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Ice Cream And Frozen Dessert ICAR e course PDF Download E Krishi Shiksha

Ice Cream And Frozen Dessert ICAR e course PDF Download E Krishi Shiksha
Ice Cream And Frozen Dessert ICAR e course PDF Download E Krishi Shiksha
Ice Cream And Frozen Dessert ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Ice Cream And Frozen Dessert ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of  Ice Cream And Frozen Dessert ICAR E course Free PDF Book Download e krishi shiksha:

  1. History, Development and status of ice cream industry
  2. Origin and Progress in development of ice cream and frozen desserts industry.
  3. Status of ice cream industry in India and abroad
  4. Definition, classification and composition of Ice cream and other frozen desserts
  5. 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,.
  6. Classification of ice cream – II viz., Sherbets and Ices, Mousse, Gelato, Bisque, Custards, Cassatta, Variegated ice cream, Novelties, etc.
  7. Composition of ice cream (low-fat, good average, Premium) and frozen desserts (Sherbets, Ices, Soft serve).
  8. Ingredients in Ice cream and frozen desserts
  9. Dairy Ingredients in ice cream.
  10. Stabilizers and Emulsifiers – classification, types, properties and role in ice cream
  11. Stabilizers and Emulsifiers – selection, mechanism of action, influence on mix and ice cream, proprietary stabilizer blends.
  12. Non-Dairy Ingredients in Ice Cream.
  13. Technological aspects of ice cream manufacture.
  14. Preparation of ice cream mix – standardization, blending, homogenization.
  15. Preparation of ice cream mix – pasteurization, cooling, ageing and flavour addition.
  16. Types of ice cream freezers – Batch, Continuous, Soft-serve freezers, home-made freezers.
  17. Freezing of ice cream mix and control of overrun.
  18. Thermodynamics of freezing and refrigeration load
  19. Typical freezing curve.
  20. Calculating freezing point of ice cream mix.
  21. Calculating refrigeration load. Refrigeration control and related instrumentation.
  22. Physico-chemical properties of ice cream mixes and ice cream.
  23. Physico-chemical properties of ice cream mixes-I
  24. Physico-chemical properties of ice cream.
  25. Effect of processing on physico-chemical properties.
  26. Control of whipping ability of mixes.
  27. Packaging, hardening, storage and shipping of ice cream.
  28. Packaging of ice cream and Hardening.
  29. Hardening of ice cream – hardening methods, Storage and Shipment of ice cream
  30. Defects in ice cream
  31. Sensory Attributes of Ice cream and frozen desserts.
  32. Defects in Ice cream – Flavour, Body & Texture
  33. Defects in ice cream – Colour and appearance, package and melting quality.
  34. Method of Sensory Evaluation of Ice Cream.
  35. Technology of dried ice cream mix and Nutritive value of ice cream.
  36. Dried ice cream mix – composition, technology, uses.
  37. Nutritive value of Ice cream- calculating and labeling.
  38. Hygiene, cleaning and sanitation of ice cream plant.
  39. Personnel, equipment and plant hygiene, Cleaning and sanitization of ice cream freezers and related equipments.
  40. Legal standards, microbiological aspects of ice cream and safety aspects.
  41. Microenvironment in ice cream, microbiological quality of ingredients.
  42. Critical process factors – its impact on entry of pathogens, their survival during storage.
  43. Food poisoning outbreaks, food safety and legal standards.
  44. Recent advances in ice cream industry and plant management
  45. Low-calorie, reduced fat, diabetic and dietetic ice cream and frozen desserts.
  46. Developments in ice cream Industry.

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