C6-09 milk cooling and freezing| Dairy technology

0:01 cooling effects on milk
1:15 effects of slow and fast freezing on milk texture and properties
2:24 nucleation vs crystal growth in freezing, fast freezing vs slow freezing
5: 04 freezing of pure water vs. freezing of foods
6:40 co-crystallization of lactose (sugar) during slow freezing of milk