U ovom radu ispitivanje utjecaj sastava te procesa smrzavanja i skladištenja na stabilnost mliječnih deserata. Ispitivanje je provedeno sa 12 mliječnih deserata pripremljenih s ultrafiltriranom kiselom ili slatkom sirutkom, šećerom, brašnom, žutanjkom jaja te 6 različitih hidrokoloida na osnovi karboksimetilceluloze. Nakon pripreme uzorci su smrznuti u zamrzivaču pri temperaturi od - 28 °C, te skladištem 100 dana. Uočen je značajan utjecaj pH desertnih krema na viskoznost deserata. Viskoznost desertnih krema mjerena pri 4 °C bila je 30 - 35 % veća nego mjerena pri 20 °C. Nakon smrzavanja i skladištenja viskoznost mliječnih deserata bila je znatno niža nego prije smrzavanja. Elektroprovodnost svih ispitivanih uzoraka značajno je porasla nakon smrzavanja i skladištenja. Senzorska ocjena pokazala je da je najbolje ocijenjena desertna krema pripremljena sa slatkom ultrafiltriranom sirutkom i hidrokoloidom DIKO. Nakon smrzavanja i skladištenja svi deserti bili su slabije ocijenjeni.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
