On a hot summer day, there is no better sound than a big white truck holding sugary goodness driving down the street. The tune rings as the children chase it to a stop. You wait hastily in line to give your order. Then you see it; the perfect cone. The scoops sits on a cone, cloaked in a rainbow of sprinkles, you get prepared to eat it. What you aren’t thinking about is what goes into making such an amazing piece of deliciousness. This cool treat needs a lot of science in order to make it.
Ice cream is made using a mixture of cream and milk, sugar, eggs, and other ingredients. The ice cream starts off with heavy cream, condensed skim milk, and liquid sugar cane. Then yolks, cocoa powder (for chocolate flavors), vanilla extract and natural stabilizers are added, which prevents the formation of ice crystals. All of the ingredients are mixed for six to eight minutes, resulting in a white “sweet cream” mix or a chocolate mix. The completed batch of mix is then transferred through one of the two strainers into the surge tank. The surge tank is where the mix is stored until it is ready to begin the pasteurization process.
The pasteurization process is when the mix is heated in order to kill the bacteria. For commercial ice creams, it is important for the base to be heated up to the right temperature so that the bacteria in the eggs are killed. The pasteurizer is made up of a series of very stainless steel plates. Hot water of 180 degrees flows on one side of the plates and the cold mix (36 degrees) is pumped through on the other sides of the plates. In an industrial setting, batch pasteurization can be used; the base is heated to 150 degrees Fahrenheit. It is then kept in the container for thirty minutes. Afterwards it is reheated ...
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... In an industrial production, the water and fat and forced through a narrow slit at high pressure, breaking the fat droplets and dispersing them. The size is usually less than one thousandth of a millimeter. The mixed is pumped into the tank room, which is at 36 degrees and is there for four to eight hours. Afterwards the mix is pumped to the flavor tank, where a tank holding 500 gallons of ice cream is transformed into ice cream with different flavors.
The ice cream also needs time to mature after the pasteurization process and the added flavors. Chemical ingredients such as proteins, emulsifiers, fat molecules, any flavors are settled making the ice cream smoother. The ageing time can be anywhere from 4 to 24 hours. In the commercial production, the ice cream base is cooled down quickly to 5 degrees Celsius, and kept at this temperature for a couple of hours.
Everyone is looking for better and healthier life! People today pay more and more attention to the food they eat, they want it to be healthy and tasty, on the other side modern life is so dynamic and eventful, that the food must be fast. So you need to come up with something that will support all these needs. The great solution is Frozen Yogurt. It is a refreshing, savory dessert that combines the flavors and textures of ice cream and sherbet. Frozen yogurt is a new-comer in the dessert market. Nevertheless, “the history of frozen desserts dates back thousands of years to Asia where water ices were first made.’’ (wiki) Yogurt was brought to the U.S. in the early 1900s and steadily increased in popularity as a health food item over the next several decades. By the 1970s, with the popularity of ice cream technology was transferred to the production of frozen yogurt. But it’s entry into the dessert market was a distinct failure—consumers complained that it tasted too much like yogurt. Relaying on consumer demand for a sweet product that tasted like ice cream, TCBY opened its first store in 1981. The highest popularity comes to Fro-yo by the mid 1990s. But in the late 1990s as Americans turned their attention to high-protein, high-fat diets, demand for frozen yogurt slowed considerably. Low-fat foods such as frozen yogurt fell out of favor as food trends preferred higher fat and lower cost ice cream at the turn of the millennium. Trends changed back to frozen yogurt in the mid 2000s with the advent of live probiotic powder-based mixes. Over the last decade the production of frozen yogurt has grown multi-million dollar business with dozens of competing companies.
Leave it for 5-10 minutes and wash it with cool water. If you want you can even add honey to the cold milk for moisturizing purpose.
Ben and Jerry's Ice Cream is a brand name company known worldwide. With superior marketing techniques Ben and Jerry's has positioned themselves to be the leader in manufacturing premium ice cream products. They have successfully targeted their market, and there by achieved a strong customer base. The mission statement of their product line is "to make, distribute, and sell the finest quality all natural ice cream while incorporating wholesome, natural ingredients and promoting business practices that respect the earth and the environment".(1)
Raw milk has been proven to be more nutritious than pasteurized milk. When milk is pasteurized, it is heated to kill off pathogens. It also takes away some of the vitamins and minerals. Raw milk from cattle has eight essential amino acids. About 80% of those are easy for our digestive systems to break down (“Health Benefits of Raw Milk). When milk is pasteurized, it is heated to 161 degrees Fahrenheit for about fifteen seconds. Isabel Maples states that some people believe raw milk is an antibacterial. It contains lactoferrin which contains iron. Raw milk contains Vitamin A, which is fat soluble. It is removed when fat content is lowered during pasteurization. All milk is fortified with Vitamin D. She also states that pasteurization causes a loss of Vitamin K. It is necessary for blood clotting and also helps with bone strength. “Pasteurization means a loss of half the Vitamin C in milk and 38-60% of other water soluble vitamins (Maples).”
