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    by Naeem Shaikh On Creambell Icecream Industry

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    The document provides information on in-plant training at Creambell Icecreams in Goa. It defines ice cream and outlines its key ingredients like dairy products (fat, milk solids), non-dairy products (sweeteners, stabilizers, emulsifiers), and flavors. The production process is summarized including pasteurization, homogenization, aging, freezing, filling, and hardening. Common defects in ice cream like flavor, body, melting quality, and color issues are also discussed.

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    by Naeem Shaikh On Creambell Icecream Industry

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    Naeem Shaikh
    145 views32 pages
    The document provides information on in-plant training at Creambell Icecreams in Goa. It defines ice cream and outlines its key ingredients like dairy products (fat, milk solids), non-dairy products (sweeteners, stabilizers, emulsifiers), and flavors. The production process is summarized including pasteurization, homogenization, aging, freezing, filling, and hardening. Common defects in ice cream like flavor, body, melting quality, and color issues are also discussed.

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    The document provides information on in-plant training at Creambell Icecreams in Goa. It defines ice cream and outlines its key ingredients like dairy products (fat, milk solids), non-dairy products (sweeteners, stabilizers, emulsifiers), and flavors. The production process is summarized including pasteurization, homogenization, aging, freezing, filling, and hardening. Common defects in ice cream like flavor, body, melting quality, and color issues are also discussed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    145 views32 pages

    by Naeem Shaikh On Creambell Icecream Industry

    Uploaded by

    Naeem Shaikh
    The document provides information on in-plant training at Creambell Icecreams in Goa. It defines ice cream and outlines its key ingredients like dairy products (fat, milk solids), non-dairy products (sweeteners, stabilizers, emulsifiers), and flavors. The production process is summarized including pasteurization, homogenization, aging, freezing, filling, and hardening. Common defects in ice cream like flavor, body, melting quality, and color issues are also discussed.

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    of 32

    PRESENTATION ON IN-PLANT TRAINING REPORT

    AT
    CREAMBELL ICECREAMS (DEVYANI FOOD
    INDUSTRIES , PONDA ,GOA.

    BY – MR NAEEM NURUDDIN SHAIKH


    REG NO – FSKRU/15/0765
    SHARADCHANDRAJI PAWAR COLLEGE OF FOOD TECHNOLOGY
    DEFINITION

    Ice cream is a frozen dairy product made by suitable


    blending and processing of cream and other milk
    products, together with sugar and flavour, with
    or
    without stabilizer or colour, and with the
    incorporation of air during the freezing process.
    Ice cream is a dairy based product which typically
    contains 6-12% fat, 7.5-11.5% non-fat milk solids and
    13-18% sugars. Stabilizers, emulsifiers colours and
    flavours are also added.
    Requirement Ice Cream Medium Fat Ice Low Fat Ice Cream
    Cream
    Total Solid Not less than 36.0 Not less than 30.0 Not less than 26.0
    percent percent percent
    Wt/Vol (g/l) Not less than 525 Not less than 475 Not less than 475
    Milk Fat Not less than 10.0 More than 2.5 Not more than 2.5
    percent percent but percent
    less than 10.0
    percent

    Milk Protein Not less than 3.5 Not less than 3.5 Not less than 3.0
    (Nx6.38) percent percent percent

    Table - FSSAI Standards for Ice cream


    Nutritive value
    Contains two to three times as much fat and slightly more protein than
    does milk.
    In addition -other food products such as fruits, nuts ,eggs, and sugar
    which enhance its food value.
    Rich source of calcium ,phosphorus and other minerals
    The protein contain is also rate high , both quantity and quality.
    The milk and egg protein are complete protein ;they contains all
    essential amino acid .
    Especially important source of tryptophan and lysine .
    Excellent source o\f food energy.
    Excellent source of fat soluble vitamin A, a good source of thiamine,
    riboflavin and niacin
    The digestibility and palatability of ice-cream is also very high.
    Ice Cream Ingredients

    Dairy Products Non Dairy Products

    SWEETNING AGENT
     FAT STABILIZERS
     MSNF EMULSIFIERS
    FATS

    Increase the richness of the ice cream flavour


    Produce a smooth texture and give ‘body’
    Produce good melting properties when the ice cream is eaten
    Makes up about 10-15% of an ice cream mix
    Relatively high cost and smoothness of texture
    May limit consumption due to high calories and satiating effect
    Whole Milk, Cream, Anhydrous Milk Fat (AMF), Butter / butter oil
    Vegetable fat -Palm oil,Palm kernel oil,Coconut oil .
    MILK SOLIDS-NOT-FAT (MSNF)

    MSNF -proteins(casein and whey proteins), lactose and mineral


    salts
    Improves body and texture (protein) through emulsification and
    water holding capacity
    Promotes development of overrun
    High amount may cause cooked or salty flavor
    Potential for sandiness (lactose crystallization) at high
    concentration
    Skim milk powder, Whey protein concentrate,Whey
    powder,Lactose powder
    STABILIZERS
    To help in suspension of flavouring particles
    To reduce or slow down the growth of lactose crystals
    during storage mainly during temperature fluctuations
    To help prevent shrinkage of the product volume
    during storage
    To produce smoothness in texture during consumption
    Facilitate the controlled incorporation of air in the
    freezer
    EMULSIFIER

