This document summarizes the process of ice cream production. It begins with raw milk from dairy farms which is pasteurized and homogenized. The milk is then cooled, aged, and has flavors and colors added before undergoing continuous freezing and blast freezing. Finally, the frozen ice cream is packaged in various containers like cups, tubs, or cones before being hardened for consumption or storage.

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