The high nutritional value of the dairy ingredients used to make dairy desserts may be one of the main factors involved in consumer choice.ĭue to its soft texture and light flavor, some dairy desserts such as puddings can be used in special health situations like dysphagia ( Quinchia et al., 2011). This may be due to the protein, fat, carbohydrates, calcium, phosphorus and some vitamins which may be present in a serving of some dairy dessert ( Ferrar et al., 2011). Saunders (2011) reported that dairy desserts represent one of the better examples of a healthy indulgence for consumers. The consumption of dairy desserts may also be considered within the recommended daily portions of dairy products for healthy diet maintenance ( Ferrar et al., 2011). Traditionally dairy desserts are not related to healthy foods however, this dichotomy should be reviewed ( Horwath, Govan, & Campbell, 1995). Convenience, nutrition, and sensory appeal are some of the choices that lead to the popularity of these products. This product category has become increasingly popular with a significant volume of ready-to-eat dairy desserts consumed globally ( Verbeken, Bael, Thas, & Dewetiinck, 2006). These products include creamy and gelled desserts, custards/puddings, sachet desserts, aerated desserts (mousses), cheesecakes and others ( Saunders, 2011).

Elane Schwinden Prudencio, in Advances in Food and Nutrition Research, 2019 6 Dairy dessertsĭairy desserts comprise products with a diverse range of ingredients and significant amounts of dairy ingredients ( Saunders, 2011).

Jelly defense whipped cream