Cortés Arango, Astrid LorenaOrtega Arellano, Lucila María2012-04-262012-04-2620041794-4449http://hdl.handle.net/10567/202A research was made taking advantage of the high acceptation consumers have of the traditional product known as arequipe, and an added value was given to it by the addition of natural fruit’s fruits flavor. Our aim was to develop a new product with the desired characteristics of taste, odor and color which are the appropriate for each fruit, without affecting some of the organoleptic properties of the arequipe, such as its soft texture and its mellow consistence, which allows it to be softly sproden on other foods.esArequipeCorporación Universitaria LasallistaDulce de lecheDerivados lácteosAlimentosArticle