ABSTRACT
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441
II. Influence of Freezing on Milk Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442
A. Fat Fraction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442
B. Milk SNF Fraction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442
C. Freezing Point Depression . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 443
III. Ice Cream and Frozen Dairy Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 444
A. Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 445
1. Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 445
2. Milk SNF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 446
3. Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 446
4. Stabilizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 446
5. Emulsifiers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447
B. Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447
1. Mix Manufacture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447
2. Ice Cream Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 448
C. Structural Changes Occurring during Freezing . . . . . . . . . . . . . . . . . . . . . . . . . 450
D. Factors Affecting Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 451
E. Factors Affecting Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 452
IV. Freezing of Other Dairy Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 453
A. Fluid Milk and Condensed Milks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 453
B. Cream and Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 454
C. Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 455
V. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 455
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 456
Frozen dairy products can be divided into two categories: (i) products frozen for increasing their
shelf-life and thawed before consumption or further processing and (ii) products in which the freez-
ing process is responsible for the development of the desired structure and texture and which 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 amount of dairy products that
fall into the first category, those that need thawing before 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.
