This document describes different methods for manufacturing ice cream, including home production, small vendors, and large-scale manufacture. Home production uses ingredients like frozen custard or milk which are frozen in a home refrigerator freezer, producing ice cream in small quantities for private use. Small vendors typically use ice cream mix, eggs, or custard with flavorings which are frozen in a hand operated freezer, allowing for bacterial contamination. Large-scale manufacture produces substantial quantities using high quality ingredients and hygienic machines through processes like pasteurization, homogenization, freezing, and packing.

1. MANUFACTURING METHODS
OF
ICE-CREAM
Compiled By-
Anuj Jha
2014027007
FPE 352- Dairy Engineering (2+1)

2. INTRODUCTION
Ice-cream is manufactured in a variety of premises.
The methods are used varying according to the type of premises
selected.
Manufacturing
methods of Ice-
Cream
Home production Small vendors
Large-scale
manufacture

3. HOME PRODUCTION
•Place of Manufacture:- Manufactured in the home
•Raw materials- Frozen custard or milk
•Freezer Used- Home refrigerator freezer
•Made in small quantity and for private consumption only
•Control of other aspects are unimportant
•Quality of product obtained is lowest than any other method

4. SMALL VENDORS
• Ice-cream mix used
1. Milk and cornflour with vanilla flavouring
2. Milk with ice-cream powder and flavouring
3. Custard, slightly flavoured in large quantities
•Eggs, dried eggs or egg substitutes are used as filler
•A hand operated freezer is used for freezing
•Method affords countless opportunities for bacterial contamination
•Low grade and cheap materials are used

5. Sources of microbial
contamination
Ingredients from
unsafe places
Contaminated utensils
used
Unsatisfactory storage
of cans and freezers
Sources of microbial contamination in ice-cream
manufactured by small vendors

6. LARGE SCALE MANUFACTURE
•Substantial quantities of ice-cream are produced
•Manufacturing methods are more hygienic and satisfactory
•Has a heavy capital outlay on the suitable premises and plant
•Has standard and efficient machines for continuous production
•Raw materials used are of high quality
•Mix has to undergo various check process before it can be
retailed as ice-cream

7. Raw materials
Mixing
Pasteurization Homogenization
Cooling
Ageing Freezing
Hardening
Packing
Large Scale Manufacturing Process for Ice-cream

9. DISCUSSION SESSION…