ICE-CREAM & FROZEN DESSERTS 3(2+1)

Course Outline

Module 1: History, Development and status of ice cream industry

Lesson 1. Origin and progress in development of ice cream and frozen desserts industry
Lesson 2. Status of ice cream industry in India and abroad

Module 2: Definition, classification and composition of Ice cream and other frozen desserts

Lesson 3. Definition of ice cream as per fssa (2006). classification of ice cream-i, plain, fruit and nut, chocolate, ice lollies, candies, kulfi & malai-ka-baraf
Lesson 4. Classification of ice cream – II, sherbts and ices, mousses, gelato, bisque, custards, cassatta, variegated ice cream, novelties, etc.
Lesson 5. Composition of ice cream (low-fat, good average, Premium) and frozen desserts (Sherbets, Ices, Soft serve)

Module 3: Ingredients in Ice cream and frozen desserts

Lesson 6. Dairy ingredients in ice cream
Lesson 7. Stabilizers and emulsifiers – classification, types, properties and role in ice cream
Lesson 8. Stabilizers and emulsifiers – selection, mechanism of action, influence on mix and ice cream, proprietary stabilizer blends
Lesson 9. Non-Dairy ingredients in Ice Cream

Module 4: Technological aspects of ice cream manufacture

Lesson 10. Preparation of ice cream mix – standardization, blending, homogenization
Lesson 11. Preparation of ice cream mix - pasteurization, cooling, ageing and flavour addition
Lesson 12. Types of ice cream freezers – Batch, continuous, soft-serve freezers, home-made freezers
Lesson 13. Freezing of ice cream mix and control of overrun

Module 5: Thermodynamics of freezing and refrigeration load

Lesson 14. Typical freezing curve
Lesson 15. Calculating refrigeration load. refrigeration control and related instrumentation

Module 6: Physico-chemical properties of ice cream mixes and ice cream

Lesson 16. Physico-chemical properties of ice cream mixes-I
Lesson 17. Physico-chemical properties of ice cream
Lesson 18. Effect of processing on physico-chemical properties; Control of whipping ability of mixes

Module 7: Packaging, hardening, storage and shipping of ice cream

Lesson 19. Packaging of ice cream and hardening
Lesson 20. Hardening of ice cream – hardening methods, Storage and Shipment of ice cream

Module 8: Defects in ice cream

Lesson 21. Sensory attributes of ice cream and frozen desserts
Lesson 22. Defects in ice cream - Flavour, Body & Texture
Lesson 23. Defects in ice cream – Colour and appearance, package and melting quality
Lesson 24. Method of sensory evaluation of ice Cream

Module 9: Technology of dried ice cream mix and Nutritive value of ice cream

Lesson 25. Dried ice cream mix – composition, technology, uses
Lesson 26. Nutritive value of Ice cream-calculating and labeling

Module 10: Hygiene, cleaning and sanitation of ice cream plant

Lesson 27. Personnel, equipment and plant hygiene; Cleaning and sanitization of ice cream freezers and related equipments

Module 11: Legal standards, microbiological aspects of ice cream and safety aspects

Lesson 28. Microenvironment in ice cream, microbiological quality of ingredients
Lesson 29. Critical process factors – its impact on entry of pathogens, their survival during storage
Lesson 30. Food poisoning outbreaks, food safety and legal standards

Module 12: Recent advances in ice cream industry and plant management

Lesson 31. Low-calorie, reduced fat, diabetic and dietetic ice cream and frozen desserts
Lesson 32. Developments in ice cream industry