Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 61, Issue 20, Pages 3340-3360Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2020.1798348
Keywords
Cheese; curd; dairy processing; freezing; frozen storage
Categories
Funding
- iFOOD Center, at Aarhus University
- MIUR (Italian Ministry of Education, University and Research)
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Freezing is a viable solution for many dairy products beyond ice creams, especially as there is increasing interest to reduce food waste and create robust supply chains. It is important to optimize the freezing process to maintain product quality, as it can cause physical and chemical changes.
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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