In the dairy foods business, aeration, or the addition of air, began with ice cream and expanded to other product categories
Indeed, aerated dairy products have entered the U.S. marketplace and consumers have been very receptive. Because the production of refrigerated whipped products is somewhat deli-cate, manufacturers must understand how formula and process impact stabilization, which in turn influences the finished product's characteristics. Recognizing the growth opportunity in this cate-gory, and the need for processor education, G. C. Hahn & Co. USA, Erie, Ill., held a seminar at the Center for Dairy Research at the University of Wisconsin-Madison this past May. Here is a brief overview of the technology presented.