Ice cream is an enormously popular food where cover a wide range of frozen dessert. Dairy ice cream is generally defined as frozen mixture of a combination of components of milk, sweeteners, stabilizers, emulsifiers and flavoring. Some terms are used for ice cream such as reduced fat ice cream, light ice cream, low fat ice cream and nonfat ice cream. The texture properties of ice cream must contain certain amount of air; otherwise it will be hard, palatable and solid block. It should melt without feeling too cold and melted products are neither too liquid nor too viscous while the ice cream should not have a poor melting. Besides, ice cream must be smooth in texture instead of sandy. Production of ice cream including the blending of mix ingredients, pasteurization f mixture, homogenization, aging of the mixture, freezing, packaging and lastly hardening. Ice cream produced can be classified into two types which are soft ice cream and hard ice cream. Soft ice cream is the one which is soft and consumed immediately after freezing the mix. Hard ice cream is much firmer product, excellent in quality, longer shelf life and being hardened after freezing the mix.
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