Dulce de leche

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/dulce-de-leche

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the chemical processes?Primarily Maillard reaction and sugar caramelization contribute to flavor and color
2. What is the key sugars involved?Lactose (from milk) and added sucrose
3. How does dulce de leche get its brown color?The Maillard reaction and caramelization happen when the mixture heats above 140°C, creating brown pigments called melanoidins. These reactions also give the spread its rich flavor.
4. Why is dulce de leche made by slow cooking instead of quick heating?Slow cooking lets the Maillard reaction and caramelization develop gently, so the flavor stays sweet and complex without becoming bitter. It also keeps the texture thick and spreadable.

Maillard Reaction: A complex chemical reaction between amino acids and reducing sugars that creates browned foods and rich flavors.
Caramelization: The browning of sugars when heated, producing characteristic sweet, nutty, and slightly bitter flavors.
Melanoidins: Complex brown polymers formed during the Maillard reaction, contributing color and flavor to foods like dulce de leche.