The properties of practical importance in the mix are- viscosity, acidity (lactic) and pH, mix stability, specific gravity, surface tension, freezing point, and whipping rate. A. Viscosity: This is defined simply as the resistance offered by liquids to flow. Viscosity is considered an important property of the ice cream mix, and a certain amount of it seems essential for proper [...]
In this article we will discuss about the steps involved in manufacturing and storing ice cream. The steps are: 1. Selection of Ingredients 2. Figuring the Mix 3. Making the Mix 4. Pasteurizing the Mix 5. Homogenizing the Mix 6. Cooling and Ageing the Mix 7. Freezing the Mix 8. Packaging of Ice Cream 9. Hardening and Storage of Ice [...]
In this article we will discuss about:- 1. Introduction to Cheese 2. Definition of Cheese 3. History 4. Scientific Basis of Cheese Making 5.Classification 6. Composition 7. Food and Nutritive Value 8. Moisture Control 9. Freezing 10. Distribution of Milk-Constituents 11. Packaging 12. Storage 13. Judging and Grading 14. Uses. Contents: Introduction to Cheese Definition of Cheese History of Cheese [...]