Frozen Dairy Foods

Arun Kilara, Ramesh C. Chandan

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

This chapter provides information on the classification and trends in the frozen milk desserts market, various dairy and non-dairy ingredient (sweeteners, stabilizers, emulsifiers) used in the manufacture of ice cream, and other frozen desserts including frozen yogurt. Processing procedures and packaging techniques are included. The nutritional profile, including calories, protein, fats, vitamins and minerals, contributed by frozen desserts is discussed. Reference is made to frozen desserts made from milk of species other than cow.

Original languageEnglish (US)
Title of host publicationMilk and Dairy Products in Human Nutrition
Subtitle of host publicationProduction, Composition and Health
PublisherJohn Wiley and Sons
Pages435-457
Number of pages23
ISBN (Print)9780470674185
DOIs
Publication statusPublished - Apr 11 2013

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All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Kilara, A., & Chandan, R. C. (2013). Frozen Dairy Foods. In Milk and Dairy Products in Human Nutrition: Production, Composition and Health (pp. 435-457). John Wiley and Sons. https://doi.org/10.1002/9781118534168.ch20