Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

RENHE, Ísis Rodrigues Toledo; PEREIRA, Danielle Braga Chelini; SÁ, Jaqueline Flaviana Oliveira de; SANTOS, Marcelo Cerqueira dos; TEODORO, Vanessa Aglaê Martins; MAGALHÃES, Fernando Antônio Resplande; PERRONE, Ítalo Tuler; SILVA, Paulo Henrique Fonseca da

doi:10.1590/1678-457X.34416

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Research Paper • Food Sci. Technol 38 (2) • Apr-Jun 2018 • https://doi.org/10.1590/1678-457X.34416 linkcopy

Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

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An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (a_w), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g^-1 to 4.7 logCFU.g^-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g^-1 to 5.7 log CFU.g^-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product.

Keywords:
compositional characterization; sensorial attributes; microbiology; lactose crystals

Attribute	Average value	Standard deviation	Standard error of the mean	Coefficient of variation (%)
Total solids (g∙100∙g^-1)	72.59	2.93	0.57	4.03
Moisture (g∙100∙g^-1)	27.41	2.93	0.57	10.68
Water activity	0.85	0.015	0.003	1.84
Viscosity (kPa∙s)	9.553	4.333	0.850	45.36
Lactose (g∙100∙g^-1)	10.16	1.75	0.34	17.20
Sucrose (g∙100∙g^-1)	46.48	7.20	1.41	15.48
Total sugar (g∙100∙g^-1)	56.64	7.25	1.42	12.79
Soluble solids (^oBrix)	69.38	1.89	0.37	2.72
Proteins (g∙100∙g^-1)	6.04	0.52	0.10	8.58
Fat (g∙100∙g^-1)	7.85	0.84	0.17	10.72
Lactose crystal size (µm)	18.98	5.64	1.13	29.72
Log NUMCR*	8.16	0.52	0.10	6.38
SWR**	0.631

Total solids		Water activity		Soluble solids		Protein
Brand	Average	Brand	Average	Brand	Average	Brand	Average
6	75.72^a	5	0.87^a	6	71.35^a	9	6.89^a
4	74.93^a	7	0.86^ab	9	70.43^a	5	6.60^ab
1	73.64^ab	3	0.85^ab	4	70.28^ab	3	6.25^abc
3	73.41^ab	9	0.85^ab	2	69.95^ab	4	5.97^bc
2	73.32^ab	8	0.85^abc	3	69.73^ab	1	5.95^bc
7	73.25^ab	1	0.85^bc	1	69.70^ab	6	5.75^bc
9	72.28^ab	2	0.85^bc	8	69.40^ab	7	5.74^bc
5	70.27^b	4	0.84^bc	7	68.77^ab	2	5.68^c
8	70.13^b	6	0.83^c	5	68.00^b	8	5.53^c

Lactose crystal size (µm)		Texture		Characteristic flavor		Flour texture		Viscosity (kPa·s)
Brand	Average	Brand	Average	Brand	Average	Brand	Average	Brand	Average
8	30.05^a	9	4.24^a	2	10.93^a	9	5.31^a	8	12.400^a
9	23.37^ab	5	3.42^ab	3	10.51^a	8	4.47^ab	9	11.867^ab
7	22.50^ab	8	3.31^ab	1	9.93^ab	4	4.38^ab	4	10.800^abc
4	20.00^bc	4	3.30^ab	8	9.45^ab	5	3.78^ab	2	8.000^abcd
6	18.70^bc	3	2.65^ab	9	9.21^ab	2	3.70^ab	3	6.933^abcd
5	18.60^bc	2	2.49^ab	7	9.18^ab	1	3.62^ab	1	6.400^abcd
2	16.93^bc	7	2.19^ab	5	8.74^ab	7	2.96^ab	5	5.733^bcd
1	12.13^c	6	1.98^ab	4	8.60^b	3	2.65^b	6	4.600^cd
3	12.10^c	1	1.91^b	6	7.92^b	6	2.25^b	7	3.733^d

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[TFN1] ^*
Number of lactose crystals;

[TFN2] ^**
SWR = (%sucrose in SCM)/(%sucrose in SCM+%water in SCM).