processing of icecream

1. welcome

2. Mahatma Phule Krishi Vidyapeeth ,Rahuri
Affiliated
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

3. PRESENTING
Classification Of Different
Types Of Milk Products

4. Classification of milk
product
Heat
desiccated
milk product
Eg:-
Rabri,Khoa,
Pedha,
Gulabjamun
Barfi,Kheer
etc.
Heat and
acid
coagulated
milk
product
Eg:-Channa,
Panner,
Rasmalai,
Rasgulla,etc.
Fermented
milk product
Eg:-
Dahi,Lassi
Shrikhand,
etc.
Fat rich
dairy
Product
Eg:-Cream,
Butter,Ghe,
etc.
Frozen
Dairy
Product
Eg:-
Icecream,
Kulfi,etc.
Dried milk
product
Eg:-SKM,
WMP

5. PROCESSING OF
ICECREAM

6. INDEX
SR.NO. CONTENT
1 Introduction
2 Material
3 Flow chart
4 Packaging Of Ice-cream
5 Hardening Of Ice-cream
6 Yield Of Ice-cream
7 Shelf Life Of Ice-cream
8 Nutritional value

7. INTRODUCTION
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
about 15%.
It is also good source of energy having 2-3 times high fat than milk.

8. Material:-
Milk
Sugar
Cream/butter
Milk powder
Emulsifiers/stabilizers
Flavors
Colors

9. 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
Emulsifier
Addition of Cream
Blending and Mixing of all ingredients
Pasteurization The Mix (for 10 min)

10. Homogenization
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

11. PACKAGING OF ICECREAM
 When ice cream is drawn from the freezer
usually collected in both retail and bulk
containers.
 Retail containers are mostly single-service i.e
use and throw (eg. Parchment paper, aluminum
foil, plastic coated cups, plastic cups, bars, ticks
etc.)
 Bulk containers are either single or multi-
service (eg. Tinned steel car, soft plastic bucket)
and may or may not be reusable.

12. 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.

13. YIELD
SHELF LIFE
From 1 litre ice cream mix we
will get 1.7 to 2.0 litre of ice
cream.(considering 70-100%
Over run)
Shelf life of ice cream at -23 to
-29°C is near about 6 months.

14. Nutritional value:-
Calories -207
fat -11g
Protein -3.5g
Sodium -80mg
Potassium -199mg
Carbohydrates-24g

15. PROCESSING OF KULFI

16. INDEX
SR.NO. Contents
1 Introduction
2 Material
3 Flow chart
4 Packaging of kulfi
5 Yield of kulfi
6 Shelf life of kulfi
7 Nutritional value

17. INTRODUCTION
 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
seasons.

18. MATERIAL:-
Milk
Sugar
Kulfi cone
Salt
Essence
Color
Cardamom powder
Chopped almond

19. FLOWCHART
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)
Kulfi
Packaging
Hardening and storage (-20°C)

20. PACKAGING OF KULFI
 The Bars Of Kulfi Are
Wrapped In Papers
And Put In Boxes.

21. YIELD
 From One Litre Cow Milk
The Yield Of Kulfi Will
350 to 400 gm i.e 35 to 40
Recovery.
SHELF LIFE
 Generally Shelf Life Of Kulfi at -23 to -29 °C
About 6 Months

22. Nutritional value:-
Calories -206
Protein -6.9g
Fat -9g
Sodium -49.7mg
Potassium -173.9mg
Carbohydrate -20.4g

23. REFERENCE
 www.tetrapack.com
 Images from google
 Outline of dairy technology , Author – Sukumar de.

24. Thank You