INFLUÊNCIA DA CONCENTRAÇÃO DE SACAROSE E GORDURA SOBRE A CARACTERÍSTICAS DO DOCE DE LEITE OVINO ZERO LACTOSE: Influence of the Concentration of Sucharose and fat on the Characteristics of the Dulce de Leche of Sheep with zero lactose

إنجليزي. ABSTRACT: The production and industrial processing of sheep's milk is still very small in Brazil, so realize a need to improve the quality and diversity of sheep dairy products offered to the population, the dulce de leche is a dairy product much appreciated by its consumers, with great importance for the Brazilian market so this work aimed to develop a pasty dulce de leche made with sheep milk zero lactose with different concentrations of fat and sucrose evaluating their influence on the physical-chemical characteristics, texture and color. With this work it can be seen that both fat and sucrose play important functions that influenced the characteristics of dulce de leche, it was also observed that sucharose concentration was the variable that most influenced the evaluated characteristics, being decisive for the content of solid, gray proteins , texture and color.   Key words: Maillard Reaction. Dairy Products. Instrumental texture.

الأسبانية؛ قشتالية. ABSTRACT: The production and industrial processing of sheep's milk is still very small in Brazil, so realize a need to improve the quality and diversity of sheep dairy products offered to the population, the dulce de leche is a dairy product much appreciated by its consumers, with great importance for the Brazilian market so this work aimed to develop a pasty dulce de leche made with sheep milk zero lactose with different concentrations of fat and sucrose evaluating their influence on the physical-chemical characteristics, texture and color. With this work it can be seen that both fat and sucrose play important functions that influenced the characteristics of dulce de leche, it was also observed that sucharose concentration was the variable that most influenced the evaluated characteristics, being decisive for the content of solid, gray proteins , texture and color.   Key words: Maillard Reaction. Dairy Products. Instrumental texture.

البرتغالية. RESUMO: A produção e o processamento industrial de leite de ovelhas ainda é muito pequeno no Brasil, assim percebesse uma necessidade de melhorar a qualidade e diversidade dos produtos lácteos ovinos ofertados a população, o doce de leite é um produto lácteo muito apreciado por seus consumidores, com grande importância para o mercado brasileiro assim este trabalho teve por objetivo desenvolver um doce de leite pastoso elaborado com leite de ovelha zero lactose com diferentes concentrações de gordura e sacarose avaliando a influência dos mesmos sobre as características físico-químicas, textura e cor. Com este trabalho pode-se verificar que tanto a gordura quando a sacarose  desempenham funções importantes que influenciaram as características do doce de leite, observou ainda concentração de sacarose foi a variável que mais influenciou as características avaliadas sendo determinantes para o teor de sólidos, cinzas proteínas, textura e cor. Palavras-chave: Reação de Maillard. Produtos Lácteos. Textura Instrumental.