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    Ex5 Ice Cream - Najwa As2464a

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    najwa
    This document describes an experiment to produce hard and soft ice cream and analyze the differences between them. The objective is to produce both types of ice cream, determine their melting times, and calculate the overrun of hard ice cream. Two ice cream mixes are prepared - one for hard ice cream containing evaporated milk and one for soft ice cream made with milk powder. The mixes are frozen using an ice cream machine and stored for 24 hours. The melting times are then observed and the overrun of the hard ice cream is calculated. The results and differences between the hard and soft ice creams are discussed.

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    Ex5 Ice Cream - Najwa As2464a

    Uploaded by

    najwa
    394 views4 pages
    This document describes an experiment to produce hard and soft ice cream and analyze the differences between them. The objective is to produce both types of ice cream, determine their melting times, and calculate the overrun of hard ice cream. Two ice cream mixes are prepared - one for hard ice cream containing evaporated milk and one for soft ice cream made with milk powder. The mixes are frozen using an ice cream machine and stored for 24 hours. The melting times are then observed and the overrun of the hard ice cream is calculated. The results and differences between the hard and soft ice creams are discussed.

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    EX5 ICE CREAM- NAJWA AS2464A

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    This document describes an experiment to produce hard and soft ice cream and analyze the differences between them. The objective is to produce both types of ice cream, determine their melting times, and calculate the overrun of hard ice cream. Two ice cream mixes are prepared - one for hard ice cream containing evaporated milk and one for soft ice cream made with milk powder. The mixes are frozen using an ice cream machine and stored for 24 hours. The melting times are then observed and the overrun of the hard ice cream is calculated. The results and differences between the hard and soft ice creams are discussed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    394 views4 pages

    Ex5 Ice Cream - Najwa As2464a

    Uploaded by

    najwa
    This document describes an experiment to produce hard and soft ice cream and analyze the differences between them. The objective is to produce both types of ice cream, determine their melting times, and calculate the overrun of hard ice cream. Two ice cream mixes are prepared - one for hard ice cream containing evaporated milk and one for soft ice cream made with milk powder. The mixes are frozen using an ice cream machine and stored for 24 hours. The melting times are then observed and the overrun of the hard ice cream is calculated. The results and differences between the hard and soft ice creams are discussed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    School of Industrial Technology

    Faculty of Applied Sciences

    FST528
    FOOD PRESERVATION TECHNOLOGY

    EXPERIMENT 5: PRODUCTION
    OF ICE CREAM
    (DIFFERENT CRYSTALLISATION OF ICE)

    NAME : NAJWA BT AHMAD ABD RAOF


    CLASS : AS2464A
    STUDENT’S ID : 2018654492
    DATE OF EXPERIMENT: 20/5/2020
    INTRODUCTION

    Ice cream is a frozen dairy product containing a combination of a blend of sweetened cream
    mixture and air with added flavouring (Euroglaces, 2011). Main ingredient in making ice
    cream is milk, fat, sugar, emulsifier and stabilizer (Cook & Hartel, 2010). Ice cream is
    classified based on fat content. Regular ice cream contain 10-12% fat and for premium ice
    cream about 14-18% of fat. It also been classified based on freezing method, hard-frozen
    involve two-stage freezing which are dynamic and hardening but for soft-frozen only involve
    dynamic freezing.

    In this study, there are two types of ice cream need to be produced which are hard ice cream
    and soft ice cream. Next, after the freezing process of making ice cream only a portion of the
    water is actually in a frozen state. Soft ice cream is served directly from the freezer where
    only a small amount of the water has been frozen. While for hard ice cream is packaged from
    the freezer and then goes through a hardening process that freezes more of water in the mix.
    Soft ice cream is softer and creamier than hard ice cream. (Julia, 2016)

    OBJECTIVE

    1. To produce soft and hard ice cream

    2. To identify the melting time of ice cream

    3. The overrun of hard ice cream

    INGREDIENTS

    Ingredients (hard) Amount (g) Ingredients (soft) Amount (g)


    Full cream evaporated milk 600 Milk powder 1 kg
    Butter 100 Butter 150
    Sugar 240 Sugar 500
    Flavour 0.90 Flavour 3.0
    Stabiliser and emulsifier 9.0 Stabiliser and emulsifier 35.0
    Water 1000ml Water 3500ml
    *Note: The ice cream making machine must be sanitised before used.

    MATERIALS
    Homogeniser, ice-cream machine, freezer

    PROCEDURE

    1. Water was added slowly into the vessel containing evaporated milk/milk powder. It
    was mixed thoroughly to dissolve the milk powder. The mixture was eatedto about
    50°C.
    2. All the dry ingredients were mixed in another vessel and the dry ingredients mixture
    was added into milk and stir until dissolved.
    3. The mixture was heated to 85° - 90°C for about 20 minutes and thoroughly stirred the
    mixture.
    4. The mixture was cooled to room temperature then was poured into the ice cream
    making machine. The ice cream was stored for 24 hours in a freezer.
    5. The melting characteristic was determined. The ice-cream was removed from the
    freezer and leaved at room temperature. The time taken for the first drip to occur was
    recorded.
    6. The overrun for the hard ice-cream was calculated with the following formula:

    (Volume of ice cream produced−Volume of mix used )


    % 𝑂𝑣𝑒𝑟𝑟𝑢𝑛 = 𝑥 100
    Volume of mix used

    RESULTS

    DISCUSSION

    RESULT

    REFERENCE

     Cook, K. L. K., & Hartel, R. W. (2010). Mechanisms of Ice Crystallization in Ice


    Cream Production. Comprehensive Reviews in Food Science and Food Safety, 9(2),
    213–222. https://doi.org/10.1111/j.1541-4337.2009.00101.x
     Euroglaces. (2011). History of ice cream. Retrieved from
    http://euroglaces.eu/en/Find-out-more-about-ice-cream/Ice-Cream-Story/History-of-
    ice-cream/
     Julia. (2016, july 12). WHAT MAKES HARD AND SOFT SERVE ICE CREAM
    DIFFERENT? Retrieved from Own made Praline ice cream:
    https://pralinesownmade.com/makes-hard-soft-serve-ice-cream-different/

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