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| Ice Cream And Frozen Dessert ICAR e course PDF Download E Krishi Shiksha |
Course Content of Ice Cream And Frozen Dessert ICAR E course Free PDF Book Download e krishi shiksha:
- History, Development and status of ice cream industry
- Origin and Progress in development of ice cream and frozen desserts industry.
- Status of ice cream industry in India and abroad
- Definition, classification and composition of Ice cream and other frozen desserts
- Definition of ice cream as per PFA. Classification of ice cream-I viz., Plain, Fruit and Nut, Chocolate, Ice lollies, Candies, Kulfi & Malai-ka-baraf,.
- Classification of ice cream – II viz., Sherbets and Ices, Mousse, Gelato, Bisque, Custards, Cassatta, Variegated ice cream, Novelties, etc.
- Composition of ice cream (low-fat, good average, Premium) and frozen desserts (Sherbets, Ices, Soft serve).
- Ingredients in Ice cream and frozen desserts
- Dairy Ingredients in ice cream.
- Stabilizers and Emulsifiers – classification, types, properties and role in ice cream
- Stabilizers and Emulsifiers – selection, mechanism of action, influence on mix and ice cream, proprietary stabilizer blends.
- Non-Dairy Ingredients in Ice Cream.
- Technological aspects of ice cream manufacture.
- Preparation of ice cream mix – standardization, blending, homogenization.
- Preparation of ice cream mix – pasteurization, cooling, ageing and flavour addition.
- Types of ice cream freezers – Batch, Continuous, Soft-serve freezers, home-made freezers.
- Freezing of ice cream mix and control of overrun.
- Thermodynamics of freezing and refrigeration load
- Typical freezing curve.
- Calculating freezing point of ice cream mix.
- Calculating refrigeration load. Refrigeration control and related instrumentation.
- Physico-chemical properties of ice cream mixes and ice cream.
- Physico-chemical properties of ice cream mixes-I
- Physico-chemical properties of ice cream.
- Effect of processing on physico-chemical properties.
- Control of whipping ability of mixes.
- Packaging, hardening, storage and shipping of ice cream.
- Packaging of ice cream and Hardening.
- Hardening of ice cream – hardening methods, Storage and Shipment of ice cream
- Defects in ice cream
- Sensory Attributes of Ice cream and frozen desserts.
- Defects in Ice cream – Flavour, Body & Texture
- Defects in ice cream – Colour and appearance, package and melting quality.
- Method of Sensory Evaluation of Ice Cream.
- Technology of dried ice cream mix and Nutritive value of ice cream.
- Dried ice cream mix – composition, technology, uses.
- Nutritive value of Ice cream- calculating and labeling.
- Hygiene, cleaning and sanitation of ice cream plant.
- Personnel, equipment and plant hygiene, Cleaning and sanitization of ice cream freezers and related equipments.
- Legal standards, microbiological aspects of ice cream and safety aspects.
- Microenvironment in ice cream, microbiological quality of ingredients.
- Critical process factors – its impact on entry of pathogens, their survival during storage.
- Food poisoning outbreaks, food safety and legal standards.
- Recent advances in ice cream industry and plant management
- Low-calorie, reduced fat, diabetic and dietetic ice cream and frozen desserts.
- Developments in ice cream Industry.
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