The Complete Technology Book on FlavouredIce Cream (2nd Revised Edition)
(Manufacturing Process, Flavours, Formulations with MachineryDetails)
Icecream is a frozen-food, sweet in flavor and is consumed as a dessert all overthe globe. Ice-cream comes in variety of flavors in which fruits, nuts andother ingredients can be added to enhance the nutritional value andorganoleptic property of the product. It is stored in the freezing- temperatureand contains mild preservatives. Ice Cream is a favourite’s food of millions aroundthe world. Ice Cream is a palatable, nutritious and relatively inexpensivefood. Ice Cream is composed of the mixture of food materials, such as milkproducts, sweetening materials, stabilizers, emulsifiers, flavours or eggproducts which are referred to as ingredients.
Icecream is typically known as the most popular frozen treat. To be qualified asice cream, the frozen mixture must be made with no less than 10% milk fat,sometimes referred to as butterfat. It can also me no more than 100% overrun.
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