Thermal Conductivity and Heat Capacity of Dulce de Leche, a Typical Argentine Dairy Product

Abstract

Dulce de Leche (caramel jam) is a typical Argentine dairy product similar in composition to sweetended condensed milk. Thermal conductivity and heat capacity of Dulce de Leche were measured to obtain suitable models for predicting these properties at different stages of cooking and for different initial formulations. Thermal conductivity was measured by probe method, and the Maxwell-Eucken model was adequate for prediction purposes. Heat capacity was measured by the calorimetry method for mixtures; data were checked by differential scanning calorimetry. A simple linear correlation between heat capacity and percent solids is proposed for this product. Using uncooked mixtures of powdered milk, sugar, and water, it was shown that chemical changes during cooking do not affect thermal conductivity or heat capacity. © 1986, American Dairy Science Association. All rights reserved.