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ice creams manufacturing

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<ul><li>1.Group Members4206 Phinsy Chirayath4212Aaron Dsouza4226Fizzah S.J4235Rahul Mahapatra4246Shruti Saraf4254 Justin Dcosta</li></ul><p>2. Indias contribution to the modern world may not be signed in numbers, but whatevercontribution made worth wise is absolutely great.One of the contributions in the desert category THE KULFIKulfiKulfi is a popular South Asian, ice cream made with boiled milk typically from water buffalo.It comes in many flavors, including pistachio, malai, mango, cardamom (elaichi), and saffron(kesar). Kulfi differs from western ice cream in that it is richer in taste and creamier in texture.As well, where western ice creams are whipped with air or overrun, kulfi contains no air; it issolid dense frozen milk.It is made by boiling milk until it is reduced to half. Then sugar is added and the mixture isboiled for another ten minutes. Then flavorings, dried fruits, cardamom, etc. are added. Themixture is then put in moulds and frozen. One can eat kulfi plain as is or it can be garnishedwith ground cardamom, saffron, or pistachio nuts. As well, Kulfi is also served with Faloodavermicelli noodles.But since the kulfi could not become world famous, with the concept of kulfi, ice-cream wasstarted in 1981 in India. Then onwards it has been one big journey. on the road.Now, Ice Age The Healthy Ice Cream Parlor brings to you the new generation of IceCreams. 3. The Evolution of Ice CreamIce creams origins are not known to reach back as far as the second century B.C., although nospecific date of origin nor has inventor been undisputable credited with its discovery. We knowthat Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblicalreferences also show that King Solomon was fond of iced drinks during harvesting. During theRoman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountainsfor snow, which was then flavored with fruits and juices.Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe thatclosely resembled what is now called sherbet. Historians estimate that this recipe evolved intoice cream sometime in the 16th century. England seems to have discovered ice cream at the sametime, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularlyat the table of Charles I during the 17th century. France was introduced to similar frozendesserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II ofFrance. It wasnt until 1660 that ice cream was made available to the general public. TheSicilian Procope introduced a recipe blending milk, cream, butter and eggs at Caf Procope, thefirst caf in Paris.Ice Cream for AmericaThe first official account of ice cream in the New World comes from a letter written in 1744 bya guest of Maryland Governor William Bladen. The first advertisement for ice cream in thiscountry appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenziannounced that ice cream was available "almost every day." Records kept by a Chatham Street,New York, merchant show that President George Washington spent approximately $200 forice cream during the summer of 1790. Inventory records of Mount Vernon taken afterWashingtons death revealed "two pewter ice cream pots." President Thomas Jefferson was saidto have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day BakedAlaska. In 1812, Dolley Madison served a magnificent strawberry ice cream creation atPresident Madisons second inaugural banquet at the White House.Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around1800, insulated ice houses were invented. Manufacturing ice cream soon became an industryin America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other 4. American industries, ice cream production increased because of technological innovations,including steam power, mechanical refrigeration, the homogenizer, electric power and motors,packing machines, and new freezing processes and equipment. In addition, motorized deliveryvehicles dramatically changed the industry. Due to ongoing technological advances, todaystotal frozen dairy annual production in the United States is more than 1.6 billion gallons.Wide availability of ice cream in the late 19th century led to new creations. In 1874, theAmerican soda fountain shop and the profession of the "soda jerk" emerged with the inventionof the ice cream soda. In response to religious criticism for eating "sinfully" rich ice cream sodason Sundays, ice cream merchants left out the carbonated water and invented the ice cream"Sunday" in the late 1890s. The name was eventually changed to "sundae" to remove anyconnection with the Sabbath.Ice cream became an edible morale symbol during World War II. Each branch of the militarytried to outdo the others in serving ice cream to its troops. In 1945, the first "floating ice creamparlor" was built for sailors in the western Pacific. When the war ended, and dairy productrationing