Production of soft and hard ice cream.

Objective:

To study the production of ice cream and to differentiate the different characteristic between
soft ice cream and hard ice cream.

Formulation:

FORMULATION A FORMULATION B
600g full cream evaporated milk 275g milk powder
133g butter 150g butter
320g sugar 500g sugar
1.19g flavor 3.0g flavor
11.9g stabilizer and emulsifier 35g stabilizer
1333g water 3500g water

Procedure:

1. Water was added into vessel containing the evaporated milk. For milk powder, the milk
powder was slowly dissolve d in the water.It was mixed thoroughly
2. The mixture was heated to 50°C
3. The dried ingredients was mixed together in another vessel.
4. The dried mixture was added to the milk and stirred until all dissolved.
5. The mixture was heated to 85° - 90°C for 20 minutes
6. The mixture was thoroughly stirred. It was cooled to room temperature.
7. The mixture was poured into the ice cream making machine.

Result:

Formulation Flavor Body and Appearance Aftertaste Overall

Texture Acceptability
A Smooth and Creaminess,
(soft ice Condensed creamy, fast Milky color sweet Highly
cream) milk flavor meltdown. aftertaste accepted
B Smooth,
(hard ice Strawberry faster Strawberry Strawberry Highly
cream) and milky meltdown, color and milky accepted
flavor “oily” feeling aftertaste
in the mouth
Discussion:

In this experiment, 2 type of ice cream was evaluated. It consist of soft ice cream and
hard ice cream. There are 2 formulation that was used. Formulation A used cream evaporated
milk while formulation B used milk powder. The flavor in formulation A was condensed milk
flavor while formulation B give strawberry and milky flavor. Base on the result, formulation A
have a better texture result compare to formulation B because of the formulation A give
smooth, creamy and fast meld down while formulation B give smooth, faster meltdown but
have a oily feeling in the mouth. Base on the appearance, formula B give a good color due to
used of flavoring agent that give a creamy pink color while formulation A have a poor color due
used of their original color. Formulation A give a creaminess and sweet aftertaste while
formulation B have strawberry and milky aftertaste. This is due to formulation B was not
completely homogenized since the butter taste was not consistent when being tasted from
different cup.

The sensory of the ice cream is effected by the variation in fat content. In production of
ice cream, fat is contribute to give a characteristic of ice cream like their flavor, color, texture
and mouth feel. Flavor is a combination of taste, feeling and odor that related between the
mouth and nose so that the color must be make sure to be attractive and must be have a color
that related to the characteristic of the sensory. It is importance in order to attract the
customer acceptance. Overrun is the term for the percent of expansion of ice cream achieved
from the amount of air incorporated into the product during the freezing process. Base on the
research, the crystal development in hard ice cream is more larger that due to the hardening
process compare to the soft ice cream that that do not undergo hardening process have a small
size of crystal.

Conclusion:

Base on the result, both type of ice cream is highly accepted base on flavor, body texture,
appearance and aftertaste characteristic of ice cream. Soft ice cream have a small crystal
compare to hard ice cream that have large crystal.
Practical 1: production of ice cream.

Name: Masturah Ebni Hajal

2010892588
Date of Submission : 6th Desember 2011