Abstract
Dairy products other than ice cream and other frozen desserts require only simple preparation for freezing. Ice cream, ice milk, and sherbets, discussed later, are complicated mixtures of ingredients and the freezing process plays a very special part in their manufacture. Ice cream is eaten in a frozen state, but other dairy products are frozen only to preserve them for future use. They are thawed before consumption. Freezing of dairy products is a process for maintaining them in a fresh state during necessary periods of storage.
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Webb, B.H., Arbuckle, W.S. (1977). Freezing of Dairy Products. In: Fundamentals of Food Freezing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7726-9_9
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DOI: https://doi.org/10.1007/978-94-011-7726-9_9
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-290-8
Online ISBN: 978-94-011-7726-9
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