Next Article in Journal
Evaluation of the Impact of Whey Edible Coatings with Bioprotective Cultures and Thyme Essential Oil Applied to Cheese
Previous Article in Journal
Tackling Weaning Stress in Dairy Calves Using Cannabidiol Oil Supplementation—A Pilot Study
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Dairy
Volume 6
Issue 5
10.3390/dairy6050055
dairy-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Use of Microparticulated Whey Protein in Production of Doce de Leite

by
Julia Maria Pires de Matos Vitral
1,
Igor Lima de Paula
1,
Paola Fazollo Lazzarini
1,
Thomas Henle
2,
Uwe Schwarzenbolz
2,
Alan Frederick Wolfschoon-Pombo
3,
Ítalo Tuler Perrone
4,
Luiz Fernando Cappa de Oliveira
1 and
Rodrigo Stephani
1,*
1
Chemistry Department, Federal University of Juiz de Fora, Juiz de Fora 36036-330, MG, Brazil
2
Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
3
Inovaleite-Multicentre Research Group, Viçosa 36570-087, MG, Brazil
4
Department of Pharmaceutical Sciences, School of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora 36036-330, MG, Brazil
*
Author to whom correspondence should be addressed.
Dairy 2025, 6(5), 55; https://doi.org/10.3390/dairy6050055
Submission received: 16 July 2025 / Revised: 19 September 2025 / Accepted: 23 September 2025 / Published: 26 September 2025
(This article belongs to the Section Milk Processing)
Browse Figures
Versions Notes

Abstract

Doce de leite (DL) is a product originating in South America, particularly in countries such as Brazil, Argentina, and Uruguay. The product is widely used for direct consumption and industrial applications and can be added with thickening agents to modify its rheological properties. This study aimed to produce DL with the addition of three different components (skimmed milk powder—SMP, whey protein concentrate—WPC, and microparticulated whey protein—MWP) in two different concentrations (2.1 and 4.2%). The composition of the products aligned with Mercosur regulations, except for the fat content, where the result was slightly lower. The HMF (5-hydroxymethylfurfural) concentration in the samples was also determined, showing no statistically significant differences between products. The products with SMP showed a higher browning index and color saturation compared to WPC and MWP formulations. The addition of MWP increased the hardness (from 10.2 to 467.8 g), gumminess (from 8.2 to 362.1 g), and viscosity (from 6.7 to 18.3 Pa.s) of the DL compared to the control product (SMP). These findings suggest that adding MWP can modulate the rheological and textural characteristics of such products without significantly altering their proximate composition, offering an alternative to using thickeners in this type of product.
Keywords: doce de leite; microparticulation; microparticulated whey protein; texture; rheology; Maillard reaction doce de leite; microparticulation; microparticulated whey protein; texture; rheology; Maillard reaction

Share and Cite

MDPI and ACS Style

Vitral, J.M.P.d.M.; de Paula, I.L.; Lazzarini, P.F.; Henle, T.; Schwarzenbolz, U.; Wolfschoon-Pombo, A.F.; Perrone, Í.T.; de Oliveira, L.F.C.; Stephani, R. Use of Microparticulated Whey Protein in Production of Doce de Leite. Dairy 2025, 6, 55. https://doi.org/10.3390/dairy6050055

AMA Style

Vitral JMPdM, de Paula IL, Lazzarini PF, Henle T, Schwarzenbolz U, Wolfschoon-Pombo AF, Perrone ÍT, de Oliveira LFC, Stephani R. Use of Microparticulated Whey Protein in Production of Doce de Leite. Dairy. 2025; 6(5):55. https://doi.org/10.3390/dairy6050055

Chicago/Turabian Style

Vitral, Julia Maria Pires de Matos, Igor Lima de Paula, Paola Fazollo Lazzarini, Thomas Henle, Uwe Schwarzenbolz, Alan Frederick Wolfschoon-Pombo, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, and Rodrigo Stephani. 2025. "Use of Microparticulated Whey Protein in Production of Doce de Leite" Dairy 6, no. 5: 55. https://doi.org/10.3390/dairy6050055

APA Style

Vitral, J. M. P. d. M., de Paula, I. L., Lazzarini, P. F., Henle, T., Schwarzenbolz, U., Wolfschoon-Pombo, A. F., Perrone, Í. T., de Oliveira, L. F. C., & Stephani, R. (2025). Use of Microparticulated Whey Protein in Production of Doce de Leite. Dairy, 6(5), 55. https://doi.org/10.3390/dairy6050055

Article Metrics

Back to TopTop