This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
Frozen desserts like ice cream have become very popular, especially in commercial settings like fast food restaurants and coffee shops. They can be prepared and stored for long periods. Ice cream contains milk or cream, sugar, and sometimes eggs, fruit, nuts or other flavors. It is churned while freezing to incorporate air and prevent large ice crystals. Other frozen desserts like sherbet, sorbet, and frozen soufflés are made without churning. While ice cream can provide enjoyment, its ingredients are not always clearly labeled and may include synthetic colors, flavors, and other additives that pose potential health risks. Stricter regulations are needed to require full ingredient disclosure and ensure consumer safety.
Ice cream is composed of greater than 10% milkfat, 9-12% milk solids, 12-16% sweeteners, and 0.2-0.5% stabilizers and emulsifiers. Other frozen desserts include frozen custard, frozen yogurt, gelato, ice milk, sherbet, and sorbet. Liquid nitrogen can be used to rapidly freeze ice cream, resulting in many small ice crystals and a creamier texture. The basic process of ice cream production involves blending ingredients, pasteurizing, homogenizing, aging the mix overnight, freezing in a barrel freezer, adding mix-ins, and hardening in a blast freezer.
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.
Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
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.
Condensed milk is made by evaporating water from milk, with or without added sugar. Evaporated milk is made similarly but is then sterilized. Condensed milk has a higher concentration of milk solids than evaporated milk. The manufacturing process involves cooling, filtering, standardizing, heating, adding sugar for condensed milk, further concentrating, then packaging. Physico-chemical changes during processing include increased density, decreased pH and increased viscosity. Over time, sweetened condensed milk may experience age thickening and gelation due to higher concentration and added sugar.
Ice cream is a sweetened frozen food made from dairy products like milk and cream that is typically flavored. It is produced by mixing ingredients, homogenizing the mixture to incorporate air, pasteurizing it to kill microorganisms, freezing it while incorporating more air, and then hardening it to a semi-solid form. Major ice cream producers include Unilever, Nestle, and General Mills. Key components like fat, milk solids, sugar, stabilizers, and emulsifiers contribute to ice cream's texture, consistency, flavor, and shelf life.
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
Frozen desserts like ice cream have become very popular, especially in commercial settings like fast food restaurants and coffee shops. They can be prepared and stored for long periods. Ice cream contains milk or cream, sugar, and sometimes eggs, fruit, nuts or other flavors. It is churned while freezing to incorporate air and prevent large ice crystals. Other frozen desserts like sherbet, sorbet, and frozen soufflés are made without churning. While ice cream can provide enjoyment, its ingredients are not always clearly labeled and may include synthetic colors, flavors, and other additives that pose potential health risks. Stricter regulations are needed to require full ingredient disclosure and ensure consumer safety.
Ice cream is composed of greater than 10% milkfat, 9-12% milk solids, 12-16% sweeteners, and 0.2-0.5% stabilizers and emulsifiers. Other frozen desserts include frozen custard, frozen yogurt, gelato, ice milk, sherbet, and sorbet. Liquid nitrogen can be used to rapidly freeze ice cream, resulting in many small ice crystals and a creamier texture. The basic process of ice cream production involves blending ingredients, pasteurizing, homogenizing, aging the mix overnight, freezing in a barrel freezer, adding mix-ins, and hardening in a blast freezer.
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.
Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
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.
Condensed milk is made by evaporating water from milk, with or without added sugar. Evaporated milk is made similarly but is then sterilized. Condensed milk has a higher concentration of milk solids than evaporated milk. The manufacturing process involves cooling, filtering, standardizing, heating, adding sugar for condensed milk, further concentrating, then packaging. Physico-chemical changes during processing include increased density, decreased pH and increased viscosity. Over time, sweetened condensed milk may experience age thickening and gelation due to higher concentration and added sugar.
Ice cream is a sweetened frozen food made from dairy products like milk and cream that is typically flavored. It is produced by mixing ingredients, homogenizing the mixture to incorporate air, pasteurizing it to kill microorganisms, freezing it while incorporating more air, and then hardening it to a semi-solid form. Major ice cream producers include Unilever, Nestle, and General Mills. Key components like fat, milk solids, sugar, stabilizers, and emulsifiers contribute to ice cream's texture, consistency, flavor, and shelf life.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
Milk undergoes several processes to produce dairy products for consumers. Pasteurization and homogenization increase milk's shelf life and improve its appearance. During cheese production, starter cultures sour the milk and rennet coagulates it into curd. The curd is then processed depending on the type of cheese. Yogurt is made through bacterial fermentation of milk into a curdled product. Butter is produced by churning cream to form solid grains. Ice cream contains dairy or vegetable fats, sugars, and air cells incorporated during freezing.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
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.
