PPT-Ice cream Ice cream is a frozen dessert usually made from dairy products, such as milk

Ice cream Ice cream is a frozen dessert usually made from dairy products such as milk and cream and often combined with fruits or other ingredients and flavours History Chinese did fruit ice the first and later this mean from a heat was adopted by. Classifications. Enzymatic . Browning. Discoloration results from exposure of a fruit’s flesh to the air. Prevention:. Coat fruits with some form of ascorbic acid (vitamin C). Lemon, lime, grapefruit, or orange juice. Milk. Most common types:. Cow. Goat. Sheep. Nutrients - Milk. Mainly water (87%). Protein. Calcium. Milk fat. Sugar (Lactose). Vitamin A, C and D. Processing of Milk. Pasteurisation:. Destroys all pathogenic bacteria, or disease causing bacteria.. Products. Origin. Dairy products are from Animals.. Dairy . foods originate mainly from cows milk although milk from goats and sheep . can be used.. Classification. Milk- basis for all dairy products. Milk Processing. Pasteurization: Milk is heated to destroy harmful bacteria.. Improves the keeping quality of milk without changing the nutrition value or the flavor.. UHT Processed Milk: Milk that is heated to a higher temperature than regular pasteurized milk to further increase its shelf life.. Objective. Execute techniques to prepare common dessert sauces.. Dessert Sauces. Contribute flavor and moisture to a particular dessert. Dessert sauces come in a wide variety of vibrant colors and improve the appearance of a dessert. From Cow-to-Cone. Cameron Faustman. College of Agriculture, Health and Natural Resources. Per capita consumption - USA. Ice Cream. 1 . lb. ≈ 1 pint. One serving is ½ Cup and . approx. 137 calories. Grade A: fluid milk. Grade B: processing and manufacturing. . (cheese/butter). MAJOR PRODUCTS. . Fluid milk:. . whole milk, . 2%, . 1%, . nonfat milk (less than .5% fat),. chocolate milk. . Fermentation (grade A):. Dairy . Located in the . BLUE . section on the . MyPlate. graphic.. Includes milk, cream, cheese, yogurt, frozen dairy desserts. Nutrients in Dairy Products. Major source of calcium, protein and phosphorous. Americans Turn to Ice Cream Once Again After years of declining sales, ice cream made a comeback during the 52 weeks ending August 6, 2017, increasing 3.9% to $6.1 billion. The North American ice cream market is expected to have a CAGR of 4.1% from 2018 through 2023. By: Megan McCarthy Brittany Gleeson Friday Lab, Section 2, Station 3 Effects of Nondairy Milk on Ice Cream Effects of Nondairy Milk on Ice Cream Lactose Intolerance A condition where some individuals suffer from gas and/or bloating due consumption of dairy products Class Lecture. Dr. . Sanjeev. Kumar. Associate Professor. Department of Dairy Technology. SGIDT, Patna-14. According to FSSAI (2011). “Cream” means the fluid product comparatively . rich in fat. , . PhD. . . Ass.Prof. .. Saša . Krstović. , . PhD. Cream. Milk fat is the most valuable and most expensive ingredient in milk.. From ancient times, in addition to the use of milk in the diet, man has been trying to produce products that contain a larger amount of certain milk ingredients.. Grades of cream. The . federal standards for cream of different fat contents in USA are:. 1-Light coffee or table cream has 18-30 % fat contents.. 2-Light whipping cream has a 30-36% fat content.. 3- Heavy whipping cream has minimum of 36% fat content. . Dr. SUSHMA KUMARI. ASST.PROF., DEPT.OF LPT, BVC, PATNA.