Jashore University of

Science and Technology

An Assignment on

“ICE MILK”
Course Title :Dairy Science
Course Code :VDPS-312

SUBMITTED BY: SUBMITTED TO:

Shawlin Rahman (172707) DR. SHAHARIN SULTANA

Huzzatul Islam (172708) Lecturer,
Emdadul Haque Simanta (172709) Dept. of Dairy and Poultry
Syada Binta Mahbub (172710) Science
Tanvir Ahmed (172711) Jashore University of Science
Rubel Hasan (172712) and Technology
 Contents
Serial Topic Page No.
01 Introduction 01-01
02 Composition 01-01
03 Different types of ice milk 01-01
04 Procedure of making ice milk 02-02
05 Differences between ice milk and ice cream 02-02
06 References 03-03
 Ice Milk
Introduction
A dessert that resembles ice cream but is made of milk rather than cream.

Ice milk may be more commonly called “light” or “reduced-fat” ice cream.It
contains between 2 and 7 percent fat and at least 11 percent total milk solids. Also
called "iced milk", "milk ice", "fat-free ice cream","low-fat ice cream"or "light ice
cream".

In the United States, ice milk is defined as containing less than 10 percent milk fat.
In Canada, ice milk is defined as containing 3%–5% milk fat content.

Composition: It contains at least ,

✓ 2.5% of exclusively dairy fat and
✓ 6% milk solids-not-fat and no non-dairy proteins or fats.

Different types of ice milk:

Classic vanilla ice milk Simple vanilla ice milk Creamy vanilla ice milk
milk

Chocolate ice milk Peach ice milk

01
Procedure of making ice milk:
Ingredients:

• Milk:1 Liter
• Granulated Sugar: 250 gm
• Flavor: if added

Preparation:

Add all of the ingredients to a shallow freezer-safe container

↓
Use a whisk to mix until the sugar is dissolved
↓
Cover the container and store it in the freezer
↓
Once the ice milk starts to crystalize after about 2 hours, mix it to break
down the crystals
↓
Repeat this process after another 2 hours
↓
The ice milk will be ready when the mixture is solidified in 4 hours

Difference between Ice Milk and Ice Cream:

Ice Milk Ice cream
1.Produced from milk 1.Produced from Cream
2.Fat percent low 2.Fat percent high
3.Less creamy 3.More creamy
4.Does not contain egg yolk 4.Often contain egg yolk
5.More healthier 5.less healthier

02
References
★Encyclopedia of Dairy Sciences (Second Edition), San Diego: Academic
Press.
★ The Chicago Tribune. 20 June 2007.
★ Reference Module in Food Science, Elsevier.
★ https://www.sciencedirect.com/topics/food-science/ice-milk
★ https://www.britannica.com/topic/ice-milk
★ https://www.food.com

03