Anti-shock treatment.

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  • Author(s): Vafiadis, Dorothea
  • Source:
    Dairy Field. Oct99, Vol. 182 Issue 10, p85. 3p. 1 Chart.
  • Additional Information
    • Subject Terms:
      FROZEN desserts; THAWING
    • Abstract:
      Focuses on the role of formulation in protecting dessert products from the freeze-thaw cycle. Disadvantages brought about by the freeze-thaw cycle for frozen dessert products; Ice cream experts' argument that the key to controlling quality is by controlling the gums and solids in the dairy mix; Damage caused by large ice crystals as compared to that of small ones.