This document discusses the impact of stabilizers on ice cream quality characteristics. It provides an overview of common stabilizers used in ice cream production such as gelatin, guar gum, sodium carboxymethyl cellulose, locust bean gum, carrageenan, and xanthan. The stabilizers are used to improve properties like texture, mouthfeel, stability and to prevent issues like ice crystal growth and whey separation. Each stabilizer is described in terms of its source, chemical structure, typical usage levels in ice cream, and impact on product qualities. Local stabilizers from South Asia like salep and glucomannan are also mentioned.
The document summarizes the process of making yogurt and other fermented beverages like beer and wine. It discusses the steps of adjusting milk composition, pasteurizing, homogenizing, incubating with cultures, packaging, and quality control for yogurt. For beer and wine, it describes extracting sugars from grains or grapes, adding yeast to ferment sugars into alcohol, and techniques like distillation to increase alcohol concentration. Key enzyme and microbial processes are outlined, and optimal temperatures and pH levels discussed.
This document discusses how starches can be creatively used in dairy products to improve texture, processing, shelf life, and other qualities. It explains that modified starches are generally needed for dairy applications as native starches cause problems. Different types of modified starches exist for various applications depending on the dairy product and processing conditions. The document provides details on various specialty starches that National Starch offers to help dairy processors develop innovative new products through technical support and formulation expertise.
Baker's yeast is produced through a fermentation process using specific strains of Saccharomyces cerevisiae. The process involves developing an inoculum from stock cultures, then growing the yeast in large tanks through sequential fed-batch fermentations where sugar is added incrementally to promote respiration over fermentation. Final products are either compressed dry yeast (CDY) made by extruding and drying press cake, or activated dry yeast (ADY) made by further drying tiny yeast pellets which has better stability. Contaminants are controlled and final products are packaged for stability and viability during storage.
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
The document discusses the homogenization process. It begins by defining homogenization and emulsification as mechanical processes that reduce the size of fat globules in foods like milk. This increases stability by preventing creaming and improves texture. The document then describes the main types of homogenizers like pressure and ultrasonic homogenizers. It provides details on how pressure homogenizers work to reduce fat globule size under extreme pressure. The document concludes with discussing the effects of homogenization on viscosity, color, nutrition and shelf life of foods. It also provides an example of homogenization in ice cream manufacturing.
I have prepared this presentation during the second year of my B.Tech Dairy Technology course under Dairy Technology Department in the subject of Ice cream and Frozen Desserts.
Condensed milk was invented in the 1850s by Gail Borden as a way to preserve milk for long periods. It involves evaporating water from milk to increase its concentration and shelf life. Sugar is often added to further preserve it. The processing involves standardizing, heating, condensing the milk in a vacuum, homogenizing, cooling and crystallizing it before packaging. Condensed milk can last up to a year unopened but only 2-3 weeks once opened. It is commonly used in desserts, drinks, ice cream and confectionaries due to its thickness and sweetness.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
The document discusses various properties of ice cream mix including mix stability, density, viscosity, acidity, and interfacial characteristics. Mix stability refers to the resistance to separation of milk proteins and fat globules. Increased milk solids, sugars, and stabilizers increase mix density which ranges from 1.0544 to 1.1232 g/mL. Viscosity is important for whipping air and retention, and increases with stabilizers, proteins, sugars, and total solids. Interfacial characteristics like surface tension affect whipping and air incorporation.
Ice cream is a frozen dessert made from a mixture of ingredients like milk fat, non-fat milk solids, sweeteners, and air that is pasteurized, homogenized, aged, frozen, and hardened. Emulsifiers and stabilizers are added to improve texture and prevent meltdown. Common emulsifiers include egg yolk and mono- and di-glycerides, while locust bean gum and guar gum are examples of stabilizers. The process of making ice cream involves preparing the liquid base, pasteurizing, homogenizing, aging, freezing, and hardening the mixture.
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.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
Milk undergoes several processes to produce dairy products for consumers. Pasteurization and homogenization increase milk's shelf life and improve its appearance. During cheese production, starter cultures sour the milk and rennet coagulates it into curd. The curd is then processed depending on the type of cheese. Yogurt is made through bacterial fermentation of milk into a curdled product. Butter is produced by churning cream to form solid grains. Ice cream contains dairy or vegetable fats, sugars, and air cells incorporated during freezing.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
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.
