Effects of freezing on the microstructure and consistency of milk products

Results of the study of the freezing/defrosting processes effects on the consistency and structure of milk products: pasteurized milk (3,2 % fat), sour cream (15 % fat), kefir (1 % fat), fermented milk «Snejok» (2,3 % fat) and soft cuds (5 % fat) are given. To study effects of freezing on consistency that is assessed by the indices «conditional» and «efficient» viscosity direct proportional dependence of its destruction level on the destruction on the mass share of the structured phase (fat in sour cream, proteinin soft cheese) was established. Positive effect of saccharose as a cryoprotector on the maintaining of the fermented milk «Snejok» structure was experimentally substantiated. Information is given about effects of freezing rate on dispersity of ice crystals and their morphology in the homogenized milk. Formation of small crystals of the column form at rapid freezing is shown and large trapezium form (100 mkm and more) at slow freezing. Recommendations are supported about not long storage of the liquid milk products after defrosting.

defrosting, freezing, structure, fermented milk products