ICE CREAM
Ice cream is a frozen dairy product prepared by suitable blending and processing of cream and other dairy products together with sugar and flavour, with or without stabilizers or colour, and with the incorporation of air during the freezing process.
According to the PFA rules (1976), ice cream may be defined as a frozen product obtained from the cow or buffalo milk or a combination thereof or from cream and/or other milk products, with or without the addition of cane sugar, eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavours and permitted food colours. It may contain permitted stabilizers and emulsifiers not exceeding 0.5 per cent by weight. The mixture must be suitably heated before freezing. The ice cream should contain not less than 10% milk fat, 3.5% protein, and 36% total solids.
Different varieties of ice creams are available in the market catering to the varied tastes of the consumers. They are plain, chocolate, fruit, nut, milk ices or milk lollies, fancy moulded, novelties and softy ice creams. An average quality ice cream should have 10% milk fat, 10-11% solids not fat, 13-15% sugar, 0.3-0.5% stabilizer and emulsifier and total solids content in the range of 35-37%. If it has to be a good quality ice cream, it should have 12% milk fat, 11% solids not fat, 15% sugar, 0.30% stabilizer and emulsifier and total solids 39%. Nutritive value of ice cream The nutrient component of the ice cream depends on the type of ice cream as well as the ingredients that are used in the manufacture of ice cream. On an average, the ice cream contains three times more fat and slightly more protein than that is present in milk. It is a rich source of calcium, phosphorous and other minerals important for bodybuilding. It is also rich in lactose and good quality protein especially the amino |
Manufacturing technique of Ice cream