1. PREPARATION AND ROLE
OF ICECREAM IN DAILY
LIFE
by
G.SANGEETHA

4. INTRODUCTION
Preparation of ice cream
 Role of ingredients.
 Flow diagram.
 FSSI standards for ice cream.
 Advantages.

5. INGREDIANTS
 Milk
 Skimmed milk powder
 Sugar
 Butter
 Stabilizer
 Emulsifier

6. 1.MILK
 Generally 60% of milk have to use for one batch.
 Milk gives good appearance.
 Increases the food and nutritional value.
2.SMP
 To improve SNF(solid not fat content) in the products.
3.SUGAR
 To give sweetness to the product.
 To improves total solid content.

7. 4.BUTTER
 It increases fat% in products.
 It gives good texture and taste.
5.STABILIZER
 It prevents ice crystals formation on the product
during the cold storage.
6.EMULSIFIER
 It improves body and texture of the
product, smoothness

8. FLOW DIAGRAMReceiving milk
standardization
pre-heating
addition of SMP and sugar
addition of butter
addition of stabilizer and emulsifier

9. pasteurization
homogenization
chilling
agening
freezing

10. packing
hardening
storage

11. Ice cream making machineries

12. Ice cream making unit

13. Ice cream cold storage

14. FSSAI Standards for ice cream
According to the FSSAI ice cream should have following
Chemical & microbial standards.
Chemical Standards Microbial Standards
Milk fat -10% Coli form: In 5 samples
Total solids - 36% 2 should be nill,3 should
Sugar -15 to 20% be small M to big M(1 -50).
Stabilizer& Spc - less than 50,000/ ml.
Emulsifier - 0.3 to 0.5% E.coli -Absent

15. Advantages
 Rich in calcium
 Strengthen your bones
 Increases food & nutritive value
 Favorite dish for the children
 It gives good relief in summer.
 Serves in Functional halls.

16. ACKNOWLEDGMENT
 My sincere thanks Vijay am educational institution
and my Lecturers who are supported and giving this
opportunity for me.
 My heart full thanks to my Husband for given good
guidance to me.

17. THANK YOU