This document discusses the impact of stabilizers on ice cream quality characteristics. It provides an overview of common stabilizers used in ice cream production such as gelatin, guar gum, sodium carboxymethyl cellulose, locust bean gum, carrageenan, and xanthan. The stabilizers are used to improve properties like texture, mouthfeel, stability and to prevent issues like ice crystal growth and whey separation. Each stabilizer is described in terms of its source, chemical structure, typical usage levels in ice cream, and impact on product qualities. Local stabilizers from South Asia like salep and glucomannan are also mentioned.
The document summarizes the process of making yogurt and other fermented beverages like beer and wine. It discusses the steps of adjusting milk composition, pasteurizing, homogenizing, incubating with cultures, packaging, and quality control for yogurt. For beer and wine, it describes extracting sugars from grains or grapes, adding yeast to ferment sugars into alcohol, and techniques like distillation to increase alcohol concentration. Key enzyme and microbial processes are outlined, and optimal temperatures and pH levels discussed.
This document discusses how starches can be creatively used in dairy products to improve texture, processing, shelf life, and other qualities. It explains that modified starches are generally needed for dairy applications as native starches cause problems. Different types of modified starches exist for various applications depending on the dairy product and processing conditions. The document provides details on various specialty starches that National Starch offers to help dairy processors develop innovative new products through technical support and formulation expertise.
Baker's yeast is produced through a fermentation process using specific strains of Saccharomyces cerevisiae. The process involves developing an inoculum from stock cultures, then growing the yeast in large tanks through sequential fed-batch fermentations where sugar is added incrementally to promote respiration over fermentation. Final products are either compressed dry yeast (CDY) made by extruding and drying press cake, or activated dry yeast (ADY) made by further drying tiny yeast pellets which has better stability. Contaminants are controlled and final products are packaged for stability and viability during storage.
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
The document discusses the homogenization process. It begins by defining homogenization and emulsification as mechanical processes that reduce the size of fat globules in foods like milk. This increases stability by preventing creaming and improves texture. The document then describes the main types of homogenizers like pressure and ultrasonic homogenizers. It provides details on how pressure homogenizers work to reduce fat globule size under extreme pressure. The document concludes with discussing the effects of homogenization on viscosity, color, nutrition and shelf life of foods. It also provides an example of homogenization in ice cream manufacturing.
I have prepared this presentation during the second year of my B.Tech Dairy Technology course under Dairy Technology Department in the subject of Ice cream and Frozen Desserts.
Condensed milk was invented in the 1850s by Gail Borden as a way to preserve milk for long periods. It involves evaporating water from milk to increase its concentration and shelf life. Sugar is often added to further preserve it. The processing involves standardizing, heating, condensing the milk in a vacuum, homogenizing, cooling and crystallizing it before packaging. Condensed milk can last up to a year unopened but only 2-3 weeks once opened. It is commonly used in desserts, drinks, ice cream and confectionaries due to its thickness and sweetness.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
The document discusses various properties of ice cream mix including mix stability, density, viscosity, acidity, and interfacial characteristics. Mix stability refers to the resistance to separation of milk proteins and fat globules. Increased milk solids, sugars, and stabilizers increase mix density which ranges from 1.0544 to 1.1232 g/mL. Viscosity is important for whipping air and retention, and increases with stabilizers, proteins, sugars, and total solids. Interfacial characteristics like surface tension affect whipping and air incorporation.
Ice cream is a frozen dessert made from a mixture of ingredients like milk fat, non-fat milk solids, sweeteners, and air that is pasteurized, homogenized, aged, frozen, and hardened. Emulsifiers and stabilizers are added to improve texture and prevent meltdown. Common emulsifiers include egg yolk and mono- and di-glycerides, while locust bean gum and guar gum are examples of stabilizers. The process of making ice cream involves preparing the liquid base, pasteurizing, homogenizing, aging, freezing, and hardening the mixture.
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.
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2. INTRODUCTION
Frozen dairy is categorized into two categories
1. Products frozen for increasing their shelf-life and thawed before
consumption or further processing.
2. Products in which the freezing process is responsible for the development
of the desired structure and texture and which are consumed in the frozen
state
Majority of frozen dairy products fall into this category ice-cream ,aerated
dairy desserts ,frozen yoghurt.
