Ice Cream Case Study
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…
During aging, the milk fat globules will crystallize and destabilized when cooled to less than 4°C and replace the proteins covering the fat globule with emulsifiers (egg yolks). The presence of the emulsifier at the surface of fat helps control agglomeration of fat during freezing and stabilize air cells. This enable the ice cream mixture to hold more air, extrude more cleanly, maintain shape during melting, avoid collapse and provide better shelf life characteristic. In ice cream containing fat, the lack of aging will cause the product difficult to whip, have poor extrusion properties and to melt improperly. Products made without complete crystallization of the fat are prone to churning of fat (Maneesha S. Mohan, Jonathan Hopkinson, and Federico Harte, …show more content…
In order to increase production with less cost, some manufacturers would increase the percentage of overrun and reduce milk fat/cream in the product then replace with emulsifiers like mono and diglycerides and stabilizers to increases creaminess and melting resistance. To guard against manufacturers making ice cream composed mostly of air and very little cream, overrun is governed by federal standards. The maximum overrun is 100 percent and the finished ice cream cannot weigh less than 4.5 pounds per gallon (Turkey Hill Team,
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…
During aging, the milk fat globules will crystallize and destabilized when cooled to less than 4°C and replace the proteins covering the fat globule with emulsifiers (egg yolks). The presence of the emulsifier at the surface of fat helps control agglomeration of fat during freezing and stabilize air cells. This enable the ice cream mixture to hold more air, extrude more cleanly, maintain shape during melting, avoid collapse and provide better shelf life characteristic. In ice cream containing fat, the lack of aging will cause the product difficult to whip, have poor extrusion properties and to melt improperly. Products made without complete crystallization of the fat are prone to churning of fat (Maneesha S. Mohan, Jonathan Hopkinson, and Federico Harte, …show more content…
In order to increase production with less cost, some manufacturers would increase the percentage of overrun and reduce milk fat/cream in the product then replace with emulsifiers like mono and diglycerides and stabilizers to increases creaminess and melting resistance. To guard against manufacturers making ice cream composed mostly of air and very little cream, overrun is governed by federal standards. The maximum overrun is 100 percent and the finished ice cream cannot weigh less than 4.5 pounds per gallon (Turkey Hill Team,