This document summarizes the process for manufacturing ice cream. It involves blending cream and milk products with sugar and flavorings. The mixture is pasteurized, homogenized, cooled, aged, and flavored. It is then frozen while incorporating air, which increases the volume. Bulk flavorings may be added after freezing. The frozen ice cream undergoes quality control testing before being packaged and hardened for storage. The final product is kept at cold temperatures until distribution.
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.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
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.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
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
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
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
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
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.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
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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
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2. Ice cream is a frozen dairy product made
by suitable blending and processing of
cream and other milk products, together
with sugar and flavour, with or without
stabilizer or colour, and with the
incorporation of air during the freezing
process.
What is Ice-Cream?
3. Greater than 10%
milkfat and
usually between
10% and as high
as 16% fat in some
premium ice
creams
9 to 12% milk solids-
not-fat: this component,
also known as the serum
solids, contains the
proteins (caseins and
whey proteins) and
carbohydrates (lactose)
found in milk
12 to 16% sweeteners:
usually a combination
of sucrose and glucose-
based corn syrup
sweeteners
0.2 to 0.5%
stabilizers and
emulsifiers
55% to 64% water
which comes from
the milk or other
ingredients.
6. Manufacturing Steps Of Ice-Cream
Blending the mixture
Pasteurization
Homogenization
Cooling & Aging
Flavouring
Freezing
Addition Of Bulky Flavourings
Quality Control & Packaging
Hardening & Storage
7.
8. BLENDING THE MIXTURE
• The milk arrives at the ice cream plant in refrigerated
tanker trucks from local dairy farms are pumped into
storage silos that are kept at 36° F (2°C).
• Pipes bring the milk in pre-measured amounts to
stainless steel double jacketed vats and they have very
efficient agitators to facilitate uniform distribution of
heat .
9. PASTEURIZATION
• Milk and cream are pasteurized to a specific temperature for
a pre-defined duration to kills off the majority of
microorganisms and increases the shelf life of the product. It
also prevents milk fat in the cream from becoming rancid
through oxidation.
• The blended mixture is piped to the pasteurization machine,
which is composed of lce Cream of a series of thin stainless
steel plates.Hot water, approximately 182°F (83°C),flows on
one side of the plates and cold milk mixture is piped through
on the other side.
• Time-temperature combination for Ice-cream
10. HOMOGENIZATION
• Ice cream mix is homogenized (2500 to 3000 psi) to
decrease the size of fat globules from the milk and cream
to identical size for addition of more stability to ice cream
and develop a smoother and creamier ice cream instead
of large clumps.
• By the application of intensive air pressure,homogenizer
ensures that the emulsifiers and stabilizers are well
blended and evenly distributed which prevents them
from separating from the rest of the ice cream mixture
11. COOLING AND AGEING
• The ice cream mixture is then transferred to cool down at a
temperature of 0-4°C and moved to aging tanks for getting it
ready for the next step of freezing and aeration. The mix is
cooled fast so that no growth of microorganisms can take
place.
• The mix is aged for between 4-24 hours at 2-5°C (40°F) under
continuous agitation. During the aging process, the following
occurs:
1. Stabilizer hydrate and takes full effect
2. Milk fat solidies and crystallize
12. FLAVOURING
• The ice cream is pumped to stainless steel vats where
flavorings are piped into the vats and blended
thoroughly.
• Flavours are added by experience to obtain pleasing
flavour and colours should correspond to the flavour.
• Only liquid ingredients can be added prior to freezing,
to make sure the mix flows properly through the
13. FREEZING
• From the flavouring tanks, the mix is pumped to the
continuous freezer where air is whipped in as it is frozen
between the temperatures of -3°C and -6°C using liquid
ammonia or freon as a freezing agent.
• Continuous freezing facilitates faster freezing leading to very
small ice crystals.
• The increased volume of the ice cream due to incorporation
of the air is called overrun (80 – 100%).
14. ADDITION OF BULKY FLAVOURINGS
• If chunks of food such as strawberry or cookie pieces are to
be added to the ice cream, the frozen mixture is pumped to a
fruit feeder. The mixture then moves to a blender where the
chunks are evenly distributed.
• Fruits, swirls, and any bulky type of flavorings (nuts, candy
pieces, etc.) are added . These ingredients can not be added
before freezing or they would interfere with the smooth flow
of the mix through the freezer.
15. QUALITY CONTROL & PACKAGING
Quality Control:-
• Every mixture is randomly tested during the production
process.
• Butterfat and solid levels are tested.
• The bacteria levels are measured.
• Each batch is also taste-tested before packaging
Packaging:-
• Automatic filling machines extrude ice cream into
16. HARDENING & STORAGE
• The already packaged ice cream is exposed to a temperature
range of -20°C to -40°C in the hardening tunnel for between
6 – 8 hours for larger packages and 30 minutes for smaller
packages.
• Hardening completes the ice cream freezing process and
stabilizes the product so that it does not melt down too
quickly.The hardened ice cream is then stored at temperatures
of ≤25°C.
• The cartons are then stored in refrigerated warehouses until
