"Wishing best wishes to all the ASRB Examination aspirants for their success- NDRI Library Team"
Normal view MARC view ISBD view

Ice cream technology and manufacture.

By: Jain,S.C.
Publisher: Karnal NDRI 1966Subject(s): Dairy-TechnologyDissertation note: Ph.D. Thesis Agra University 1966 Summary: The work was undertaken to study the methods of manufacture and evaluation of ice cream under indian conditions with indigenous ingredigents. The conditions for manufacture were studied to decide a suitable composition of the ice cream mix. The most suitable composition of the plain ice cream mix as follows: Fat 10 percent and 12 percent, M.S.N.F. percent 12 percent and 11 percent, Sugar percent 15 percent, Gelatin 0.5 and 0.4. Similarly the suitable compositions of ice cream mixed for chocolate ice cream, fruit ice cream and nut ice cream were arrived at. The procedure for preparation of ice cream was standardised and the most suitable procedure was described in details. Trials were conducted on the suitability of indigenous flavour and nine such flavours were tried. Details about their acceptablity were presented. A study of a various factors influencing the viscosity of the mix and its subsequent effect on qulity of ice cream has been conducted and results discussed. : Study of the whipping ability and the factors responsible for has been made. This includes a study of rates of adding the stabilizer to the ice cream mix and their effect. To test whether cow of buffalo milk ingredients made any difference on the quality of finished ice cream trials on buffalo milk ice cream and cow milk ice cream were conducted and conclusion drawn on viscosity,freezing point depression and whipping ability of ice cream mixes and the body and texture of ice creams were discussed. An attempt was made to manufacture po-wderd ice cream mix by roller drying under indian conditions. Problems related to composition of ice cream mix before roller drying and quality of dry ice cream mix were studied. In order to determine the milk solid-not-fat in the ice cream mix, various existing method were tried and suitable method adopted under our conditions of ingredients and mix. It has been noticed that existing methods are not equally applicable under our conditions and give different results in case of buffalo milk ingrediants sandiness was determined quantitatively by careful separation of lactose crystals and purification. Lactose was then determined quantitatively using chromatographic and spectrophotometric techniques.In addition a measure of the size of crystals of lactose was also made.
Tags from this library: No tags from this library for this title. Log in to add tags.
Item type Current location Collection Call number Status Date due Barcode
Thesis/Dissertation Thesis/Dissertation NDRI Karnal
Main Book Collection
Non-fiction P-17 (Browse shelf) Not for loan 16503

Ph.D. Thesis Agra University 1966

The work was undertaken to study the methods of manufacture and evaluation of ice cream under indian conditions with indigenous ingredigents. The conditions for manufacture were studied to decide a suitable composition of the ice cream mix. The most suitable composition of the plain ice cream mix as follows: Fat 10 percent and 12 percent, M.S.N.F. percent 12 percent and 11 percent, Sugar percent 15 percent, Gelatin 0.5 and 0.4. Similarly the suitable compositions of ice cream mixed for chocolate ice cream, fruit ice cream and nut ice cream were arrived at. The procedure for preparation of ice cream was standardised and the most suitable procedure was described in details. Trials were conducted on the suitability of indigenous flavour and nine such flavours were tried. Details about their acceptablity were presented. A study of a various factors influencing the viscosity of the mix and its subsequent effect on qulity of ice cream has been conducted and results discussed. : Study of the whipping ability and the factors responsible for has been made. This includes a study of rates of adding the stabilizer to the ice cream mix and their effect. To test whether cow of buffalo milk ingredients made any difference on the quality of finished ice cream trials on buffalo milk ice cream and cow milk ice cream were conducted and conclusion drawn on viscosity,freezing point depression and whipping ability of ice cream mixes and the body and texture of ice creams were discussed. An attempt was made to manufacture po-wderd ice cream mix by roller drying under indian conditions. Problems related to composition of ice cream mix before roller drying and quality of dry ice cream mix were studied. In order to determine the milk solid-not-fat in the ice cream mix, various existing method were tried and suitable method adopted under our conditions of ingredients and mix. It has been noticed that existing methods are not equally applicable under our conditions and give different results in case of buffalo milk ingrediants sandiness was determined quantitatively by careful separation of lactose crystals and purification. Lactose was then determined quantitatively using chromatographic and spectrophotometric techniques.In addition a measure of the size of crystals of lactose was also made.

There are no comments for this item.

Log in to your account to post a comment.
Created and Maintained by ICAR-NDRI Library
Must See Places In Paris

Powered by Koha