Teknologi Susu

ICE CREAM
Oleh:
Riski Ayu Anggreini., S.TP., M.Sc

Prodi Teknologi Pangan

Fakultas Teknik UPN Veteran Jatim
PASTEURIZATION

1. Pasteurization of the mix primarily

serves to kill pathogenic and spoilage
microorganisms. Additives added after
homogenization should usually be
pasteurized separately.
2. The second important objective is to
inactivate lipase because it is still a little
active even at a very low temperature.
Bacterial lipases should thus be
prevented from occurring.
HOMOGENIZATION
 Homogenization is specifically meant to give
the ice cream a sufficiently fine, smooth
texture.
 Excessive formation of homogenization clusters
should be avoided as it causes the mix to
become highly viscous and the desirable fine
texture not to be achieved

 consequently, the homogenization pressure should

be adapted to the fat content, to the pasteurization
intensity, and, if need be, to the further
composition of the mix
 Homogenization of the mix should take place
at the pasteurizing temperature. The high
temperature produces more efficient breaking up
the fat globules at any given pressure and also
reduces fat clumping and the tendency to thick,
heavy bodied mixes.
 Homogenization provides the
following functions in ice cream
manufacture:

a. Reduces size of fat globules

b. Increases surface area
c. Forms membrane
d. Makes a smoother ice cream
e. Gives a greater apparent richness and
palability
f. Better whipping ability
g. Increases resistance to melting
COOLING AND RIPENING (keeping
cold for some time)
1. The fat in most of the fat globules should
largely be crystallized before the ice cream
mix enters the freezer; it is important to
note that considerable undercooling may
occur because the fat globules are very
small
2. Certain stabilizers such as gelatin and locust
bean gum need considerable time to swell
after being dispersed. Some added
emulsifiers need considerable time at low
temperature to displace protein from the fat
globules
FREEZING
 Freezing the mix is one of the most important
operations in making ice cream, for upon it
depend the quality, palatability, and yield of
the finished product.
 Freezing consists of two parts:
1. The mix is frozen quickly while being
agitated to incorporate air and to limit the
size of ice crystals formed
2. The partially frozen product is hardened
without agitation in a special low
temperature environment designed to
remove heat rapidly
Overrun
The definition of overrun is the percent increase in
volume of ice cream greater than the amount of mix
used to produce than ice cream. Equations are as
follows :
 Overrun
1. 500 litre mix gives 980 litre ice cream
500 litre mix gives 980 litre ice cream.
Overrun = (980 - 500)/500 x 100% = 96

Calculate The Overrun Value

1. 80 litre mix plus 10 litre chocolate syrup gives
170 litre chocolate ice cream
2. 40 litre mix plus 28 litre pecans gives 110 L
butter pecan ice cream
3. 1 litre of ice cream weighs 560 g. Density of mix,
usually 1.09 – 1.1 kg/litre
 Overrun
• Example (overrun by volume) :
1. 80 litre mix plus 10 litre chocolate syrup gives
170 litre chocolate ice cream.
Overrun = [170 – (80 + 10)]/(80 + 10) x 100% =
88.8%
 Overrun
2. With particulates such as fruit and nut
which do not incorporate air :
Example : 40 litre mix plus 28 litre pecans
gives 110 L butter pecan ice cream.
110 - 28 = 82 litre actual ice cream.
Overrun = (82 - 40)/40 x 100% = 105%
 Overrun
3. Must know density of mix, usually 1.09 – 1.1
kg/litre.
Example (overrun by weight):
if 1 litre of ice cream weighs 560 g.
Overrun = [(1090 – 560)/560] x 100 % = 94.6 %
 PACKAGING
 Packaging of ice cream often is a complicated
operation, especially if mixtures or exceptional
shapes are wanted.
 In the latter case the packaging step may be
associated with the start of the hardening in
order to give the portions appropriate shape
retention.
 The packaged ice cream can be passed through a
so-called hardening tunnel, in which very cold air
(say, −40°C) is blown past the small packages
for some 20 min.
 HARDENING