    Surface-active agents
    Consists of a water-loving hydrophilic head and an oil-loving hydrophobic
    tail(two domains)
    A substance that reduces surface tension between oil-water or air
    water
    interface,
    Thus enhancing emulsification and increasing emulsion
    stability
    Improve whippingProduce a dry
    quality andcream
    of ice stiff ice
    mixcream
    Used to improve whipping quality of the mix
    Promote nucleation of fat during aging, thus reducing aging
    time.
    Improved air cellImproved heat shock resistance
    distribution
    FLAVOUR

    Synthetic and natural flavours are used


    Increases acceptability
    Intensities and harshness may be unacceptable
    Vanilla, chocolate
    Dry ingredients:- chocolate , nuts, dried fruit pieces, candies, cookies, Smarties,
    caramel pieces, etc
    Natural flvourings: Non-citrus fruit, citrus fruit,tropical fruit, natural flavours
    from botanicals, spices, cocoa and chocolate,coffee, natural
    flavourings from vanilla beans and nuts.
    Liqueur flavourings: Alcohol, whiskey and other distilled beverages, fruit
    brandy distillate and brandy flavour essence and fruit liqueurs
    Flow diagram for ice cream processing
    RAW MILK

    FILTRATION

    SEPARATION

    BUFFER CREAM STORAGE TANK


    DRY FRUITS

    CRUSTED

    METAL DETECTOR

    DRYING ( Hot Air Oven )

    Ready to using for garnishing


    CREAM (from buffer tank)

    PRE HEAT
    DRY INGREDIENT (Sugar, Stabilizer
    emulsifier )
    MIXING TANK

    MIX HEATING at 60-70°C


    VENILLA
    COCA POWDER

    WHIET ICE CREAM CHOCOLATE ICE CREAM

    PASTURIZATION

    HOMOGENIZATION

    AGEING (4-6 HOURS at 5°C)


    Control room / Production line
    FMT ( FLAVOUR MIXING TANK )

    CONTINUOUS FREEZING SYSTEM

    FILLING

    HARDNING at -35°c

    PACKAGING

    METAL DETEACTOR

    STORAGE at -25 °C
    PASTEURIZATION

    Destroy all the pathogenic bacteria in the mix so as to render the final
    product safe for human consumption.
    Most hydrolytic enzymes, even the natural ones of raw milk, that could
    damage flavor and texture are destroyed by pasteurization.
    Rapidly cooled to a temperature below 5°C using a plate heat exchanger.
    Time and temperature requirements of pasteurization.

    Time -temperature combination for ice-cream-


    HTST method - 80°C for not less than 25seconds
    Batch method - 68.5°C for not less than 30 min
    Advantages of pasteurization
    It renders the mix completely free of pathogenic bacteria
    It dissolves and helps to blend the ingredients of the mix
    It improves flavour
    It improves keeping quality
    It produces a more uniform product
    FILLING / PACKAGING
    When ice cream is drawn from the freezer, it is put into
    containers that give it the desired form and size for convenient
    handling during the hardening, shipping and marketing
    processes.
    HARDENING OF ICE-CREAM
    At -35 °C or below
    Is to reduce the temperature of the product to at least 0°C of in the
    center of the package as quickly as possible
    To prevent ice melting and recristallization
    The freezing process is continued without agitation
    Factors that affect the rate of hardening

    The temperature and velocity of the circulating air


    Temperature of ice cream when drawn from the freezer
    Speed of air circulation
    Composition of the mix
    Percent overrun taken in ice cream
    Size of the containers
    DEFECTS IN ICE-CREAM
    Due to low quality ingredient
    Improper heat treatment
    Chemical changes
    Improper mixing
    By growth of micro-organism
    Temperature changes
    DEFECTS
     Flavour Defects-
    • High, low - due to flavoure addition
    • Rancid- fat hydrolysis due to lipase action
    • Flat - enadequate amount of sugar
    • Cooked- overheating during pasteurization
    • Oxidized- fat oxidation
     Body and Texture Defects-
    • Crumbly body, Weak Body and Fluffy Texture - low solids and stabilizer
    contains, improper homogenization, excessive overrun
    • Gummy Body- Too low overrun,Too much stabilizer
     Melting Quality Characteristics-
    • Curdy Melt-Down- caused by fat or protein destabilization
     Sandyness (texture defect )
     Colour Defects
     Shrinkage- the loss of moisture- tempreture flucations during storage .
    References
     Outlines of Dairy Technology - Sukumar De

     Ice Cream (Seventh Edition) - H. Douglas Goff , Richard W. Hartel


     Fat-Rich-Dairy-Products-Technology : http:// www.AgriMoon.Com
     Dairy-products-Technology- practical manual & Txt book XII - CBSE Delhi
     Ice-cream-Frozen-Dessrt By- A. Jana , Suneeta Pinto , P.R.S. Moorthy
     The Chemistry Behind Ice Cream.
    Chicago Tribune, June 30, 2004: http://articles.chicagotribune.com/2004-06-
    30/entertainment/0406300068_1_ice-cream-homemadeice-ice-crystals-form
    [accessed Dec 2013].

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