was lifted, America celebrated its victory with ice cream. Americans consumed over20 quarts of ice cream per person in 1946.In the 1940s through the 70s, ice cream production was relatively constant in the UnitedStates. As more prepackaged ice cream was sold through supermarkets, traditional ice creamparlors and soda fountains started to disappear. Now, specialty ice cream stores and uniquerestaurants that feature ice cream dishes have surged in popularity. These stores andrestaurants are popular with those who remember the ice cream shops and soda fountains ofdays past, as well as with new generations of ice cream fans.According to legend, Marco Polo brought the secrets of ice cream with him from the Orient,together with other sundry savories. There is, however, no proof of that, although there is someevidence that the Chinese indulged in iced drinks and desserts, which gives some weight to theMarco Polo theory.The Chinese did, however, teach Arab traders how to combine syrups and snow, to make anearly version of the sherbet. Arab traders proceeded to show Venetians, then Romans, how tomake this frozen delight. The Emperor Nero was quite fond of pureed fruit, sweetened withhoney, and then mixed with snow--so much so that he had special cold rooms built underneaththe imperial residence in order to store snow. In the 1500s, Catherine de Medici brought theconcept of the sorbet to the French, who were soon to make a great improvement on it.As you will have noted, the above are frozen desserts, not ice cream. That invention awaitedthe development of the custard, then the discovery that freezing it would create a delectabledessert. This notable event occurred in 1775 in France, and was shortly followed by the 5. invention of an ice cream machine, which did a much better job of creating a light and fluffyfrozen custard than beating by hand could do.Thomas Jefferson, who imitated Nero in having a special cold room for storing snow, providesus with the first recipe for ice cream found in the United States. Not to be outdone, GeorgeWashington invested in one of the ice cream machines.Until 1851, ice cream (or, more frequently, cream ice) was solely made at home. But an intrepidman from Baltimore, named Jacob Fussell changed all that by opening the first ice creamfactory.Near the turn of the century, the ice cream soda was created, although by who seems to be inquestion--either James W. Tuff or Robert Green. It does seem to have been done by accident,however--a scoop of ice cream falling in a glass of flavored soda water. At any rate, the drinkbecame a national craze, and many a girl and boy went courting over an ice cream soda. Somany, in fact, that many municipalities passes laws forbidding the sale of soda water onSunday. Quickly afterwards, the sundae was invented--it contained the ice cream, syrup, andwhipped cream of the soda, but without the evil influence of soda water. Numerous variationsexisted.The next ice cream craze with the 1904 Louisiana Purchase Exposition in Saint Louis. CharlesMenches was doing a lively business selling scoops of ice cream in dishes, all the way up to thepoint that he ran out of dishes. Frustrated, but determined to still find a way to make a profit,he lighted upon his friend Ernest Hamwi, who was selling a wafer-like cookie called zalabia (aSyrian treat). The combination proved irrestible. 6. HISTORY OF THE ICE CREAM CONEFor over a century, Americans have been enjoying ice cream on a cone. Whether its a wafflecone, a sugar cone or a wafer cone, what better way to enjoy a double scoop of your favoriteflavor?Making Its AppearanceThe first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigratedfrom Italy in the late 1800s, invented his ice cream cone in New York City. He was granted apatent in December 1903.Although Marchiony is credited with the invention of the cone, a similar creation wasindependently introduced at the 1904 St. Louis Worlds Fair by Ernest A. Hamwi, a Syrianconcessionaire. Hamwi was selling a crisp, waffle-like pastry -- zalabis -- in a booth right nextto an ice cream vendor. Because of ice creams popularity, the vendor ran out of dishes. Hamwisaw an easy solution to the ice cream vendors problem: he quickly rolled one of his wafer-likewaffles in the shape of a cone, or cornucopia, and gave it to the ice cream vendor. The conecooled in a few seconds, the vendor put some ice cream in it, the customers were happy and thecone was on its way to becoming the great American institution that it is today.A Business Is BornSt. Louis, a foundry town, quickly capitalized on the cones success. Enterprising peopleinvented special baking equipment for making the Worlds Fair cornucopia cones.Stephen Sullivan of Sullivan, Missouri, was one of the first known independent operators inthe ice cream cone business. In 1906, Sullivan served ice cream cones (or cornucopias, as theywere still called) at the Modern Woodmen of America Frisco Log