U ovom radu ispitivanje utjecaj brzine zamrzavanja te temperatura i vrijeme skladištenja na viskoznost i senzorska svojstva mliječnih deserata. Ispitivanje je provedeno napet mliječnih deserata pripremljenih miješanjem šećera, žutanjaka jaja, brašna, sirutke, koncentrata proteina sirutke i nekoliko hidrokoloida na osnovi karboksimetilceluloze. Uzorci su smrzavani na dva načina: a)sporo u hladnjaku pri temperaturi od -14° C, b)brzo s tekućim dušikom pri temperaturi od -196° C. Poslije zamrzavanja uzorci su skladištem u hladnjaku 60 dana, pri temperaturi od -14 °C i -28° C, nakon čega im je određena viskoznost pri temperaturi od --4°C i +20 °C. Nakon zamrzavanja i skladištenja viskoznost mliječnih deserata bila je znatno niža nego prije smrzavanja. Viskoznost smrznutih deserata skladištenih pri temperaturi od -14 °C bila je znatno niža nego onih skladištenih pri -28 °C. Viskoznost deserata mjerena pri +20° C bila je oko 30 % manja nego kod +4 °C. Udio hidrokoloida nije imao značajniji utjecaj na viskoznost deserata dok je koncentrat proteina sirutke pokazao značajan utjecaj na viskoznost mliječnih deserata. Ocjena senzorskih svojstava pokazala je, da je najbolja desertna krema pripremljena uz dodatak koncentrata proteina sirutke odmah nakon pripreme. Nakon provedenog zamrzavanja sve desertne kreme bile su slabije senzorski ocijenjene.In this work the influence of rate of freezing as well as storage temperatures and time of storage on the viscosity and senzoric properties of dairy desserts, was investigated. This investigation was carried out on five dairy desserts prepared by mixing sugar, egg yolk, flour, ultraflltrated whey, whey protein concentrate and several carboxymetylcellulose hydrocolloids. Samples were frozen with two different methods: a) slow freezing at the temperature of-14°C, b) quick freezing using liqiud nitrogen (-196 °C). Afler freezing, samples were stored at -14 °C, and - 28 °C. During 60 days afterwards, the viscosity of desserts at 4 °C and 20 °C was determined. After freezing and 60 days of cold storage the viscosity of dairy desserts decreased. Viscosity of frozen desserts stored at -14 °C was significant lower than those stored at -28 °C. Viscosity of dairy desserts measured at +20 °C was about 30 % lower than at +4 °C. Unlike the hidrocolloids the addition of whey protein concentrate had a significant influence on viscosity of dairy desserts. Sensoric evaluation of dairy dessert has shown that the most acceptable was cream preparing with whey protein concentrate immediately after preparation. After freezing lower scores for all dairy desserts were obtained
