Dairy dessert contains milk or milk products as main ingredient in its formulation. Most of ingredients of dairy desserts are dairy products, including cream and butter.
Dairy dessert contains milk or milk products as main ingredient in its formulation. Most of ingredients of dairy desserts are dairy products, including cream and butter. Other non-dairy additives are sugar, permitted food colors, permitted flavorings, stabilizers, and essential oils, or fruit marmalade.
The purpose of producing dairy desserts is to diversify people's product portfolio, develop dairy products, and produce enjoyable products. The most important feature of desserts is high energy delivered and pleasant feeling due to its ingredients. Dairy-based desserts can be consumed with a meal or on their own at any time during the day. Milk-based products play an important role in maintaining daily diet because they are the main source of calcium, vitamin D, phosphorus, potassium, manganese, riboflavin, and nisin. For this reason, a wide range of ready-to-eat dairy desserts - nutritious foods that are essential for improving the health of bones, reducing the risk of chronic diseases such as osteoporosis, and maintaining the general health of body - have been marketed which are made using different gelling compounds, equipment, and processing conditions, in various texture, taste, and appearance. The rheological and sensory properties of this group of products are strongly influenced by certain characteristics of primary ingredients such as milk fat content, type of stabilizer used, and interactions of these materials. Today, a large number of ready-to-eat dairy desserts are available in a wide variety of texture, taste, and appearance. SCHWAN GROUP PARSEH Co., relying on knowledge of experts, is ready to produce desserts with desirable taste and features by providing dairy desserts stabilizer.
