What You Need to Know
Selective crystallization of water forms ice matrices that exclude dissolved solutes and colloidal particles, increasing casein micelle concentration by 30-50%. Subsequent thawing yields fractionated liquid with elevated solids content (18-22% TS vs standard 12-15%).
Enables higher cheese yield without heat-induced protein denaturation, preserving native milk enzymes crucial for flavor development in traditional Nordic varieties.
Key Parameters
Temperature
-8°C
-15°C - -3°C
Time
18-24 hours
8 hours - 36 hours
Equipment
Plate freezersScraped-surface heat exchangersTemperature-controlled aging rooms
Steps
- 1.
Gamalost (Norway): Concentrates whey proteins for brown cheese texture
- 2.
Västerbottensost (Sweden): Enhances calcium retention for crystalline structure
The Science
Primary Reaction
Freeze concentration (Ostwald ripening of ice crystals)