PPT-Cream Cream A portion of milk which is rich in fat content and raise to form a layer

Grades of cream The federal standards for cream of different fat contents in USA are 1Light coffee or table cream has 1830 fat contents 2Light whipping cream has a 3036 fat content 3 Heavy whipping cream has minimum of 36 fat content . 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.. A History and How its made. History. Has been around since B.C. times.. Marco Polo returned to Italy with a sherbet recipe.. The first Ice Cream recipe was discovered in the 16. th. century.. Italy and England, were the first countries to discover Ice Cream. . adopted from . tablespoon.com. http://www.tablespoon.com/recipes/ice-cream-in-a-bag/88b92792-6ebc-434f-9697-. 3b020691d959. . Jacqueline . Luthcke. and Tiffany Lee. Ingredients (for 1 scoop serving). 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):. Milk is heated to . 72. 0. C . for. 15 seconds. . It is then rapidly cooled to below 10. 0. C. This is continuous process is known as HTST . Special plate heat exchangers has milk on one side and steam on the other. A special holding tube is used through which the milk passes to the cooling section and then to bottling. Knowledge Probe. What did you learn in the Endothermic v. Exothermic Investigation?. BASIC INSTRUCTIONS. Add ½ cup milk, ½ tsp vanilla and 1 tbls sugar to a quart-sized bag. Zip shut and mix.. Add 4 cups of ice and 4 tbls of salt to a gallon-sized bag.. The Complex Nature of Milk. Vital to health - nutritious. Versatile for cooking – 87% water (a solvent for over 250 chemical compounds, the milk sugar lactose, water-soluble vitamins, trace minerals and mineral salts). 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 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 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. Dr. . Sanjeev. Kumar. Associate Professor. Department of Dairy Technology. SGIDT, Patna-14. RELATION BETWEEN MICROBIOLOGICAL QUALITY AND INTERPRETATION. RESULTS . INTERPRETATION. , . 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.. Dr. SUSHMA KUMARI. ASST.PROF., DEPT.OF LPT, BVC, PATNA. Department : Dairy Technology. Course Title : Ice Cream & Frozen Desserts. Course No. : DTT -222. Course Teacher: Dr. Bipin Kumar Singh. Energy value. The energy value and nutrients of ice cream depend upon the food value of the ingredients from which it is made. Ice cream contains three or four times more fat, carbohydrate and 12-16 % more protein than does milk. In addition, it also contains other food products such as fruits, nuts, eggs, candies and sugar, which enhance its nutritive value. Ice cream is an excellent source of food energy, and fully 50% of its total solids content is sugar, including lactose, sucrose, and corn syrup solids. These constituents are almost completely assimilated and makes ice cream an especially desirable food for growing children..