Dulce de leche (DL) is a traditional product of South America obtained through the concentration of fluid milk added of sugar. The hydrolysis of lactose can affect the aroma, color, flavor, texture and nutritional characteristics of delactosed dulce de leche. The physico-chemical, compositional and colorimetric characteristics of this food must be accompanied for its characterization and classification. The aim of this work was to characterize delactosed and traditional DL produced in process simulator, and to compare such products with industrially produced DL. Fifteen pasty DL fabrications were produced in a multi-monitored process simulation in evaporator applying the Box-Behnken 33 factorial design (pH, % lactose hydrolysis and % sucrose). The analyzed attributes were: lipids, protein, ash, carbohydrates, water activity, soluble solids content and colorimetry. It was verified that the DL did not show significant differences in the evaluated attributes and all the formulations are in compliance with the current legislation. Dulce de leche with hydrolyzed lactose showed more intense staining (lower luminosity), probably due to the higher velocity of the Maillard reaction. The pH, % lactose hydrolysis and % sucrose did not influence the physico-chemical and compositional attributes. However, it was observed interference of these attributes on the final color of DL, being that the ones with higher percentage of hydrolysis and pH were the products with more intense staining. As a perspective, the work developed here expands the knowledge about pasty DL and allows the food industry to obtain a delactosed DL, with sensorial and nutritional characteristics closer to the dulce de leche traditionally accepted by the consumer market.