Current Issues in the Stabilization of Cultured Dairy Products

Abstract

The design of a successful stabilization system for a dairy gel system is dependent on several factors, including raw materials, existing processing systems, and end user requirements. Raw materials range from natural products that are subject to agricultural variations to customized ingredients that are made to consistent specifications. Processing 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 consistency, functionality, and extended product life. In this commercial environment, stabilization systems are reviewed, and examples of applications within a specific set of conditions are given. The effect of natural grade carrageenan on the processing of sour cream is examined. The substitution of tara gum for locust bean gum in cream cheese is reviewed as a potential economic opportunity. The use of emulsifiers to control foam during the processing of cottage cheese dressing is discussed. An example of the effect of starch on gel texture is presented. Finally, a look at dairy emulsion stability required for freezing and thawing gives some insight as to how new end user demands require new approaches to product development.