Share

Freezing effects on the viscosity of dairy desserts.

Author(s) : HEGEDUSIC V., HERCEG Z., SKREBLIN M., et al.

Summary

The freezing process has a significant influence on the food quality. The product's structure could be disrupted due to the water of crystallization and differences in size of ice crystals. An investigation was carried out with five dairy desserts prepared by mixing sugar, egg yolk, flour, whey and various hydrocolloids. Samples were frozen in two ways: a) slowly in a freezer (at -14 °C), and b) quickly, using liquid nitrogen (-196 °C). After freezing, they were stored at two temperatures: -14 and -24 °C. Results in terms of rheological properties and viscosity, show that dairy desserts must be frozen quickly and stored as soon as possible at lower temperatures.

Details

  • Original title: Freezing effects on the viscosity of dairy desserts.
  • Record ID : 2000-2685
  • Languages: English
  • Source: Texture of fermented milk products and dairy desserts.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (1)
See the conference proceedings

Indexing