CURRENT ISSUES IN THE STABILIZATION OF CULTURED DAIRY-PRODUCTS

The design of a successful stabilization system for a dairy gel system is dependent on several factors, including raw materials, existing pr ocessing systems, and end user requirements. Raw materials range from natural products that are subject to agricultural variations to custom ized ingredients that are made to consistent specifications. Processin g systems range from well-established methods to the newest technology . End users vary from the consumer who is looking for retail products that are healthy, fresh, convenient, easy to prepare, and flavorful to a growing and profitable food service industry that emphasizes consis tency, functionality, and extended product life. In this commercial en vironment, stabilization systems are reviewed, and examples of applica tions within a specific set of conditions are given. The effect of nat ural grade carrageenan on the processing of sour cream is examined. Th e substitution of tara gum for locust bean gum in cream cheese is revi ewed as a potential economic opportunity. The use of emulsifiers to co ntrol foam during the processing of cottage cheese dressing is discuss ed. An example of the effect of starch on gel texture is presented. Fi nally, a look at dairy emulsion stability required for freezing and th awing gives some insight as to how new end user demands require new ap proaches to product development.