Share

EFFECT OF FREEZING AND THAWING ON THE SENSORY QUALITIES OF DAIRY PRODUCTS.

Author(s) : SEN D. C., GUPTA S. K.

Type of article: Article

Summary

WHEN LIQUID MILK IS FROZEN AND THAWED, FLAVOUR DETERIORATION AND SEPARATION OF MILK SOLIDS OCCUR. SIMILAR DEFECTS OCCUR WITH CONCENTRATED, EVAPORATED OR CONDENSED MILK, AND LACTOSE CRYSTALLIZATION, FAT DESTABILIZATION AND CASEIN PRECIPITATION CAN ALSO OCCUR IN SOME CASES. FREEZING AND THAWING OF CREAM, ESPECIALLY WHIPPED CREAM, RESULTS IN BODY AND TEXTURE DEFECTS, DUE TO DESTABILIZATION OF PROTEIN AND FAT. FREEZING OF BUTTER HAS LITTLE EFFECT ON ITS SENSORY PROPERTIES. FREEZING AND THAWING OF HARD CHEESE IS GENERALLY AVOIDED, OWING TO ADVERSE BODY AND TEXTURE DEFECTS. COTTAGE CHEESE, PROCESSED CHEESE AND PANEER CAN BE SUCCESSFULLY FROZEN. (DAIRY SCI. ABSTR. , GB., 49, N 10, 1987/10, 713, 6270.

Details

  • Original title: EFFECT OF FREEZING AND THAWING ON THE SENSORY QUALITIES OF DAIRY PRODUCTS.
  • Record ID : 1988-0679
  • Languages: English
  • Source: Indian Dairym. - vol. 39 - n. 5
  • Publication date: 1987

Links


See the source

Indexing