Using very fine crystals and a small amount of syrup produces maple cream. The cream is made by cooling the syrup to 70 degrees Fahrenheit in an ice bath and stirred until the mixture is very stiff. The mass is then rewarmed in a double boiler and becomes smooth and semisoft. " Most syrups sold in stores are only "maple flavored"; check the label carefully. Pure maple syrup is much more expensive than the imitations. And
I will model and guide the students through the discussion on the carpet. I will have an “I love Ice cream” chart that shows our shared thesis statements for the students top look back on if needed. I will then have another chart that shows what an essay should look like with different paragraphs and reasoning’s.
Cifelli, Christopher J., Isabel S. Maples, and Gregory D. Miller. "Pasteurization: Implications for Food Safety and Nutrition Personal." Nutrition Today 45.5 Sept. (2010): 207-13. WilsonWeb. Web. 8 Feb. 2011. .
Milk is a common drink at any time of the day, and undeniably one of the most popular. Milk does not come in just a liquid form, it is also included in many different foods. When asked about milk most people will say it is good for your bones, supplies calcium, and comes from a cow. Although milk does give the body calcium which allows less to be absorbed from the bones, pasteurization takes out many other vitamins that could help the body (Historical). This includes thiamine, vitamin B12, and vitamin C. And actually while all milk is based on the original look of cows milk, not all milk comes from cows. Today there are five classifications of milk: Whole, 1% or 2%, fat-free, lactose free, and organic. The biggest advancement for milk has been in the lactose-free area where soybeans, coconuts, rice, and other nuts are used to create the white substance (Mattie).
The production of chocolate takes place in several stages. First, the bitter cacao seeds have to be fermented so that their intense bitter taste becomes milder. After fermentation, the beans are dried, cleaned and roasted. The cocoa mass is then obtained, which represents pure chocolate in rough form. When this mass is liquefied, it is transformed into chocolate liquor, which, on the other hand, may be further processed into cocoa solids or cocoa butter. Various chocolate products are produced as a result from different combinations of cocoa solids and cocoa butter as well as from adding other ingredients such as milk, sugar, all sorts of flavors, etc.
Ice structuring proteins are natural products that form part of a normal diet through their occurrence at high concentration in fish and vegetables. Their diversity and various activities show that the proteins are intriguing parts for use in preserving the quality of foods during chilling frozen storage. Large ice crystals destroy the texture and taste of ice cream. So, use of ice structuring protein is suggested as natural ice crystal growth inhibitor in such products. However, selection of ice structuring protein is based on its easy availability, its changes in certain chemical properties during processing of products, its taste and its related impact on food and food properties, safety and cost.
Pasteurization 620C for 30min (holder method) or 720C for 15-20 sec (flash forces) following by cooling quickly to 130C by this process all are destroyed.
4. Put milk samples into the beaker for about five and a half minutes and take samples out after time is up. 5. With the warm samples, open the pouch containing the gel cassette and remove the cassette.
If one were to survey one hundred people of varying ages, and ask, "What is one of America's favorite frozen treats", ice cream would undeniably be a top answer. Consumed in the quantity of 1.6 billion gallons a year in the U.S. alone, ice cream is a part of many American "food" traditions and has popularity that extends even beyond our borders (The History of Ice Cream). In exploring the topic of ice cream, it doesn't take long to realize it has a rich history, it has stayed the same and yet has certainly evolved over time thanks to advances in technology, and it is often confused with other frozen treats such as gelato.
“The smoothie is a drink made from fruit and / or vegetables, which can be embellished with various ingredients (honey, milk, aromatic herbs, etc.). Originally from England, its texture is thicker than a juice, more liquid than a puree less iced than a sorbet. In addition, the limits of a smoothie’s composition are those of the imagination.”
There are many myths and misunderstandings about chocolate. For example, chocolate is not addictive. Many people might consider themselves “chocoholics”, but the fact of the matter is that there is now actual chemical addiction. Researchers, instead, insist that chocolate cravings are stimulated by the “sensory properties”, such as the smell, taste and texture, of chocolate (Brody Pars. 26). In a study concerning the satisfaction of a chocolate craving, one group was given a milk chocolate bar, one group was given a white chocolate bar that contains no actual cocoa, one group was given a capsule of cocoa powder, a...