3. INFLUENCE OF FREEZING ON MILK COMPONENTS
1.FAT FRACTION
➢ Fat fraction exist in the form of an emulsion with droplet sizes ranging from 0.5
to 5 micrometer.
➢ Homogenization increases the number and surface area of the fat globules
present, and milk protein quickly absorbs homogenized fat globule to reduce
their interfacial tension.
➢ During Freezing, the greatest concern is related to the fat phase is the loss of
the emulsified state and the separation of fat phase.
➢ Homogenization before freezing greatly overcomes the de emulsification of the
fat globules in milk
➢ Addition of sugar helps to stabilize frozen milkfat emulsions
4. 01 Introduction
02
03
04
05
2.MILK SNF FRACTION
Freezing and frozen storage have a large effect on the proteins of milk, causing the casein
micelles to lose their ability and precipitate on thawing.
Commercial separation of casein from concentrated milk serum may be accomplished by
freezing, storage at -10cand thawing to produce a product referred as cryo-casein
The flocculation of casein from frozen milk is initially reversible with heat and agitation, but
becomes irreversible with continued storage.
Slow freezing has been reported to result in greater protein stability than fast freezing.
The stability in frozen milk depends heavily on the state of the lactose.
06 Ultrafiltration of milk has also been demonstrated to increase the storage stability by three
times.
5. FREEZING POINT DEPRESSION
➢ Freezing point is a colligative property that is determined by the molarity of solutes
rather than by the percentage by weight or volume.
➢ Freezing point can therefore be used to estimate the molecular weight of pure
solutes or average molecular weight of mixed solutes.
➢ Lactose accounts for about 55% of freezing point depression of whole milk ,
chloride accounts for about 25% and the remaining 20% is due to other soluble
components including calcium, potassium, magnesium, lactates phosphates and
citrates.
➢ Freezing point of milk is usually in the range of -0.512 to -0.550c.
➢ Freezing point of other dairy products depend on their water content and dissolved
lactose and other solids in the water phase.
7. ICE CREAM
Consists of mixture of dairy ingredients such as milk and non fat milk.
Contains at least 10%milk fat and 1.4%egg yolk.
Stored at -20c; no concern for microbial growth
Disease can be caused due to raw milk, inadequate heat treatment or
contamination during handling
8. FROZEN YOGHURT
Low fat ice cream
Most popular dessert made from fermented milk.
Consist of <3.25% milk fat, 8.25% solids and 6.5% lactose.
Contains cultures of Streptococcus thermophillus & lactobacillus bulgaricus.
9. SHERBETS
Frozen Dessert usually flavored with fruit
Usually made from-
1.Water
2.Sugar
3.Flavorings
4.Milk or cream
Sugar content ranges between 25 – 35 % sherbets have a relatively low overrun
at between 30-40 % and the SNF content ranges between 2-5 %.
The product is frozen at -23c and aged between 12-24hrs.
10. ICE CREAM AND FROZEN DAIRY DESSERTS
Typical Compositional Range for the Components used in various
Ice cream Mix formulations
11. INGREDIENTS
1.FAT
The Fat component of the mix increases the richness of flavor of ice cream which
produces a characteristic smooth texture by lubricating the palate, helps to give body and
aids in producing desirable melting properties
Whey Cream , is the principle fat source for dairy ice cream formulations.
Palm kernel oil, Coconut oil, Palm oil, Sunflower oil, Peanut Oil are also used to some extent .
During Freezing of ice cream, the fat emulsions that exists in the mix will partially
destabilize as a result of the presence of crystals of fat, air incorporation, ice crystallization
and high shear in the freezer.
12. 2.MILK SNF
SNF contains
Lactose
Caseins
Whey proteins
Minerals
Acids
Enzymes
Gases of milk or
milk products
Proteins are
essential for their
functional
contributions of
emulsification
Aeration
Water holding
Capacity
Excess of lactose
may lead to
problems due to
excessive freezing
point depression
Traditionally, the
best sources of
milk SNF are fresh
concentrated
skimmed milk or
spray dried low
heat skim milk
powder
13. 3.SWEETENERS
➢ They improve the texture and palatability of ice cream and enhance flavours.
➢ They have the ability to lower the freezing point of a solution.
➢ Sucrose alone or in combination with other sugars are the most common
sweetening agent.
➢ In some Ice cream formulations, sweeteners derived from corn syrup are substituted
for all or a portion of the sucrose.
