Mahatma Phule Krishi Vidyapeeth ,Rahuri
Saikrupa College of Agriculture,Ghargaon
Tal- Shrigonda Dist- Ahmednagar
Student Name : Lonkar Kartik Ishwar
Reg No. : SAG-2019/030
Semester : VIIIth
Course No. : EL-AHDS-405
Course Title : Processing of Milk and Milk Products
Topic Name : Different Type of milk products
Module Incharge : Prof. S.B. Gaikwad
Ice-cream has its origin in Europe and was introduced later
in United States, where it developed in industry.
It is complex food containing milk,fat,sugar,etc.
Ice-cream is recent origin industry of India started in 1966.
In recent year ice-cream market in India has annual growth rate
It is also good source of energy having 2-3 times high fat than milk.
SELECTION OF INGREDIENT
(SMP, SUGAR, SODIUM ALGINATE, LIQUID GLUCOSE, CREAM)
Adding Milk /cocoa powder to water of 60°C
Adding Sugar mixed with stabilizer and
Addition of Cream
Blending and Mixing of all ingredients
Pasteurization The Mix (for 10 min)
Cooling and Ageing (12 hours at 4°C)
Addition of Microcapsules and Flavor
Freezing by a batch freezer
Packaging in polypropylene container
Storing at -20°C
PACKAGING OF ICECREAM
When ice cream is drawn from the freezer
usually collected in both retail and bulk
Retail containers are mostly single-service i.e
use and throw (eg. Parchment paper, aluminum
foil, plastic coated cups, plastic cups, bars, ticks
Bulk containers are either single or multi-
service (eg. Tinned steel car, soft plastic bucket)
and may or may not be reusable.
HARDENING OF ICECREAM
It refers to the second phase of freezing water freezing
in packages is accomplished without agitation.
It is done in either hardening room or hardening tunel
or hardening cabinet.
From 1 litre ice cream mix we
will get 1.7 to 2.0 litre of ice
Shelf life of ice cream at -23 to
-29°C is near about 6 months.
Kulfi is an Indigenous version of ice
cream with Indigenous technology.
Kulfi also served with falooda, the
Indian vermicelli to adjust the wetness
and temperature to taste.
It is nutritious frozen dairy dessert and
is largely produced in the unorganized
sector in very small quantities.
It is usually consumed in summer
Reception of milk
Concentration to about 20% TS
Adding sugar 13%.
Cooling the milk
Flavouring and Filling in cones
Freezing and hardening (ice and salt mixture 4:1)
Hardening and storage (-20°C)