia-</p><p>mundial-do-doce-leite-veja-como-a-iguaria-e-chamada-em-outros-paises.ghtml>.</p><p>TU - Dresden | UFJF38</p><p>https://www.google.com/maps/d/u/0/viewer?mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-48.38496359999998&z=3</p><p>https://www.google.com/maps/d/u/0/viewer?mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-48.38496359999998&z=3</p><p>https://www.google.com/maps/d/u/0/viewer?mid=1G7d8srFbMhebUtllbxHRYmvSs41Vz5s4&ll=-19.375230906169758%2C-48.38496359999998&z=3</p><p>https://revistagloborural.globo.com/Noticias/Empresas-e-Negocios/noticia/2019/09/crise-na-argentina-leva-fabricas-de-doce-de-leite-operarem-no-limite.html#:~:text=Segundo%20o%20Centro%20de%20Ind%C3%BAstria,foi%20destinado%20ao%20consumo%20dom%C3%A9stico</p><p>https://revistagloborural.globo.com/Noticias/Empresas-e-Negocios/noticia/2019/09/crise-na-argentina-leva-fabricas-de-doce-de-leite-operarem-no-limite.html#:~:text=Segundo%20o%20Centro%20de%20Ind%C3%BAstria,foi%20destinado%20ao%20consumo%20dom%C3%A9stico</p><p>https://revistagloborural.globo.com/Noticias/Empresas-e-Negocios/noticia/2019/09/crise-na-argentina-leva-fabricas-de-doce-de-leite-operarem-no-limite.html#:~:text=Segundo%20o%20Centro%20de%20Ind%C3%BAstria,foi%20destinado%20ao%20consumo%20dom%C3%A9stico</p><p>https://revistagloborural.globo.com/Noticias/Empresas-e-Negocios/noticia/2019/09/crise-na-argentina-leva-fabricas-de-doce-de-leite-operarem-no-limite.html#:~:text=Segundo%20o%20Centro%20de%20Ind%C3%BAstria,foi%20destinado%20ao%20consumo%20dom%C3%A9stico</p><p>http://brasildairytrends.com.br/30/#zoom=z</p><p>https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/09/1997&jornal=1&pagina=37&totalArquivos=160</p><p>https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/09/1997&jornal=1&pagina=37&totalArquivos=160</p><p>https://g1.globo.com/mundo/noticia/2018/10/11/no-dia-mundial-do-doce-leite-veja-como-a-iguaria-e-chamada-em-outros-paises.ghtml</p><p>https://g1.globo.com/mundo/noticia/2018/10/11/no-dia-mundial-do-doce-leite-veja-como-a-iguaria-e-chamada-em-outros-paises.ghtml</p><p>[6] MARCIANO, P 2021, Delícia de Minas: Viçosa tem a fabricação de doce de leite reconhecida</p><p>como interesse cultural, G1, accessed 1 August 2023, <https://g1.globo.com/mg/zona-da-</p><p>mata/noticia/2021/11/17/delicia-de-minas-vicosa-tem-a-fabricacao-de-doce-de-leite-</p><p>reconhecida-como-interesse-cultural.ghtml>.</p><p>[7] COMEX STAT 2022, Exportação Geral, Ministério da Indústria, Comércio Exterior e</p><p>Serviços, accessed 10 February 2022, <http://comexstat.mdic.gov.br/pt/geral/51940>.</p><p>[8] COMEX STAT 2022, Exportação por país, Ministério da Indústria, Comércio Exterior e</p><p>Serviços, accessed 10 February 2022, <http://comexstat.mdic.gov.br/pt/geral/51938>.</p><p>[9] COMEX STAT 2022. Importação Geral, Ministério da Indústria, Comércio Exterior e</p><p>Serviços, accessed 10 February 2022, <http://comexstat.mdic.gov.br/pt/geral/51941>.