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