Review: Freeze Concentration Technology Applied to Dairy Products

Abstract

Freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. In dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. It thus provides an opportunity for producing dairy ingredients with enhanced functional and organoleptic qualities. By freeze concentration, skim milk has been concentrated up to 40 wt% total solids (TS) and whole milk up to 44 wt% TS. Lactose and lipids are more concentrated in the ice fraction than in the concentrated fraction. Proteins (casein and whey protein) decrease the ice growth rate and the high viscosity is a limiting factor for the freeze concentration of both skim milk and whole milk. In this study, the most important studies relating to the suspension, block and layer freeze concentration of milk are summarized, analyzing results and indicating how freeze concentration process efficiency of dairy products can be improved.

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

“…Nevertheless, the analysis of the data did not find any differences (P < 0.05) between the concentrates and it was possible to verify that most of the lipid portion was retained in I1. Similar behavior was observed by Aider, Halleux and Melnikova [37] and Sánchez et al [42]. The multiple functions exercised by lipids in infant feeding, such as a participation in the composition of cell membranes, myelin and prostaglandins, the delivery of vitamins and fat-soluble hormones, thermal isolation, energy deposit and assistance in the immunological protection of infants should be emphasized [43].…”

Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions

“…These have been extensively reviewed by various authors for applications in fruit juices, coffee extracts, dairy and desalination. [1,[10][11][12] During suspension freeze concentration, the ice growth and the degree of supercooling are maintained by continuously seeding the suspension with fresh crystals. The ice crystals are then washed and melted in a continuous washing filter.…”

Membrane‐Freeze Concentration Hybrid for Temperature‐Sensitive Biomolecules. Investigation, Application, and Techno‐Economic Benefits

“…Various crystallization systems are on the market. An overview can be found in [6,7]. GEA uses in this study its IceCon design for the crystallizers.…”