Perrone, Ítalo TulerRenhe, Ísis Rodrigues ToledoPereira, Danielle Braga CheliniSá, Jaqueline Flaviana Oliveira deSantos, Marcelo Cerqueira dosTeodoro, Vanessa Aglaê MartinsMagalhães, Fernando Antônio ResplandeSilva, Paulo Henrique Fonseca da2019-06-192019-06-192018-041678-457Xhttp://dx.doi.org/10.1590/1678-457x.34416http://locus.ufv.br//handle/123456789/25873An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), 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.pdfengOpen AccessCompositional characterizationSensorial attributesMicrobiologyLactose crystalsArtigo