➢ The use of corn syrups in ice cream is generally perceived to provide greater
smoothness by contributing to a firmer and more chewy body to provide better
meltdown characteristics which improves the shelf life of the finished product
14. 4.STABILIZERS
◦ They are a group of hydrocolloid ingredients(usually polysaccharides) used in ice
cream formulations to produce smoothness in body and texture and retard the growth
of ice and lactose crystals during storage
◦ They also increase the viscosity of the mix and produce a stable foam with easy cut off
and stiffness at the barrel freezer for packaging
◦ They also slows down moisture migration from the product to the package or the air in
frozen product.
◦ Commonly used stabilizers are –
◦ Guar gum
◦ Carboxymethyl cellulose
◦ Xanthan
◦ gelatin
15. 5.EMULSIFIERS • They are usually integrated with the stabilizers in proprietary
blends but their function and action is different from that of
stabilizers.
• They are used to improve the aeration properties of the mix.
MECHANISM OF ACTION
01
They lower the
fat or water
interfacial
tension in the
mix, resulting in
protein
displacement
from the fat
globule surface
02
Which in turn
reduces the
stability of the fat
globule to partial
coalescence, which
occurs during the
whipping and
freezing process
03
leading to the
formation of an
aggregated fat
structure in the
frozen product
which contributes
greatly to texture
and melt-down
properties
16. PRE-FREEZING TECHNIQUES
◦ Pre-freezing techniques are crucial to achieve optimal texture, consistency, and quality
◦ Homogenization: This process breaks down fat globules in the milk or cream to ensure a
smoother texture and prevent fat separation during freezing.
◦ Pasteurization: Heating the dairy mixture to a specific temperature to kill harmful bacteria
and enzymes. This not only ensures food safety but also helps in stabilizing the product.
◦ Aging: Allowing the dairy mixture to rest for a certain period before freezing can improve
its texture and flavour. During this time, the mixture undergoes some structural changes,
resulting in a smoother and creamier end product.
◦ Mixing and Blending: Proper mixing and blending of ingredients ensure uniform distribution
of fat, solids, and air in the mixture, leading to a consistent product texture.
◦ Emulsification: Emulsifiers like lecithin or mono and di glycerides are added to stabilize the
mixture by preventing fat and water from separating. This helps in achieving a smoother
texture and prevents ice crystal formation.
17. CONTD…
6. Freezing Rate Control: Controlling the rate at which the dairy mixture freezes can influence
the formation of ice crystals. Slower freezing rates generally result in smaller ice crystals, leading
to a smoother texture.
7. Incorporation of Stabilizers and Thickeners: Stabilizers like guar gum, carrageenan, or
xanthan gum are often added to improve texture, prevent ice crystal growth, and enhance shelf
stability.
8. Temperature Control: Maintaining precise temperature conditions during prefreezing and
freezing stages is critical to achieving the desired texture and preventing crystallization.
18. FREEZERS EMPLOYED FOR FROZEN DAIRY PRODUCTS
➢ Barrel Freezers-
➢ Barrel freezers, also known as batch freezers or ice cream freezers, are a specific type of
freezer commonly used in the production of ice cream and other frozen desserts.
➢ It uses refrigerants like ammonia or Freon, to maintain the freezing temperature inside the
barrel. The temperature is carefully controlled to ensure proper freezing of the ice cream
mixture.
➢ Barrel freezers are often used in smaller-scale ice cream production settings.
➢ Cryogenic Freezers –
Cryogenic freezing involves the use of extremely low temperatures, typically using liquid
nitrogen or carbon dioxide, to rapidly freeze food products.
This rapid freezing helps to preserve the texture, flavour, and quality of the dairy products by
minimizing ice crystal formation and maintaining the integrity of the product's structure.
19. CONTD…
◦ Continuous Freezing (e.g.Tunnel Freezers):
◦ Continuous freezers allow for a constant flow of dairy products through a freezing
chamber, ensuring uniform freezing and consistent product quality. They are suitable for
high-volume production and offer efficient freezing with minimal labour requirements.
◦ Blast Freezing:
◦ Blast freezers are known for their ability to rapidly reduce the temperature of dairy
products, minimizing the formation of large ice crystals and preserving product quality.
They are suitable for high-volume production and are often used in industrial settings
where speed and efficiency are critical.
20. FACTORS AFFECTING QUALITY
Categorized Into Two Categories-
Compositional Factors
➢ Flavour, Body and Texture
➢ Color and Appearance.
