Jump to content

  • Quick Navigation
Photo

Effects of freezing on dairy products - yogurt

Share this

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic
- - - - -

jcommins

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Ireland
    Ireland
  • Gender:Female
  • Location:Ireland

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



saqibfst

    Grade - MIFSQN

  • IFSQN Member
  • 58 posts
  • 10 thanks
0
Neutral

  • Pakistan
    Pakistan

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



Thanked by 2 Members:

George @ Safefood 360°

    Grade - SIFSQN

  • Corporate Sponsor
  • 374 posts
  • 326 thanks
31
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Ireland and USA

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


rosstaylor2440

    Grade - Active

  • Banned
  • 12 posts
  • 0 thanks
0
Neutral

  • India
    India
  • Gender:Male

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.



Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,223 posts
  • 1288 thanks
608
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

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




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users