摘要：In this work the influence of composition as well as freezing and storage temperatures on the stability of dairy desserts, was investigated. This investigation was carried out on 12 dairy desserts prepared by mixing of acidic or sweet ultrafiltered whey, sugar, flour, egg yolk and several carboxymetylcellulose hydrocoloids. After preparation the samples were frozen and kept at -28 °C for 100 days. Significant influence of pH on the viscosity of dairy desserts was found. Viscosity of dairy desserts measured at +4 °C was about 30 -35 % higher than those measured at +20 °C. After freezing and 100 days storage, the viscosity of dairy desserts became quite lower than before freezing. Electroconductivity of all investigated samples were higher after freezing and cold storage. Sensoric evaluation has shown that the most accaptable was dessert prepared with sweet ultrafiltered whey and "DIKO" hydrocoloid . After freezing and storage lower scores for all dairy desserts were obtained.