➢ Dairy ingredients contribute to
rancid or oxidized flavours
associated with fat content
➢ Textural defect associated with
excessive lactose crystallization.
Processing Factors
Pasteurization
Homogenization
Emulsification
Mixing and Churning
Freezing Rate
Overrun
Packaging and Storage
Prevention of Recrystallization
21. FACTORS AFFECTING SAFETY
HACCP should be followed and we should ensure that the mix has been properly pasteurized
and no post pasteurization contamination has occurred
Examples of Post pasteurization contamination include contamination of raw mix with pasteurized
mix, improperly cleaned and sanitized equipment or utensils, contamination from the processing
environment and contamination by personnel handling the process
Effective cleaning is required on a regular basis to ensure low standard plate count and coliform
counts.
E.g in a major outbreak of Salmonella enteritidis associated with ice cream infecting 224,000
individuals in the United States, the cause was found to be transportation of pasteurized mix that
was not subsequently re-pasteurized in tanker vehicles which had formerly been used to transport
non-pasteurized liquid egg products and improperly cleaned
22. IMPLEME
NTING
HACCP
•Incoming raw materials, such as milk, cream, and other dairy
ingredients, should be monitored for quality and safety. This
may include testing for pathogens, antibiotics, and other
contaminants.
Raw Material Control:
•Pasteurization is a critical step to eliminate harmful bacteria
and pathogens in dairy products. Monitoring and controlling the
pasteurization process, including time and temperature
parameters, is essential to ensure microbial safety.
Pasteurization:
•Homogenization helps ensure uniform distribution of fat
globules in dairy products Proper homogenization parameters
should be maintained to achieve the desired product
characteristics.
Homogenization:
•The addition of ingredients such as stabilizers, emulsifiers,
flavours, and colours should be controlled to ensure accurate
dosing and prevent contamination.
Addition of Ingredients:
23. CONTD…
➢Mixing and Blending:
Proper mixing and blending of ingredients are critical to achieving uniform
distribution of solids, fats, and air in the dairy mixture. Monitoring mixing
parameters and equipment performance helps ensure consistency and quality.
➢Freezing Process:
Freezing is a critical control point in frozen dairy production, as it determines the
texture, structure, and shelf life of the final product. Parameters such as
freezing temperature, rate of freezing, and ice crystal formation should be
controlled to achieve the desired product characteristics.
➢Packaging:
Packaging materials and processes should be controlled to prevent
contamination and maintain product integrity. Proper sealing and labeling
procedures should be followed to ensure product safety and compliance with
regulations.
24. CONTD….
•Proper storage conditions, including temperature and
humidity control, are essential to maintain the quality
and safety of frozen dairy products during storage and
distribution. Monitoring storage facilities and
transportation conditions helps prevent product
deterioration and microbial growth.
Storage and Distribution:
•Control measures should be implemented to prevent
cross-contact with allergens, such as nuts, soy, and
gluten, during production, handling, and packaging of
frozen dairy products..
Allergen Control:
•Effective sanitation and hygiene practices are critical
throughout the production process to prevent
contamination and ensure food safety.
Sanitation and Hygiene:
25. Microbial
degradation of
frozen desserts
occurs only in
the ingredients
used or in the
mixes prior to
freezing
Staphylococcus
aureus ,
Salmonella
typhi
Can be found
in ice cream.
PATHOGENS OF FROZEN DAIRY PRODUCTS
Bacillus cereus,
Escherichia Coli,
Campylobacter
jejuni, salmonella
spp. Are found in
raw milk
26. The most dominant organisms that
cause the spoilage are the
psycrophiles such as Pseudomonas
Yeasts are a major cause of
spoilage of yoghurt
Other important psychrotropic
genera are Bacillus, Micrococcus &
Lactococcus & of the family
Enterobacteriaceae
The most common spore forming
bacteria found in dairy products
are Bacillus Cereus , B. subtilis &
B.megaterium
Spoilage Microflora of Dairy Products
27. CONCLUSION
01
Novel Techniques and preservatives
are needed to prevent the growth
of spoilage microorganisms
02
When Frozen desserts are
exposed to temperatures above -
12c their texture and flavor
characteristics change
03
To maintain the quality of
frozen dairy products it must
be covered tightly in a plastic
container with a lid
04
Dairy products are considered
the most nutritious food, so it is
necessary to preserve them in a
safe way
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