</p><p>[10] COMEX STAT 2022. Importação por país, Ministério da Indústria, Comércio Exterior e</p><p>Serviços, accessed 10 February 2022, <http://comexstat.mdic.gov.br/pt/geral/51942>.</p><p>[11] MAILLARD, Louis Camille. Action des acides amines sur les sucres; formation des</p><p>melanoidines par voie methodique. Comptes R. Acad. Sci.(Paris), v. 154, p. 66-68, 1912.</p><p>[12] HODGE, John E. Dehydrated foods, chemistry of browning reactions in model systems.</p><p>Journal of agricultural and food chemistry, v. 1, n. 15, p. 928-943, 1953.</p><p>[13] HELLWIG, Michael; HENLE, Thomas. Baking, ageing, diabetes: a short history of the</p><p>Maillard reaction. Angewandte Chemie International Edition, v. 53, n. 39, p. 10316-10329,</p><p>2014.</p><p>[14] BROWNLEE, Michael; VLASSARA, HELEN; CERAMI, Anthony. Nonenzymatic glycosylation</p><p>and the pathogenesis of diabetic complications. Annals of internal medicine, v. 101, n. 4, p.</p><p>527-537, 1984.</p><p>[15] BALDENSPERGER, Tim et al. Novel α-oxoamide advanced-glycation endproducts within</p><p>the N 6-carboxymethyl lysine and N 6-carboxyethyl lysine reaction cascades. Journal of</p><p>agricultural and food chemistry, v. 66, n. 8, p. 1898-1906, 2018.</p><p>[16] AKILLIOĞLU, H. Gül; GOKMEN, Vural. Effects of hydrophobic and ionic interactions on</p><p>glycation of casein during Maillard reaction. Journal of agricultural and food chemistry, v. 62, n.</p><p>46, p. 11289-11295, 2014.</p><p>[17] LIMA, Maria; ASSAR, Shima H.; AMES, Jennifer M. Formation of N ε-(carboxymethyl)</p><p>lysine and loss of lysine in casein glucose− fatty acid model systems. Journal of agricultural and</p><p>food chemistry, v. 58, n. 3, p. 1954-1958, 2010.</p><p>REFERENCES</p><p>TU - Dresden | UFJF 39</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>https://g1.globo.com/mg/zona-da-mata/noticia/2021/11/17/delicia-de-minas-vicosa-tem-a-fabricacao-de-doce-de-leite-reconhecida-como-interesse-cultural.ghtml</p><p>https://g1.globo.com/mg/zona-da-mata/noticia/2021/11/17/delicia-de-minas-vicosa-tem-a-fabricacao-de-doce-de-leite-reconhecida-como-interesse-cultural.ghtml</p><p>https://g1.globo.com/mg/zona-da-mata/noticia/2021/11/17/delicia-de-minas-vicosa-tem-a-fabricacao-de-doce-de-leite-reconhecida-como-interesse-cultural.ghtml</p><p>http://comexstat.mdic.gov.br/pt/geral/51940</p><p>http://comexstat.mdic.gov.br/pt/geral/51938</p><p>http://comexstat.mdic.gov.br/pt/geral/51941</p><p>http://comexstat.mdic.gov.br/pt/geral/51942</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>[18] LIMA, Maria; MOLONEY, Catherine; AMES, Jennifer M. Ultra performance liquid</p><p>chromatography-mass spectrometric determination of the site specificity of modification of β-</p><p>casein by glucose and methylglyoxal. Amino Acids, v. 36, n. 3, p. 475-481, 2009.</p><p>[19] MORALES, F. J.; VAN BOEKEL, M. A. J. S. Formation of lysylpyrraline in heated sugar-</p><p>casein solutions. Netherlands Milk and Dairy Journal, v. 50, p. 347-370, 1996.