Professional Documents
Culture Documents
Ice Cream Merged
Ice Cream Merged
Ice Cream Merged
Ice Cream
ice + sugar
Ice Cream
• Differences in Ice Cream”
– Soft Ice Cream (Stored in -3 to -5 degree Celsius) -> ready to eat ice cream
– Hardened Ice Cream (Stored in -25 degree Celsius) -> stored for a longer period
• Homogenization =
– To give a smooth texture, large fat
globules will not produce “smooth” texture
– Excessive formation of homogenization
clusters should also be avoided as it
causes the mix to become highly viscous.
Ice Cream
Ice Cream
Ice Cream
• It has the capacity to bind the ice crystals significantly and reducing their
size while simultaneously inhibiting recrystallization.
– Fat crystallization
– Cooling rate
– Emulsifiers
Butter
15-20C apanya :)
Butter vs Margarine
Butter - Emulsion of
Water in Oil (W/O)
Important Factors
• Flavor -> Avoid lipolysis -> Rancidity
• Shelf-life -> off-flavor by microorganism
• Consistency -> depends on fat content and
temperature.
• Yield -> loss during skimming and churning
Butter
https://www.youtube.com/watch?v=VP54Pm33eJc
aroma butter
Butter Process
Traditional Churner
Churning Process
The rotation speed is about 500 and 300
rpm for about 1 minute.
Summer
Seasons
Winter – Spring
Seasons
Fall Seasons
Fatty Acids for Butter
A B
A
To maintain the consistency of the butter
products as well as the “Churning Yield”
Fatty Acids for Butter
• Churning recovery (yield) is a measure of how much of the fat in the cream has been converted to
butter. It is expressed in terms of the fat remaining in the buttermilk as a percentage of the total
fat in the cream.
• For example, a churning recovery of 0.50 means that 0.5 % of the cream fat has remained in the
buttermilk and that 99.5 % has been turned into butter. Churning yield is considered acceptable if
the value is less than 0.70.
Summary
• Butter is a type of dairy products processed using churning technique in which the emulsion phase
is Water in Oil (W/O).
• Fat crystallization, addition of starter culture are important in maintaining the “churning” yield and
the flavors produced.
• Type of the fatty acids also contribute to the quality of the butters produced.
Dairy and Milk Technology Session 11
Yoghurt
applied in bread
• Diacetyl
Drinking Yoghurt
• Homogenization and Heat treatment conditions can affect the viscosity of the yoghurt
products.
• Homogenization and Heat treatment conditions depend on the desired quality of the
yoghurt produced.
Homogenization and Heat Treatment
As milk components can varying along the year. Manufacturers need to adjust
the processing parameters and conditions to meet the required product
specifications.
Seasonal Variations of Yoghurt
Products
As milk components can varying along the year. Manufacturers need to adjust
the processing parameters and conditions to meet the required product
specifications.
Beneficial Aspects of Yoghurt Products
• Lactose intolerance -> Lowered lactose content -> better for lactose
intolerance people.
– Stirred Yoghurts
– Yoghurt Drinks.