Ice Cream Case Study

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DISCUSSION 1. During the ice cream production, why is it important to heat the egg yolk-sugar-milk-whipping cream mixture to 80°C for 15 seconds? This process is known as pasteurization, which is designed for the destruction of pathogenic bacteria to make the product safe to consume. This is especially important when making ice cream with egg yolk emulsion. This process also reduces the number of spoilage organisms such as psychrotrophs, and helps to hydrate some of the components such as proteins or stabilizers if present. Various time and temperature can be used. Another option for the process is to heat the mixture to 69°C and held for 30 minutes. The heat treatment must be severe enough to ensure the destruction of pathogens and reduces…show more content…
The faster the ice cream is frozen, the smaller the ice crystals formed and the creamier the ice cream produced. During the process, the fat in the ice cream mixture was restructured to make the foam stable. The crystallized fat and milk fat collide and build a new network surrounding the air bubbles, holds the air being incorporated into the mixture. Manual whipping imitate the action in ice cream machine, where a bowl of ice water was put surrounding the mixture while whipping with hand mixer to help the water in the mixture to frozen and whips air into the frozen mix at the same time. This action enable the ice cream to contain a considerable quantity of air, up to half of its volume, gives the ice cream its characteristic lightness as well as creamy, airy texture. The air incorporated that causes the change in the volume of ice cream is known as overrun (Goff,…show more content…
The material inputs to every process must balance with the outputs. Thus, the weight of materials going into a process must equal to the weight material output, including waste. To produce 1140g of ice cream with 13.82% carbohydrate, 3.25% protein and 18.25% fat, 100g sugar, 40g egg yolk, 500g fresh milk, and 500g whipping cream was used. The total addition of air into the ice cream during processing, also known as overrun, is determined by calculating the percent change of the volume of the ice cream after the ice cream is produced. Thus, the overrun of the ice cream produced in this experiment is

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