engleski

Freezing effects on the viscosity of dairy deserts

This 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) b) quickly by liqiud nitrogen (-192 C) After freezing, they were stored at two temperatures: - 14 C and - 24 C. Before and after freezing, as well as 60 days of storage, the rheological properties (viscosity) of desserts at 4 and 20 c were determined. All dairy desserts had a similar solid matter content, but their viscosity was quite different. It was influenced by chemical composition of solid mater, first of all by the kind ond amount of hydrocolloids and whey proteins used. the results have shown that frozen dairy desserts had lower viscosity than before freezing. Smaller viscosity changes and greater viscosity were determined in quickly frozen desserts. Storage temperatures ha a significant influence on the viscosity of dairy desserts. Storage temperatures have greater effects on the viscosity of quickly frozen desserts than on viscosity of the slowly frozen desserts.

Viscosity; freezing; dairy desserts

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