This document provides information about different types of milk products and the processing of ice cream and kulfi. It begins with a classification of milk products into 6 categories: heat desiccated, heat and acid coagulated, fermented, fat rich, frozen, and dried. Next, it details the processing steps for ice cream, including ingredient selection, mixing, pasteurization, homogenization, ageing, freezing, packaging, and hardening. It then discusses the packaging, yield, shelf life, and nutritional value of ice cream. A similar level of detail is then provided about the processing of kulfi, including the ingredients, flow chart, packaging, yield, shelf life, and nutritional information.

1. welcome

2. Mahatma Phule Krishi Vidyapeeth ,Rahuri
Affiliated
Saikrupa College of Agriculture,Ghargaon
Tal- Shrigonda Dist- Ahmednagar
Student Name : Lonkar Kartik Ishwar
Reg No. : SAG-2019/030
Semester : VIIIth
Course No. : EL-AHDS-405
Course Title : Processing of Milk and Milk Products
Topic Name : Different Type of milk products
Module Incharge : Prof. S.B. Gaikwad

3. PRESENTING
Classification Of Different
Types Of Milk Products

4. Classification of milk
product
Heat
desiccated
milk product
Eg:-
Rabri,Khoa,
Pedha,
Gulabjamun
Barfi,Kheer
etc.
Heat and
acid
coagulated
milk
product
Eg:-Channa,
Panner,
Rasmalai,
Rasgulla,etc.
Fermented
milk product
Eg:-
Dahi,Lassi
Shrikhand,
etc.
Fat rich
dairy
Product
Eg:-Cream,
Butter,Ghe,
etc.
Frozen
Dairy
Product
Eg:-
Icecream,
Kulfi,etc.
Dried milk
product
Eg:-SKM,
WMP

5. PROCESSING OF
ICECREAM

6. INDEX
SR.NO. CONTENT
1 Introduction
2 Material
3 Flow chart
4 Packaging Of Ice-cream
5 Hardening Of Ice-cream
6 Yield Of Ice-cream
7 Shelf Life Of Ice-cream
8 Nutritional value

7. INTRODUCTION
Ice-cream has its origin in Europe and was introduced later
in United States, where it developed in industry.
It is complex food containing milk,fat,sugar,etc.
Ice-cream is recent origin industry of India started in 1966.
In recent year ice-cream market in India has annual growth rate
about 15%.
It is also good source of energy having 2-3 times high fat than milk.

8. Material:-
Milk
Sugar
Cream/butter
Milk powder
Emulsifiers/stabilizers
Flavors
Colors

9. SELECTION OF INGREDIENT
(SMP, SUGAR, SODIUM ALGINATE, LIQUID GLUCOSE, CREAM)
Adding Milk /cocoa powder to water of 60°C
Adding Sugar mixed with stabilizer and
Emulsifier
Addition of Cream
Blending and Mixing of all ingredients
Pasteurization The Mix (for 10 min)

10. Homogenization
Cooling and Ageing (12 hours at 4°C)
Addition of Microcapsules and Flavor
Freezing by a batch freezer
Packaging in polypropylene container
Storing at -20°C

11. PACKAGING OF ICECREAM
 When ice cream is drawn from the freezer
usually collected in both retail and bulk
containers.
 Retail containers are mostly single-service i.e
use and throw (eg. Parchment paper, aluminum
foil, plastic coated cups, plastic cups, bars, ticks
etc.)
 Bulk containers are either single or multi-
service (eg. Tinned steel car, soft plastic bucket)
and may or may not be reusable.

12. HARDENING OF ICECREAM
 It refers to the second phase of freezing water freezing
in packages is accomplished without agitation.
 It is done in either hardening room or hardening tunel
or hardening cabinet.

13. YIELD
SHELF LIFE
From 1 litre ice cream mix we
will get 1.7 to 2.0 litre of ice
cream.(considering 70-100%
Over run)
Shelf life of ice cream at -23 to
-29°C is near about 6 months.

14. Nutritional value:-
Calories -207
fat -11g
Protein -3.5g
Sodium -80mg
Potassium -199mg
Carbohydrates-24g

15. PROCESSING OF KULFI

16. INDEX
SR.NO. Contents
1 Introduction
2 Material
3 Flow chart
4 Packaging of kulfi
5 Yield of kulfi
6 Shelf life of kulfi
7 Nutritional value

17. INTRODUCTION
 Kulfi is an Indigenous version of ice
cream with Indigenous technology.
 Kulfi also served with falooda, the
Indian vermicelli to adjust the wetness
and temperature to taste.
It is nutritious frozen dairy dessert and
is largely produced in the unorganized
sector in very small quantities.
 It is usually consumed in summer
seasons.

18. MATERIAL:-
Milk
Sugar
Kulfi cone
Salt
Essence
Color
Cardamom powder
Chopped almond

19. FLOWCHART
Reception of milk
Concentration to about 20% TS
Adding sugar 13%.
Cooling the milk
Flavouring and Filling in cones
Freezing and hardening (ice and salt mixture 4:1)
Kulfi
Packaging
Hardening and storage (-20°C)

20. PACKAGING OF KULFI
 The Bars Of Kulfi Are
Wrapped In Papers
And Put In Boxes.

21. YIELD
 From One Litre Cow Milk
The Yield Of Kulfi Will
350 to 400 gm i.e 35 to 40
Recovery.
SHELF LIFE
 Generally Shelf Life Of Kulfi at -23 to -29 °C
About 6 Months

22. Nutritional value:-
Calories -206
Protein -6.9g
Fat -9g
Sodium -49.7mg
Potassium -173.9mg
Carbohydrate -20.4g

23. REFERENCE
 www.tetrapack.com
 Images from google
 Outline of dairy technology , Author – Sukumar de.

24. Thank You