Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)

The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant‐containing samples varied significantly. The optimised (2% natural cryo...

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Veröffentlicht in:	International journal of dairy technology 2020-02, Vol.73 (1), p.215-225
Hauptverfasser:	Dey, Anirban, Rasane, Prasad, Singhal, Somya, Kumar, Vikas, Kaur, Sawinder, Singh, Jyoti, Garba, Umar, Kaur, Navneet, Arora, Mehak
Format:	Artikel
Sprache:	eng
Schlagworte:	Carbohydrates Cheese Cryoprotectant Cryoprotectants Cryoprotectors Dairy products Direct air freezing Freeze time Freezing Freezing rate Ice Moisture content Optimization Packaged air freezing Packaged immersion freezing Paneer Polyesters Polysaccharides Submerging Water content
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