Freezing of Dairy Products
Diğer yayınlar > Diğer · 2017
Yazarlar: Sebnem Tavman, Tuncay Yilmaz
Diğer, Uluslararası, 2017, ss 263-273,
Özet
One of the best ways of shelf-life extension is freezing for all kind of food products and additives. Although freezing was applied to dairy product for preservation about 1930s, it was developed for general use after World War II. Freezing methods include plate contact, air blast, individual quick freezing systems, and cryogenic freezing. Frozen dairy-based products are generally divided into two groups. Some frozen dairy products are preferred for their long shelf life and they are thawed for being component for further processing. Other groups are frozen for developing some properties of them, such as structure, texture, aeration, and so on. In this chapter, the second category is focused and it covers ice cream, related frozen, aerated desserts, ice milk, and frozen yogurt. Frozen yogurt should be much like the commercial yogurt and should be characterized also by developed acidity from fermentation.