ABSTRACT
A food is generally cooled or frozen to retard spoilage. Fresh milk is routinely cooled to about 5
°
C in many regions of the world. For liquid milk products cooling may extend the shelf life by days or weeks. Cooling of milk is also applied for specific purposes, such as inducing fat crystallization or enhancing the creaming tendency. Freezing is mostly done to make a specific product, such as ice cream, and occasionally as a concentration process. Freezing is sometimes used to substantially retard deterioration of fresh milk or liquid milk products.
