Ice cream and Ice-cream manufacturing

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BUNDELKHAND UNIVERSITY
PRESENTATIONPRESENTATION
SUBJECT - DAIRY TECHNOLOGY
PRESENTATIONPRESENTATION

INTRODUCTION
 Origins in Europe
 In 1851 first wholesale ice cream industry in the US States
was established in Baltimor...

HistoryHistory
The history of ice cream is closely associated with the
development of refrigeration techniques and can thu...

DEFINITIONDEFINITION
Ice cream is a frozen dairy product made by suitable
blending and processing of cream and other milk
...

Requirement Ice Cream Medium Fat Ice
Cream
Low Fat Ice Cream
Total Solid Not less than 36.0
percent
Not less than 30.0
per...

Consumption/Production of Ice CreamConsumption/Production of Ice Cream
The ice-cream market in india is estimated at appro...

Nutritive value
Contains two to three times as much fat and slightly more protein than
does milk.
In addition –other food ...

PLAIN ICE CREAM
Classification
Depending upon the commercial practices followed, the following
classifications are used fo...

CHOCOLATE ICE CREAM
Ice cream flavoured with cocoa or chocolate

FRUIT ICE CREAM
Ice cream containing fruits with or without
additional fruit flavouring or colour such as
Strawberry , Apr...

NUT ICE CREAM
Ice cream containing nut , such as almonds,
pistachio or walnut, with or without additional
flavouring or co...

ICE MILK / MILK ICE
A product similar to ice cream containing 2 -7% fats and 12-15%
MSNF, sweetened, flavoured and frozen ...

ICES ICE CREAM
Made of fruit juices, sugar and stabilizer with or without additional fruits, color,
flavouring or water an...

SHERBETS ICE CREAM
Sherbet is a product made of fruit juices, sugar, stabilizer, and milk products.
It is similar to an ic...

SOFT ICE CREAM (SOFTY)
Soft serve ice cream is a type of frozen dessert that is similar to,
but softer than the ice cream....

FANCIFUL- ICE CREAM
These products usually do not contain a single characterizing
flavour, but the flavour is due to the m...

BISQUE ICE-CREAM
It is made by the addition of grape, nuts, macaroons, sponge cake or other
bakery products with appropria...

CHEMISTRY of ICECHEMISTRY of ICE--CREAMCREAM
COMPOSITIONCOMPOSITIONCOMPOSITIONCOMPOSITION
• Fat - 10 to 16 %
• Milk solid ...

Ice Cream StructureIce Cream Structure
ICE CRYSTALS
AIR CELL
FAT GLOBULES
GLYCCEROLEROL
ICE CRYSTALS FAT GLOBULES
LIQUID S...

PHYSICOPHYSICO--CHEMICAL PROPERTIES OF ICE CREAM MIXESCHEMICAL PROPERTIES OF ICE CREAM MIXES
MIX STABILITY -Fat globules s...

MIX VISCOSITY-
• The resistance of a liquid to flow
• If viscosity is constant, regardless of the applied stress(liquid is...

Typical freezing curve and freezing point of ice cream mix
Where
A= Temperature of aged ice cream mix
B= Super cooling of ...

BASIC CONCEPTS RELATED TO FREEZING POINT OF ICE
CREAM MIX
Freezing point (FP) of ice cream mix varies appreciably with
com...

Ice Cream IngredientsIce Cream Ingredients
Dairy Products Non Dairy Products
SW E E TN IN G A GE NT
 FAT
 MS NF
SW E E...

FATS
Increase the richness of the ice cream flavour
Produce a smooth texture and give ‘body’
Produce good melting properti...

MILK SOLIDSMILK SOLIDS--NOTNOT--FAT (MSNF)FAT (MSNF)
MSNF –proteins(casein and whey proteins), lactose and mineral
salts
I...

SWEETENERSSWEETENERS
Depresses freezing point
Improve the pleasing creamy flavour, smooth texture and
palatability
Increas...

STABILIZERSSTABILIZERS
Stabilizers are a group of compounds -(usually polysaccharides
such as guar, locust bean gum, carbo...

To help in suspension of flavouring particles
To reduce or slow down the growth of lactose crystals
during storage mainly ...

 Sodium Alginate (E401) –
• Is a polysaccharide of guluronic acid and mannuronic acid
• Extracted from brown seaweeds suc...

