CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES

摘要

Refrigeration or freezing cultured dairy product include cultured dairy composition have i) for total solid content at least about the cultured dairy composition of 22% weight % and a kind of milk solids content be greater than 38 weight %, based on total solids content, ii) gel content is the cultured dairy composition of about 0.7 to about 1.5% weight %, and III) viscosity be about 200000 centipoise to about 700,000 centipoise, at 4 °C. The cultured dairy composition is the composition of fatty fat-based coating of the cultured dairy part completely by the composition of fat-based coating comprising about 20 to about 80% weight %. It is solid by the composition of fat base-material, in 45 ° ℉. The cultured dairy product is equal to or less than about 45 ° of  in temperature. Manufacture refrigeration or freezing cultured dairy product are also described.