Organization Study at Meriiboy Ice Cream

Topics: Milk, Ice cream, Dairy product Pages: 40 (10664 words) Published: June 19, 2013
Chapter 1
1.1. General Introduction
Ice cream (derived from earlier iced cream or cream ice) is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours Most varieties contain sugar, although some are made with other sweeteners In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is smoothly textured semi-solid foam that is malleable and can be scooped. 1.1.1 History of Ice Cream

Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world. Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone *

The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design. 1.1.2 MeriiBoy Ice Creams

Cousin group was found by five closely related families in the year 1990. The group began its business venture by introducing plastic modelled furniture manufactured by plastic National Plastic Industry Ltd. Bombay, in Kerala. MeriiBoy ice-cream is a division of cousin group that started operation in the year 2003. MeriiBoy ice-cream is the brand name of Supreme Food Industries which started its first factory near Kalady in consultant with Tetra Pak Hoyer, Denmark. The organization Study at MeriiBoy Ice Creams started from 6th of May. The organization study consists of understanding the functional areas of Supreme Food Industries and analyse these functional departments. Supreme Food Industries gives importance to quality from sourcing raw materials to delivery of finished goods. MeriiBoy is an innovative brand which tries to create trends in the ice cream industry. Some of the innovative concepts developed by Supreme Food Industries in real fruit shells, Fresh fruit ice creams, Milk lolly etc. New products are developed as a result of continuous R & D. The drive for excellence has led the organization to become a market leader and was able to drive away the stiff competition initiated by multinationals. Brand which started with the vision of providing quality ice cream has grown from a factory which manufactured 600 litres a day to 4 factories which produced a combined volume of 10000 litres a day. 1.2. Scope of Study

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* The scope of the study is mainly concentrated on the MeriiBoy Ice creams. The study focused on various...
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