Colleges

Course Description: Course Contents Description: Introduction – Types of frozen dairy desserts – Ingredients used in mix manufacturing – Manufacturing of dairy ice cream and similar types – Freezing – Overrun – Hardening – Packaging – Storage and marketing – Factors affecting the freezing and hardening of frozen desserts – Soft-serve ice cream – Defects in dairy frozen desserts – Scoring card for frozen desserts – Nutritional value of dairy frozen desserts – Different types of cream and methods of manufacturing – Butter manufacturing by various methods – Improving the nutritional value of butter – Yield – Manufacturing of anhydrous milk fat and ghee. Practical Course Contents Description: Calculation of mixes from various sources – Manufacturing of different types of cream ice cream using various sources of fat, protein, sugars, and flavorings, and calculating overrun – Manufacturing of dairy ice cream, sherbet, and granita – Manufacturing of ice cream cakes – Manufacturing of different types of cream (table cream, cultured cream, scalded cream, whipped cream) – Manufacturing of butter using traditional methods and calculating overrun – Manufacturing of low-cholesterol butter – Manufacturing of ghee by boiling and centrifugation methods.