Book Detail:
Language: English
Pages: 145
Author: A.Jana, Suneeta Pinto, P.R.S. Moorthy
Price: Free
Course Outline
| No. | Lesson No. | Topic |
| I. | History, Development and status of ice cream industry | |
| 1 | Origin and Progress in development of ice cream and frozen desserts industry. | |
| 2 | Status of ice cream industry in India and abroad | |
| II. | Definition, classification and composition of Ice cream and other frozen desserts | |
| 3 | Definition of ice cream as per PFA. Classification of ice cream-I viz., Plain, Fruit and Nut, Chocolate, Ice lollies, Candies, Kulfi & Malai-ka-baraf,. | |
| 4 | Classification of ice cream – II viz., Sherbets and Ices, Mousse, Gelato, Bisque, Custards, Cassatta, Variegated ice cream, Novelties, etc. | |
| 5 | Composition of ice cream (low-fat, good average, Premium) and frozen desserts (Sherbets, Ices, Soft serve). | |
| III. | Ingredients in Ice cream and frozen desserts | |
| 6 | Dairy Ingredients in ice cream. | |
| 7 | Stabilizers and Emulsifiers – classification, types, properties and role in ice cream | |
| 8 | Stabilizers and Emulsifiers – selection, mechanism of action, influence on mix and ice cream, proprietary stabilizer blends. | |
| 9 | Non-Dairy Ingredients in Ice Cream. | |
| IV. | Technological aspects of ice cream manufacture. | |
| 10 | Preparation of ice cream mix – standardization, blending, homogenization. | |
| 11 | Preparation of ice cream mix – pasteurization, cooling, ageing and flavour addition. | |
| 12 | Types of ice cream freezers – Batch, Continuous, Soft-serve freezers, home-made freezers. | |
| 13 | Freezing of ice cream mix and control of overrun. | |
| V. | Thermodynamics of freezing and refrigeration load | |
| 14 | Typical freezing curve.
Calculating freezing point of ice cream mix. |
|
| 15 | Calculating refrigeration load. Refrigeration control and related instrumentation. | |
| VI. | Physico-chemical properties of ice cream mixes and ice cream. | |
| 16 | Physico-chemical properties of ice cream mixes-I | |
| 17 | Physico-chemical properties of ice cream. | |
| 18 | Effect of processing on physico-chemical properties.
Control of whipping ability of mixes. |
|
| VII. | Packaging, hardening, storage and shipping of ice cream. | |
| 19 | Packaging of ice cream and Hardening. | |
| 20 | Hardening of ice cream – hardening methods, Storage and Shipment of ice cream | |
| VIII. | Defects in ice cream | |
| 21 | Sensory Attributes of Ice cream and frozen desserts. | |
| 22 | Defects in Ice cream – Flavour, Body & Texture | |
| 23 | Defects in ice cream – Colour and appearance, package and melting quality. | |
| 24 | Method of Sensory Evaluation of Ice Cream. | |
| IX. | Technology of dried ice cream mix and Nutritive value of ice cream. | |
| 25 | Dried ice cream mix – composition, technology, uses. | |
| 26 | Nutritive value of Ice cream- calculating and labeling. | |
| X. | Hygiene, cleaning and sanitation of ice cream plant. | |
| 27 | Personnel, equipment and plant hygiene, Cleaning and sanitization of ice cream freezers and related equipments. | |
| XI. | Legal standards, microbiological aspects of ice cream and safety aspects. | |
| 28 | Microenvironment in ice cream, microbiological quality of ingredients. | |
| 29 | Critical process factors – its impact on entry of pathogens, their survival during storage. | |
| 30 | Food poisoning outbreaks, food safety and legal standards. | |
| XII. | Recent advances in ice cream industry and plant management | |
| 31 | Low-calorie, reduced fat, diabetic and dietetic ice cream and frozen desserts. | |
| 32 | Developments in ice cream Industry. | |
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plse send me some e- book for food technology based on the BSc food technology
its a good book
thanks