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Ice Cream

Ice cream originated in ancient China and later spread to Greece and Rome. It reemerged in Italy during the Middle Ages. An ice cream mix contains key ingredients like fat, milk solids, sugar, and emulsifiers. The mixing, aging, freezing, hardening, and packaging processes transform the ingredients into a frozen dessert. Proper storage keeps ice cream frozen until consumption.

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Faizan Tariq
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© © All Rights Reserved
147 views

Ice Cream

Ice cream originated in ancient China and later spread to Greece and Rome. It reemerged in Italy during the Middle Ages. An ice cream mix contains key ingredients like fat, milk solids, sugar, and emulsifiers. The mixing, aging, freezing, hardening, and packaging processes transform the ingredients into a frozen dessert. Proper storage keeps ice cream frozen until consumption.

Uploaded by

Faizan Tariq
Copyright
© © All Rights Reserved
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Ice cream

 No one knows exactly when ice cream


was first produced.
 Ancient manuscripts tell us that the
Chinese liked a frozen product made by
mixing fruit juices with snow – what we
now call is water ice.
 This technique later spread to ancient
Greece and Rome
 After disappearing for several centuries,
ice cream in various forms reappeared in
Italy in the Middle Ages
 The fat content determines the category
to which it belongs.
 The fat can be either of animal or
vegetable origin.
 But must be labelled, for example, non-
dairy ice cream.
Preparing the ice cream mix
 Dry products are usually delivered in bags,
containers
 Liquid products are often delivered in tankers.
 Milk products are stored below 5 °C during
storage,
 while sweetened condensed milk, glucose and
vegetable fat must be heated to a relatively
high temperature (30 – 50 °C) to keep the
viscosity low enough for pumping.
 Milk fat is delivered in the form of anhydrous
milk fat (AMF), cream or blocks of frozen
butter.
 Raw materials and ingredients
 The ingredients used in ice cream
production are:
 • Fat
 • Milk solids non fat (MSNF)
 • Sugar/non-sugar sweetener
 • Emulsifiers/stabilisers
 • Flavours
 • Colours
 • Other ingredients
 Fat
 Fat makes up about 10 – 15 % of an ice
cream mix and may be milk or vegetable
fat.
 The fat gives creaminess and improves
melting resistance by stabilising the air cell
structure of the ice cream.
 Milk solids-non-fat (MSNF)
 MSNF consist of proteins, lactose and mineral
salts derived from whole milk, skim milk,
condensed milk, milk powders and/or whey
powder.

 In a well-balanced recipe, MSNF optimal level


is 17 parts MSNF to 100 parts water.
 The MSNF content is typically around 11% in
an ice cream mix with a fat content of 10 –
12%.
 Sugar

 Sugar is added to increase the solids


content of the ice cream and give
sweetness consumers prefer.
 Ice cream mix normally contains between
12 – 20 % sugar.
 Mixing
 The dry ingredients, especially the milk
powder, are generally added via a mixing unit,
through which water or milk is circulated.
 the mixing is normally done to 40 – 50 °C to
facilitate dissolution.
 Homogenisation
 Temp. 73 – 75 °C at 14 – 20 MPa (140 – 200
bar),
 Pasteurised at 83 – 85 °C for about 15
seconds.
 The pasteurised mix is then cooled to 5 °C
and transferred to an ageing tank.
 Ageing
 The mix must be aged for at least 8-12
hours at a temperature of 2 – 5 °C .
 Ageing allows the milk proteins and water
to interact and the liquid fat to crystallise.
 This results in better air incorporation and
improved melting resistance.
 Freezing
 The ice cream mix is metered into the
freezing cylinder by a gear pump.
 At the same time, a constant airflow is fed
into the cylinder and whipped into the mix by
a dasher.
 The output temperature is –3 to –6 °C
depending on the type of ice cream product.
 The increase in volume following the
incorporation of air in the mix is called
overrun, and is normally 80 – 100 %, i.e. 0,8 to
1 litre of air per litre of mix.
 The ice cream leaving the continuous
freezer has a texture similar to soft ice, and
about 30 – 55 % of the water content is
frozen.
 Moulded stick novelty lines
 The ice cream is supplied directly from the
continuous freezer at a temperature of
approx. –3 °C.
 The filled moulds are conveyed through a
brine solution with a temperature of –40
°C, which freezes the ice cream or water
ice solution.
Wrapping and packaging
 Cups, containers, etc. are either bundled or
packed in cartons.
 Hand-held products like stick novelties, cones
and bars are wrapped in a single or multi-lane
wrapping machine before being packed in
cartons.
 Hardening and cold storage
 hardened at a temperature of around –20 - 35
°C.
 Stored on shelves or pallet racks at a
temperature of –25 °C.

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