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.