Ice-Cream and Frozen Desserts

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Soma Maji

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Core Courses

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Course Name : Ice-Cream and Frozen Desserts

Code(Credit) : CUTM1156(2-0-1)

Course Objectives

• To learn about the history, development and status of the ice-cream industry
• Various processes involved in making, freezing and treatment of ice-creams.

Learning Outcomes

• 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.

Course Syllabus

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.

Suggested Readings
• 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.

Online resources:
https://www.agrimoon.com/wp-content/uploads/Ice-cream-Frozen-Dessrt.pdf

Session Plan

Session 1

History, development and status of ice cream industry

Video: History of ice cream

Session 2

Definition, classification and composition and standards of ice cream and other frozen desserts

Session 3

Stabilizers and their classification

Video: Working of stabilizer and emulsifier

Session 4

Emulsifiers and-their classification

Video: Role and type of emulsifier

Session 5

Properties and role in quality of ice cream

Video: Role of stabilizer and emulsifier in ice cream

Session 6

Technological aspects of ice cream manufacture

PDF: Ice cream preparation, standardization and overrun

Session 7

Thermodynamics of freezing and calculation of refrigeration loads

Session 8

Types of freezers, refrigeration control / instrumentation

Video: Demo of a continuous freezer

Video: Batch freezer

Session 9 (Project)

Calculation of standardization of ice-cream mixes. Determination of overrun in ice cream.

Session 10 (Project)

Study of continuous and batch type freezers. Manufacture of ice-cream by continuous process.

Video: Ice cream production by continuous freezer

Video: Parts of continuous freezer

Session 11

Hygiene, cleaning and sanitation of ice cream plant

Video: CIP in dairy plant

Video: Cleaning of a ice cream freezer

Session 12

Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream

Session 13

Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream

Session 14

Processing and freezing of ice-cream mix and control of over run

Video: Freezing point depression of ice cream

Session 15

Packaging, hardening, storage and shipping of ice-cream

Video: Ice ream packaging and hardening

Session 16 (Project)

Manufacture of plain and fruit flavoured ice-cream.

Session 17 (Project)

Manufacture of chocolate, fruit and nut ice cream.

Session 18 (Project)

Preparation of sherbets/ices. Manufacture of kulfi.

Session 19 (Project)

Preparation of soft served and filled ice-cream.

Session 20

Defects in ice cream, their causes and prevention

PDF: Defects in in ice cream, cause and prevention

Session 21

Recent advances in ice-cream industry (flavourings, colourings, fat replacers, bulking agents) and plant management

PDF: Recent advances in ice cream industry and plant management

Session 22

Session 23 (Project)

Factory visit

Case Studies

Case Studies

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    Soma Maji

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    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, West Bengal Nadia and pursuing PhD in Dairy Chemistry from NDRI, Karnal. She has qualified […]