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I don't know much about the varieties of milk/sugar spreads in other countries, but I do know something about the spread in Peru. First, this spread is nothing like what is termed "Dulce de Leche" in the U.S. (the appearance and flavor are very different). Second, the spread in Peru is not "caramelized," per se (or at least not nearly to the degree that the stuff in the U.S. is). In particular, Manjar Blanco is an off-white color (hence the name). The brown color commonly seen in the U.S. variety is something different.
I think this article needs to be clearer in terms of what specifically is being discussed.
There is a Cuban sweet also named "dulce de leche" that is different.
The milk is curdled.
Argentinian dulce de leche is known in Cuba as leche quemada or fanguito.