436 Chapter 17
hydration of all ingredients, crystallization of
some of the milk fat, and time for emulsifi ers
and proteins to associate with the fat globule
and interact at the interface. Traditionally,
this has been an overnight process with the
base being held for up to 20 hours, depending
on the stabilizers that are used. With modernaging and freezing. Frozen yogurt manufac-
ture is illustrated in Figure 17.2.
Aging
Aging is the holding of the cooled ice cream
base for a period of time to allow for full
Figure 17.1. Frozen dessert manufacturing outline.