</p><p>[20] PELLEGRINO, L. et al. Heat-induced aggregation and covalent linkages in β-casein model</p><p>systems. International Dairy Journal, v. 9, n. 3-6, p. 255-260, 1999.</p><p>[21] OLIVER, Christine M.; MELTON, Laurence D.; STANLEY, Roger A. Functional properties of</p><p>caseinate glycoconjugates prepared by controlled heating in the ‘dry’state. Journal of the</p><p>Science of Food and Agriculture, v. 86, n. 5, p. 732-740, 2006.</p><p>[22] PINTO, Michele S. et al. Heating and glycation of β-lactoglobulin and β-casein: Aggregation</p><p>and in vitro digestion. Food Research International, v. 55, p. 70-76, 2014.</p><p>[23] MOECKEL, Ulrike et al. Glycation reactions of casein micelles. Journal of agricultural and</p><p>food chemistry, v. 64, n. 14, p. 2953-2961, 2016.</p><p>[24] HELLWIG, Michael; NITSCHKE, Julia; HENLE, Thomas. Glycation of N-ε-</p><p>carboxymethyllysine. European Food Research and Technology, p. 1-13, 2021.</p><p>[25] BASTOS, D. H. M.; SHIBAO, J.; FERREIRA, E. L.; BOMBO, A. J. Produtos da reação de</p><p>Maillard em alimentos industrializados. Nutrire: rev. Soc. Bras. Alim. Nutr., v. 36, n. 3, p. 63-</p><p>78, 2011.</p><p>[26] FENNEMA, O. R.; SRINIVASAN D.; KIRK, L. P. Química de Alimentos de Fennema.</p><p>Tradução Adriano Brandelli (et al.). 4. ed. Porto Alegre: Artmed, 2010. 900p.</p><p>[27] RODRIGUEZ, A.; CUFFIA, F.; PIAGENTINI, A. M.; LEMA, P.; PANIZZOLO, L. A.; ROZYCKI,</p><p>S. D. Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose</p><p>system. International Journal of Dairy Technology, v. 69, p. 1-7, 2016.</p><p>[28] O’BRIEN, John. Non-enzymatic degradation pathways of lactose and their significance in</p><p>dairy products. In: Advanced dairy chemistry. Springer, New York, NY, 2009. p. 232.</p><p>[29] FoRC - Food Research Center 2022, Conheça os segredos para a produção do doce de leite</p><p>ideal, FoRC, accessed 1 August 2023: <https://alimentossemmitos.com.br/conheca-os-</p><p>segredos-para-a-producao-do-doce-de-leite-ideal>.</p><p>REFERENCES</p><p>TU - Dresden | UFJF40</p><p>https://alimentossemmitos.com.br/conheca-os-segredos-para-a-producao-do-doce-de-leite-ideal</p><p>https://alimentossemmitos.com.br/conheca-os-segredos-para-a-producao-do-doce-de-leite-ideal</p><p>https://alimentossemmitos.com.br/conheca-os-segredos-para-a-producao-do-doce-de-leite-ideal</p><p>Made by Maillard's</p><p>Reaction</p><p>TU - Dresden | UFJF 41</p><p>MARKET-SCIENCE-TECHNOLOGY</p><p>Lebensmittelchemie</p><p>www.chm.tu-dresden.de/lc1</p><p>thomas.henle@tu-dresden.de</p><p>Chair of Food Chemistry</p><p>TU - Dresden | UFJF</p><p>https://tu-dresden.de/mn/chemie/lc</p><p>Graduate Program in Chemistry</p><p>www2.ufjf.br/international</p><p>rodrigo.stephani@ufjf.br</p><p>Chemistry Department</p><p>TU - Dresden | UFJF</p><p>https://www2.ufjf.br/international/</p><p>TU - Dresden | UFJF</p><p>Multicenter Research Group</p><p>www.inovaleite.com</p><p>Peter Henry Rolfs Avenue - UFV Campus</p><p>Viçosa/MG - Brazil</p><p>inovaleite@inovaleite.com</p><p>mailto:inovaleite@inovaleite.com</p>