EMULSIFIEREMULSIFIER
Surface-active agents
Consists of a water-loving hydrophilic head and an oil-loving hydrophobic
tail(...

- They act to reduce the interfacial tension or
the force which exists between
the two phases of the emulsion.
- This caus...

FLAVOURFLAVOUR
Synthetic and natural flavours are used
Increases acceptability
Intensities and harshness may be unacceptab...

ColoursColours
Colour’s :-color are matched with the flavours added (it may be natural or
artificial )
Improves attractive...

OTHER INGREDIENTSOTHER INGREDIENTS
Dry ingredients - chocolate, nuts, dried fruit
pieces, candies, cookies, Smarties, cara...

ManufacturingManufacturing ofof Ice CreamIce CreamManufacturingManufacturing ofof Ice CreamIce Cream

Flow diagram for ice cream processingFlow diagram for ice cream processing
RAW MILK
FILTRATION
SEPARATIONSEPARATION
BUFFER...

DRY FRUITS
CRUSTED
METAL DETECTOR
DRYING ( Hot Air Oven )
Ready to using for garnishing

CREAM (from buffer tank)
PRE HEAT
MIXING TANK
DRY INGREDIENT (Sugar, Stabilizer
emulsifier )
MIX HEATING at 60-70°C
VENILL...

Control room / Production lineControl room / Production line
FMT ( FLAVOUR MIXING TANK )
CONTINUOUS FREEZING SYSTEM
FILLIN...

Selection of ingredientsSelection of ingredients
Good quality materials are essential if the resultant product need to be
...

MAKING / BLENDING THE MIXMAKING / BLENDING THE MIX
The ingredients to be blended are taken in a vat, where it can be heate...

PASTEURIZATIONPASTEURIZATION
Destroy all the pathogenic bacteria in the mix so as to render the final
product safe for hum...

Advantages of pasteurizationAdvantages of pasteurization
It renders the mix completely free of pathogenic bacteria
It diss...

HOMOGENIZING THE MIXHOMOGENIZING THE MIX
Most essential step to make a permanent and uniform
suspension of the fat by redu...

Advantages of homogenizationAdvantages of homogenization
Never allow the fat to form the cream layer
More uniform ice crea...

Cooling and ageing the mixCooling and ageing the mix
The mix is aged for between 4 – 24 hours at 2 – 5°C under
continuous ...

The changes that occurs during ageing
Hydration of milk proteins and stabilizers
Crystallization of fats
Absorption of wat...

FLAVOUR MIXING TANKFLAVOUR MIXING TANK
Done at continuous freezing system
Flavours are added by experience to obtain pleas...

FREEZINGFREEZING THETHE MIXMIX
After cooling and ageing is frozen in ice cream freezers
Freezer converts mix into ice crea...

Method of freezingMethod of freezing
Batch freezer- horizontal, direct expansion (freon or
ammonia)
Continuous freezer- ho...

Changes during freezing processChanges during freezing process
Lowering the temperature of the mix from ageing
temperature...

Continuous ice cream freezersContinuous ice cream freezers

OVER RUN OF ICEOVER RUN OF ICE--CREAMCREAM
Amount of air added to the ice cream is called over run.
Incorporation of air i...

The factors that depress overrunThe factors that depress overrun
Fat content
MSNF content
Amount of mix in batch freezer
P...

Overrun calculationsOverrun calculations
It is the % increase in volume of ice cream greater than the
amount of mix used t...

FILLING / PACKAGING
When ice cream is drawn from the freezer, it is put into
containers that give it the desired form and ...

HARDENING OF ICEHARDENING OF ICE--CREAMCREAM
At -35 °C or below
Is to reduce the temperature of the product to at least 0°...

Factors that affect the rate of hardeningFactors that affect the rate of hardening
The temperature and velocity of the cir...

DEFECTS IN ICEDEFECTS IN ICE--CREAMCREAM
Due to low quality ingredient
Improper heat treatment
Chemical changes
Improper m...

DEFECTSDEFECTS
 Flavour Defects-
• High, low – due to flavoure addition
• Rancid- fat hydrolysis due to lipase action
• F...

References
 Outlines of Dairy Technology – Sukumar De
 Fat-Rich-Dairy-Products-Technology : http:// www.AgriMoon.Com
 I...

Ice cream and Ice-cream manufacturing

Ice cream and Ice-cream manufacturing

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