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• To learn about the history, development and status of the ice-cream industry
• Various processes involved in making, freezing and treatment of ice-creams.
• Understand the definition, classification and composition and standards of ice cream and other frozen desserts.
• To know the effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream.
• Able to understand the advances in ice-cream industry and plant management.
Module I: Development of ice cream and importance of stabilizer and emulsifier (5 hr)
• History, development and status of ice cream industry
• Definition, classification and composition and standards of ice cream and other frozen desserts
• Stabilizers and their classification
• Emulsifiers and-their classification
• Properties and role in quality of ice cream
Module II: Technology of ice cream manufacture (3 hr)
• Technological aspects of ice cream manufacture
• Thermodynamics of freezing and calculation of refrigeration loads
• Types of freezers, refrigeration control / instrumentation
Project: (2 hr)
• Calculation of standardization of ice-cream mixes. Determination of overrun in ice cream.
• Study of continuous and batch type freezers. Manufacture of ice-cream by continuous process.
Module III: Physico- chemical properties, packaging, hardening, storage and shipping of ice cream (6 hr)
• Hygiene, cleaning and sanitation of ice cream plant
• Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream
• Processing and freezing of ice-cream mix and control of over run
• Packaging and hardening of ice cream
• Storage and shipping of ice-cream
Project: (8 hr)
• Manufacture of plain and fruit flavoured ice-cream.
• Manufacture of chocolate, fruit and nut ice cream.
• Preparation of sherbets/ices. Manufacture of kulfi.
• Preparation of soft served and filled ice-cream.
Module IV: Defects and nutritive value of ice cream (4 hr)
• Defects in ice cream, their causes and prevention,
• Recent advances in ice-cream industry (flavourings, colourings, fat replacers, bulking agents) and plant management,
• Nutritive value of ice-cream.
Project: (2.5 hr)
• Factory visit.
• Jana,A., Pinto, S. and Moorthy, P.R.S., Ice cream & frozen desserts, Agrimoon.com
• Arbuckle, W. S. 1991. Ice Cream. AVI Publ., Co. Inc., West Port, Connecticut.
• Hall, C. W. and Hedric, T. T. 1975. Drying of Milk and Milk Products. AVI Publ. Co. Inc., West Port, Connecticut. p-338
• Hui, Y. H. 1993. Dairy Science and Technology Handbook 2- Product Manufacturing. Wiley – VCH Inc., USA.
Technological aspects of ice cream manufacture
Thermodynamics of freezing and calculation of refrigeration loads
Calculation of standardization of ice-cream mixes. Determination of overrun in ice cream.
Packaging, hardening, storage and shipping of ice-cream
Manufacture of plain and fruit flavoured ice-cream.
Manufacture of chocolate, fruit and nut ice cream.
Preparation of sherbets/ices. Manufacture of kulfi.
Preparation of soft served and filled ice-cream.
Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio-engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, Nadia, West Bengal and Ph.D. in Dairy Chemistry from NDRI, Karnal. She has qualified ARSB NET […]