Production of Ice Cream
Mostly ice cream is made from a cream and sugar sometimes eggs, which is then churned and
frozen creating a delicious frozen treat. Because of revelations you are now able to make the likes of frozen yogurt, soy ice cream and lactose free ice cream. In commercial ice-cream making, stabilizers, such as plant gums, are usually added and the mixture is pasteurized and homogenized. The mixture is often frozen in a special machine which will turn the ice cream every so often to stop lumps of icicles forming.
http://www.milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.htm
Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air are defined by Standards of Identity in the U.S. Code of Federal Regulations (CFR), section 21 CFR 135.110 for ice cream, 21 CFR 135.115 for goat's milk ice cream, and 21 CFR 135.140 for sherbet.
Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must weigh at least 4.5 pounds per gallon and there must be at least 1.6 pounds of total solids (fat + protein + lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun) that can be incorporated into ice cream. There are well-defined labeling requirements for the types of flavors used (natural and/or artificial) and for the presence of egg yolks in the finished product (ice cream can be called custard or "French" if the content of egg yolks is at least 1.4%). Ice cream may also be labeled as reduced fat (25% less fat than the reference ice cream), light (50% less fat than the reference), lowfat (less than 3 g fat/serving), or nonfat (less than 0.5 g fat/serving).
Ice cream is sold as hard ice cream or soft serve. After the freezing process only a portion of the water is actually in a frozen state. Soft ice cream is served directly from the freezer where only a small amount of the water has been frozen. Hard ice cream is packaged from the freezer and then goes through a hardening process that freezes more of the water in the mix.
Mostly ice cream is made from a cream and sugar sometimes eggs, which is then churned and
frozen creating a delicious frozen treat. Because of revelations you are now able to make the likes of frozen yogurt, soy ice cream and lactose free ice cream. In commercial ice-cream making, stabilizers, such as plant gums, are usually added and the mixture is pasteurized and homogenized. The mixture is often frozen in a special machine which will turn the ice cream every so often to stop lumps of icicles forming.
http://www.milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.htm
Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air are defined by Standards of Identity in the U.S. Code of Federal Regulations (CFR), section 21 CFR 135.110 for ice cream, 21 CFR 135.115 for goat's milk ice cream, and 21 CFR 135.140 for sherbet.
Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must weigh at least 4.5 pounds per gallon and there must be at least 1.6 pounds of total solids (fat + protein + lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun) that can be incorporated into ice cream. There are well-defined labeling requirements for the types of flavors used (natural and/or artificial) and for the presence of egg yolks in the finished product (ice cream can be called custard or "French" if the content of egg yolks is at least 1.4%). Ice cream may also be labeled as reduced fat (25% less fat than the reference ice cream), light (50% less fat than the reference), lowfat (less than 3 g fat/serving), or nonfat (less than 0.5 g fat/serving).
Ice cream is sold as hard ice cream or soft serve. After the freezing process only a portion of the water is actually in a frozen state. Soft ice cream is served directly from the freezer where only a small amount of the water has been frozen. Hard ice cream is packaged from the freezer and then goes through a hardening process that freezes more of the water in the mix.
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