This document provides an overview of the ice cream industry in India and covers definitions, classifications, and the role of key ingredients in ice cream. It begins with some background on the growth of ice cream production in India from 1966 to present. It then defines ice cream according to FSSAI regulations and covers common classifications including plain, nut/chocolate, fruit, and novelty ice creams. The roles and advantages/limitations of important ingredients like milk fat, milk solids, sugars, stabilizers, emulsifiers, air, flavors, and colors are discussed.
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Icecream is well-likes dairy product due to its smooth creamy texture which is achieved by various types of processing and freezing. This presentation is about the types of freezers used in Icecream manufacture
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Icecream is well-likes dairy product due to its smooth creamy texture which is achieved by various types of processing and freezing. This presentation is about the types of freezers used in Icecream manufacture
Ice cream is called the Glamorous girl of the industries.
This presentation is prepared as our academical skill development project under the course named as Dairy Product Technology taken by Professor A K M Humayun Kober.
This presentation is made by Group E of 8th batch of Faculty of Food Science and Technology, Chattogram Veterinary and Animal Sciences University.
This ppt is for those year 11's who are panicing about there approaching exam. This can be used by any exam board. But the exam questions are AQA based.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Food and beverage service Restaurant Services notes V1.pptx
Ice cream ppt
1. PRESENTED BY
• Anshu Singh
• Ravi Vats
• Shiv Yadav
• Sonam Tyagi
• Vidisha Singh
Faculty in guide: Dr. Neha Sharma
2. ICECREAM
*In INDIA, 1966
*Estimated production was about 0.7 % of the total milk
production.
*Now, it is 20 % - 25 %
*And avg annual turnover of 4000 crores
4. DEFINATION !!
• According to FSSAI
• “Ice cream means frozen product obtained from cow or buffalo milk
or a combination thereof or from cream and/or other milk products
with or without the addition of cane sugar, dextrose, liquid glucose
and dried liquid glucose, edible flavor and permitted food colors.”
• Stabilizers and Emulsifiers not more than
- 10% milk fat
- 3.5% protein
- 36% total solids
5. AND MORE…
• Starch up to 5%.
• Air as important ingredient.
• More than half of the volume of the ice cream is air,
• Provides light texture to it.
• Air make up 30 % - 50 % volume.
• OVERRUN- The amount of air that is added or incorporated in ice
cream.
6. PROPRIETARY PRODUCT
• As per section 2.12.1 of Food Safety and Standards Regulations(Food
Products Standards & Food Additives), 2011
• Foods that has not been standardized as per FSSAI.
• So industries have full liberty to incorporate air in the ice-cream as
per their own standards.
• If the volume of ice-cream is doubled by adding air than overrun is
100%
• But more overrun results in-
* Faster melting & degraded quality
• Whereas, premium quality ice-cream producing industries perform
overrun less than 25%
7. CLASSIFICATION OF ICE CREAM
No standard classification of
ice cream has yet been
adopted by the industry, even
in developed countries.
However, some of the
important frozen desserts can
be classified as follows:
9. PLAIN ICE CREAM
An ice cream in which the
colour and flavouring
ingredient together amount
to less than 5% of the
volume of the unfrozen ice
cream.
Example :vanilla and coffee
ice cream.
10. NUT AND CHOCOLATE ICE CREAM
• Ice cream flavoured with cocoa or chocolate.
• Nut: ice cream containing nuts, such as almonds,
cashewnut ,etc., with or without additional
flavouring or colour.
11. FRUIT ICE CREAM
• Ice cream containing fruits,
with or without additional
fruit flavouring or colour.
• Fruits such as strawberry,
pineapple, mango, banana,
etc., may be fresh, frozen-
packed , canned or
preserved.
12. MILK ICES OR MILK LOLLIES
• According to PFA rule (1976), these
refer to the frozen product obtained
from milk and skim milk product with or
without the addition of cane sugar, egg,
fruits, nuts , edible flavour etc. It may
contain permitted stabilizer not
exceeding 0.5 %of product.
• The mixture should be suitably heat
treated before freezing.
• The product should contain not more
than 2%milk fat, not less than 3.5%
protein ,not less than 20% total solids.
13. ICES ICE CREAM
• Made of fruit juice, sugar
and stabilizer.
