Essay About Ice Cream And Introductionice Cream

Experiment
INTRODUCTIONIce cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air. Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The production of ice cream involves mixing the ingredients together, followed by pasteurisation; which reduces the number of non-pathogenic bacteria. After pasteurisation, homogenisation takes place, a process to allow the distribution of fat into as many separate small fat globules as possible. After homogenisation there is a cooling and aging process. The mixture is left to age for 24 hours and during this time all the dry ingredients are hydrated and the fat is crystallised. The product is then frozen in a continuous freezer and air incorporation takes place. When the ice cream leaves the continuous freezer at -5ºC, approximately 50% of the water is frozen. The final process is hardening, which freezes out most of the water at -40ºC.Each ingredient selected for the production of ice cream has specific functions during production and are chosen specifically for their effect on the final structure and eating quality of the product (Goff ,Verespej and Smith,1999)OBJECTIVETo prepare soft ice cream and hard ice creamTo determine the sensory evaluation for hard ice cream and soft ice creamTo determine the difference between hard ice cream and soft ice creamEQUIPMENTSSoft ice cream machine, Hard ice cream machine, Analytical balance, Top loading balance, Homogenizer, Stove , Container, Thermometer, Spoon, Vessel and LadleINGREDIENTSFORMULATION (HARD ICE-CREAM)Full cream evaporated milk 600g, Butter 100g, Sugar 240g, Flavour 0.90g, Stabiliser and emulsifier 9.0 g and Water 1000gFORMULATION (SOFT ICE-CREAM)Full cream evaporated milk 1000g, Butter 250g, Sugar 500g, Flavour 3.0g, Stabiliser and emulsifier 35.0 g and Water 3500gPROCEDURE[pic 1]RESULTCharacteristics12345ColourVery dislikesSlightly dislikesEither dislikes nor likesSlightly likesVery likesTasteVery not sweetSlightly not sweetModerate sweetSlightly sweetVery sweetHardnessVery softSlightly softEither soft nor hardSlightly hardVery hardGrittinessVery not grittySlightly not grittyModerate grittySlightly grittyVery grittyViscosityVery thinnerSlightly not thinnerEither thinner nor thickenSlightly thickenVery thickenMilkinessVery not milkySlightly not milkyModerate milkySlightly milkyVery milkyMeltiness in mouthVery not meltSlightly not meltModerate meltSlightly meltVery meltAftertasteVery not acceptableSlightly not acceptableModerate acceptableSlightly acceptableVery acceptableTable 1: Indicator of Sensory Evaluation of Ice-Cream