Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

Abstract The objective of this work was to develop innovative formulations dulce de leche made with sheep's milk and without the addition sheep’s cream evaluate shelf life these products. Physicochemical microbiological evaluations were performed on pasteurized cream, as well right after production during storage time. Addition sheep did not change physicochemical parameters between formulations. showed dark color adequate results protein, fat, total counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, mesophilic aerobic up 150 days storage). Innovative by developed, differentiated from those existing Brazilian market, but a specific legislation is required Brazil focused characteristics quality its derivatives.