• With or without
additional fruit acid,
colour, flavouring or
water, and frozen to the
consistency of ice cream.
• Usually contain 28 to 30%
sugar, 20 to 25% overrun
and no dairy products.
14. SHERBET ICE CREAM
• Made of fruit juices,
sugar, stabilizer and milk
products.
• Similar to an ice except
milk.
• Milk either whole, skim,
condensed or powdered,
or ice cream mix, are
used in place of all or
part of the water in an
ice.
15. FANCY MOULDED ICE CREAM
• Moulded in fancy shapes.
• Composed either of one colour and flavour of ice cream or a
combination of colours and flavours, or especially
decorated.
• Examples are: brick ice cream, cakes, cake roll, moulds
representing fruits, etc.
16. NOVELTIES ICE CREAM
• A Novelty ice cream or
frozen confection is an
especially shaped and
usually a low – priced
package containing an
individual serving whose
main appeal consists in its
shape, size, colour or
convenience for eating.
17. SOFT ICE CREAM (SOFTY)
• Soft serve ice cream is a type of
frozen dessert that is similar to, but
softer than the ice cream.
• These products are drawn from the
freezer without hardening.
• It is generally lower in milk fat
(3.6%) than ice cream (10-18%) and
produced at a temperature of about
-4°C as compared to ice cream,
which is stored at
-15°C.
19. 1. Milk fat
• It enriches and mellows the ice cream,
giving it a full, rich, creamy flavor.
• The fat also contributes to the body and
melting resistance of ice cream while
producing a smoothness of texture .
• Fat gives stability to the ice cream but
impairs whipping ability.
• If the milk fat is even slightly off- flavored,
the defect will be noticeable.
20. 2.Milk solids not fat (MSNF)
• It is also known as serum solids ,
they consist of milk protein , milk
sugar and mineral matter.
• They add very little to the smell,
but improves its body and texture .
However , milk sugar adds to the
sweet taste.
• The milk proteins help to make ice
cream more compact and smooth.
• MSNF should be added in as large a
quantity as possible without risking
and danger of sandiness.
21. 3. Sugar
• The main function of sugar is to
increase the acceptability of ice
cream.
• The desired sweetening effect is
only produced by sucrose.
• Sugars are usually the cheapest
source of total solids in the mix .
4. Stabilizers
• These are used to prevent the
formation of objectionably large
ice crystals in ice cream , especially
during storage.
• Since they are added in very small
quantities, they have a negligible
influence on food value and flavor.
22. 5. Emulsifiers
• They are used mainly to improve
upon and provide a uniform
whipping quality to the mixture
,and to produce a drier ice cream
with smoother body and texture.
6. Flavor and color
• Flavor increases the acceptability
of ice cream, and colour its
aesthetic appeal
24. ADVANTAGES
I. Milk Fat:
• Enriches the flavors.
• Produces characteristic smooth texture and helps give body to the ice cream.
II. Milk Solid Not Fats:
• Improve the texture and comparatively cheap source flavor.
• A higher overrun without snowy flaky texture.
III. Stabilizers:
• Very effective in smoothening the texture and giving body to the product.
IV. Emulsifier:
• Improves whipping quality of mixture and reduces whipping time.
V. Total Solids:
• Makes it smoother and more nutritious.
25. VI. Sugar:
• Is usually the cheapest source of solids and improves the texture & flavor.
VII. Flavor:
• Increases acceptability.
VIII.Color:
• Improves appearance and aids in identifying flavors.
26. LIMITATIONS
I. Milk Fat:
• Fat slightly hinders, rather than improves the, whipping.
• High fat content and calorific value may limit the amount the ice cream consumed.
II. Milk Solid Not Fats:
• A high percentage causes ‘sandiness’ and may cause salty or cooked flavor.
• The ‘condensed milk’ flavour may be objectional.
III. Stabilizers:
• Excess body and melting resistance.
IV. Emulsifier:
• Tends to ‘shrinkage’ defect and homogenization of milk is essential.
27. V. Total Solids:
• Heavy ,soggy or pasty body and cooling effect is insufficiently high.
VI. Sugar:
• Excessively sweet and lowers whipping effect.
• Requires a lower temperature for proper hardening.
VII. Flavor:
• Intense flavors provide immediate satisfaction and harsh flavour makes it less
desirable.