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Effects of freezing on dairy products - yogurt


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#1 jcommins

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Posted 19 March 2013 - 10:11 AM

Hi All,
I would really appreciate your ideas of where to find reliable information regarding the effects of freezing on dairy products, specifically yogurts. I am referring to freezing the product with view to thawing it prior to consumption, not to produce "Frozen Yogurt". Is there a resource with this type of information?
Thanks in advance.
J



#2 saqibfst

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Posted 19 March 2013 - 11:37 AM

Dear J
you will be having the problem with the yogurt when u thaw it , so you need to add stabilizing agent to get the good freeze thaw stability in the proudct .regarding this you can add starches , starches gives the good freeze / thaw stability in frozen foods . try potato or topiacca and gums . let try this in product . for the yogurt, pregelatinized starches will work affectively because you not gonna cook this or if you gonna cook the milk before to make yogurt native starches will work better .

regards
saqib



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#3 George @ Safefood 360°

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Posted 19 March 2013 - 05:42 PM

The whole area of starches and starch technologies is significant and I have just has unpleasant flashbacks to my college days when I was studying this topic. But the good news is there is a wide range of starch solutions for stabilizing products. The following link will give you a good sense of this field of technology.


Article


#4 rosstaylor2440

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Posted 20 March 2013 - 04:07 AM

These are the good advices and also useful for personal cares.
Food technology plays important role in our daily life .
Thanks for these precious advice.



#5 Tony-C

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Posted 31 March 2013 - 08:26 PM

Hi All,
I would really appreciate your ideas of where to find reliable information regarding the effects of freezing on dairy products, specifically yogurts. I am referring to freezing the product with view to thawing it prior to consumption, not to produce "Frozen Yogurt". Is there a resource with this type of information?
Thanks in advance.
J


Hi JCommins,

:welcome:

Freezing breaks up the yogurt structure and it will become a 'sloppy mess' for want of a better description. As Saqib has indicated you will need to stabilise the yogurt. PM me if you would like a recommendation regarding a dairy stabiliser supplier.

Regards,

Tony




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