Generally 60% of milk have to use for one batch.
Milk gives good appearance.
Increases the food and nutritional value.
To improve SNF(solid not fat content) in the products.
To give sweetness to the product.
To improves total solid content.
It increases fat% in products.
It gives good texture and taste.
It prevents ice crystals formation on the product
during the cold storage.
It improves body and texture of the
FLOW DIAGRAMReceiving milk
addition of SMP and sugar
addition of butter
addition of stabilizer and emulsifier
FSSAI Standards for ice cream
According to the FSSAI ice cream should have following
Chemical & microbial standards.
Chemical Standards Microbial Standards
Milk fat -10% Coli form: In 5 samples
Total solids - 36% 2 should be nill,3 should
Sugar -15 to 20% be small M to big M(1 -50).
Stabilizer& Spc - less than 50,000/ ml.
Emulsifier - 0.3 to 0.5% E.coli -Absent
Rich in calcium
Strengthen your bones
Increases food & nutritive value
Favorite dish for the children
It gives good relief in summer.
Serves in Functional halls.
My sincere thanks Vijay am educational institution
and my Lecturers who are supported and giving this
opportunity for me.
My heart full thanks to my Husband for given good
guidance to me.