ABSTRACT
Frozen dairy products can be divided into two categories: those that are frozen as a means of increasing their shelf life and will be thawed prior to consumption or further processing; and those in which the freezing process is responsible for the development of the desired structure and texture and are consumed in the frozen state. Unlike most other frozen food commodities, the majority of frozen dairy products fall into the latter category, namely, ice cream and related frozen aerated dairy desserts such as ice milk, sherbet, and frozen yogurt. The number of dairy products that fall into the ˜rst category-those that need thawing prior to further processing or consumption-is very small relative to the frozen dairy dessert industry. Therefore, a major portion of this chapter will overview the technology of ice cream and related products, with a focus on quality and safety. Following a review of ice cream freezing, the freezing of other dairy products will be covered.