Rolling in Sullivan,Missouri.At the same time, Hamwi was busy with the Cornucopia Waffle Company. In 1910, hefounded the Missouri Cone Company, later known as the Western Cone Company.As the modern ice cream cone developed, two distinct types of cones emerged. The rolled conewas a waffle, baked in a round shape and rolled (first by hand, later mechanically) as soon as itcame off the griddle. In a few seconds, it hardened in the form of a crisp cone. The second typeof cone was molded either by pouring batter into a shell, inserting a core on which the cone was 7. baked, and then removing the core; or pouring the batter into a mold, baking it and thensplitting the mold so the cone could be removed with little difficulty.In the 1920s, the cone business expanded. Cone production in 1924 reached a record 245million. Slight changes in automatic machinery have led to the ice cream cone we know today.Now, millions of rolled cones are turned out on machines that are capable of producing about150,000 cones every 24 hours. 8. FROM THE COW TO THE CONE How Ice Cream Is MadeEverybody has a favorite flavor or brand of ice cream, and the debate over whose ice cream isthe best rages on each year. While each manufacturer develops its own special recipes, ice creamproduction basics are basically the same everywhere.The most important ice cream ingredients come from milk. The dairy ingredients are crucial indetermining the characteristics of the final frozen product. Federal regulations state that icecream must have at least 10% milk fat, the single most critical ingredient. The use of varyingpercentages of milk fat affects the palatability, smoothness, color, texture and food value of thefinished product. Gourmet or super premium ice creams contain at least 12% milk fat, usuallymore.Ice cream contains nonfat solids (the non-fat, protein part of the milk), which contributenutritional value (protein, calcium, minerals and vitamins). Nonfat dry milk, skim milk andwhole milk are the usual sources of nonfat solids.The sweeteners used in ice cream vary from cane or beet sugar to corn sweeteners or honey.Stabilizers, such as plant derivatives, are commonly used in small amounts to prevent theformation of large ice crystals and to make a smoother ice cream. Emulsifiers, such as lecithinand mono- and diglycerides, are also used in small amounts. They provide uniform whippingqualities to the ice cream during freezing, as well as a smoother and drier body and texture inthe frozen form.These basic ingredients are agitated and blended in a mixing tank. The mixture is then pumpedinto a pasteurizer, where it is heated and held at a predetermined temperature. The hot mixtureis then "shot" through a homogenizer, where pressure of 2,000 to 2,500 pounds per square inchbreaks the milk fat down into smaller particles, allowing the mixture to stay smooth andcreamy. The mix is then quick-cooled to about 40F and frozen via the "continuous freezer"method (the "batch freezer" method) that uses a steady flow of mix that freezes a set quantityof ice cream one batch at a time.During freezing, the mix is aerated by "dashers," revolving blades in the freezer. The small aircells that are incorporated by this whipping action prevent ice cream from becoming a solidmass of frozen ingredients. The amount of aeration is called "overrun," and is limited by thefederal standard that requires the finished product must not weigh less than 4.5 pounds pergallon. 9. The next step is the addition of bulky flavorings, such as fruits, nuts and chocolate chips. Theingredients are either "dropped" or "shot" into the semi-solid ice cream after it leaves the freezer.After the flavoring additions are completed, the ice cream can be packaged in a variety ofcontainers, cups or molds. It is moved quickly to a "hardening room," where sub-zerotemperatures freeze the product to its final state for storage and distribution. 10. ICE CREAM LABELING - WHAT DOES IT ALLMEAN?There are many choices in todays ice cream case to suit a wide variety of consumer tastes. Thereis plenty of information on food labels, but what does it really mean? Here, the InternationalIce Cream Association sheds some light on how ice cream and related products are labeled.Labeling DefinitionsThe U.S. Food and Drug Administration (FDA) sets standards of identity for many foods sothat consumers will get a consistent product, no matter what brand or type they buy. For icecream, FDA permits the use of nutrient descriptors such as "light," "reduced fat" and "low fat"so that consumers know exactly what theyre selecting in terms of nutritional content. TheseFDA standards follow the federal Nutrition Labeling and Education Act (NLEA), whichgoverns all food labeling.Here are some of the terms consumers are seeing in the supermarket, and exactly what thoseterms mean:Ice cream is a frozen food made from a mixture of dairy products, containing at least 10%milk fat."Reduced fat" ice cream...</p>