Description
Phase separation through controlled freezing to concentrate milk solids prior to cheese production.
Technical
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%).
Culinary Significance
Enables higher cheese yield without heat-induced protein denaturation, preserving native milk enzymes crucial for flavor development in traditional Nordic varieties.
Science
Primary Reaction
Freeze concentration (Ostwald ripening of ice crystals)
Parameters
Temperature
-8°C optimal
-15°C to -3°C range
Time
18-24 hours
8 hours – 36 hours
Equipment
Plate freezersScraped-surface heat exchangersTemperature-controlled aging rooms