Ice cream production process and different machineries used during manufacturing of ice cream

1. Ice-Cream
Processing
Sushant Gawali

2. Introduction
• Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings.
• It may be made from milk or cream and is flavoured with a sweetener, either sugar or an
alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or
peaches.
• Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and
air.
• Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can
adsorb water and form micelles which will contribute to its consistency.
• Lactose which is sugar present in milk will cause freezing point depression.

3. ICE-CREAM PRODUCTION

5. Raw Milk
• Raw milk from dairy farm
• Cow milk or buffalo milk
• Milk with high fat content and SNF
• Stabilizers and emulsifiers
Milk inVat

6. Pasteurization of milk Homogenization of milk
• Pasteurization at 68.3°C for 30 minutes or
79.4°C for 25 sec
• Homogenize to decrease the milk fat globule
size to form a better emulsion and contribute
to a smoother, creamier ice cream

7. Cooling of milk Ageing of milk
• Cooling to a temperature below 4°C using a
plate heat exchanger
• Cooled mix is left to age preferably for a
period of 24 h at 4°C
• Hydration of milk proteins and
Crystallization of fats

8. Continuous Freezing Blast Freezing
• Addition of flavours and
colours before freezing
• Nuts after cut into pieces,
roasted / unroasted, should
be added to partially frozen-
ice cream while it is in the
freezer
• Vanilla, Chocolate and Cocoa,
Fruits - fruit concentrates and
essences, Candied and glazed
fruits, Dried fruits, Freeze
dried fruits & Nuts, Spices &
salt, etc.

9. Packaging
• Types of packaging materials used for
Bulk containers for ice cream include:
• Fiber board containers
• Metals containers
• Plastic (Polyethylene) containers
• The type of package can be cups, tubs,
cones, wrappers, etc.
• Hardening at temperature of -18°C or
lower, preferably -26.1°C (-15°F )

10. • https://dairyprocessinghandbook.tetrapak.com/chapter/ice-cream
• http://www.madehow.com/Volume-3/Ice-Cream.html
• http://milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.html
• http://www.icecreamconemachine.com/blog/ice-cream-production-flow-chart.html
• http://ecoursesonline.iasri.res.in/mod/page/view.php?id=147773
References