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:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 745-751 Back to browse issues page
Study of different methods of freeze concentration technology in dairy products
MJ Eivani, S Sohrabvandi, M Atefi, A Nematollahi *
Abstract:   (6329 Views)
Freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. In dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. It thus provides an opportunity for producing dairy ingredients with enhanced functional and organoleptic qualities. By freeze concentration, skim milk has been concentrated up to 40wt% total solids (TS) and whole milk up to 44wt% TS. Lactose and lipids are more concentrated in the ice fraction than in the concentrated fraction. Proteins (casein and whey protein) decrease the ice growth rate and the high viscosity is a limiting factor for the freeze concentration of both skim milk and whole milk. In this study, the most important studies relating to the suspension, block and layer freeze concentration of milk are summarized, analyzing results and indicating how freeze concentration process efficiency of dairy products can be improved. Keywords: Freeze concentration, Dairy products, Whey, Skim milk, Whole milk
Keywords: Freeze concentration, Dairy products, Whey, Skim milk, Whole milk
Full-Text [PDF 444 kb]   (2090 Downloads)    
Type of Study: مروري | Subject: Food Science
Received: 2013/03/14 | Accepted: 2013/11/19 | Published: 2013/11/19
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Eivani M, Sohrabvandi S, Atefi M, Nematollahi A. Study of different methods of freeze concentration technology in dairy products. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :745-751
URL: http://nsft.sbmu.ac.ir/article-1-1076-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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