 The hardening process serves to rapidly

adjust the temperature of the ice cream
to such a level as to retain its shape
and to give it a sufficient shelf life
with respect to chemical and enzymatic
reactions, as well as to the physical
structure
ROLE OF THE VARIOUS COMPONENTS
1. Milk solids-not-fat (MSNF)
 MNSF contribute to the flavor.
 They are also responsible for part of the freezing-
point depression and for an increased viscosity.
The protein partly serves to stabilize the foam
lamellae during air incorporation; it is essential for
the formation of fat-globule membranes during
homogenization.
Lactose can crystallize at low temperature. The
crystals formed should be small in order to
prevent sandiness. To that end, cooling should be
quick during freezing, and afterward temperature
fluctuations should be avoided.
2. Sugar
 Sugar, often sucrose, is essential for the taste and
for the freezing-point depression.
 Too little sugar may cause too much ice to be
formed; too much sugar often makes the ice cream
overly sweet.
 To overcome this, part of the sucrose may be
replaced by a substitute such as glucose syrup,
which is less sweet and leads to a greater freezing-
point depression per kg sugar. The sugar also
causes a higher viscosity, especially when most of
the water has been frozen.
 However, the most important role of the sugar is
that it causes far less water to freeze than otherwise
would be the case. As a result, the consistency of
the ice cream is softer and its mouthfeel less cold.
3. STABILIZER
 The stabilizers are a group of compounds,
usually polysaccharide food gums, that are
responsible for adding viscosity to the mix
and the unfrozen phase of ice cream.
 Stabilizers are use to prevent the formation
of objectionable large ice crystals in ice
cream.
 They have high water holding capacity which
is effective in giving smooth body and texture
to the finished product.
 Without the stabilizers, the ice cream would
become coarse and icy very quickly due to the
migration of free water and the growth of
existing ice crystals.
 they prevent ice crystal formation in storage,
give uniformity of product, give desired
resistance to melting and improve handling
properties
 They increase viscosity, have no effect on the
freezing point.
 – stabilizer; emulsifier
 Stabilizer

 The amount of stabilizers to use varies with its

properties, with the solids content of the mix, with
the type of processing equipment, and other
factors.

 Generally, stabilizers are added at the rate of 0.2

to 0.3% of the mix. Addition of exessive amounts
of stabilizers results in soggy or heavy body and
high resistance to melting.
 Each of the stabilizers has its own characteristics
and often, two or more of these stbilizers are used
in combination to lend synergistic properties to
each other and improve their overall effectiveness.
 Stabilizers commonly used are :
a. Sodium alginate,- an extract of seaweed, brown kelp,
also used to a lesser extent. It is not nessasary to age
the mix when alginates are used.
b. Carboxymethyl cellulose (CMC).- dirived from bulky
components or pulp cellulose, of plant material, and
chemically derivatized to make it water soluble. CMC
produces a chewy characteristic in the finished
product.
c. Guar Gum,- from the endosperm of the bean of the
guar bush, a member of the legume family Locust
Bean Gum,- soluble fibre of plant material derived from
endosperm of beans of exotic trees grown mostly in
Africa
d. Xanthan gum,- produced in culture broth media
by microorganism Xanthaomonas campestris as
an exopolysaccharide, used to a lesser extent
e. Carrageenan,- an extract of red algae (mostly is
Irish Moss)
f. Gelatin,- a protein of animal origin, was used
almost exclusively in the ice cream industry as a
stabilizer. Gelatin produces a thin mix and
requires ageing period.
g. Pectin,- a polysaccharides of plant origin. Pectin
is used alone or in combination with gums as a
sherbet or ice stabilizer.
ROLE OF THE VARIOUS COMPONENTS
Emulsifier
2. Emulsifier
 Emulsifiers are used to produce ice cream with a
smoother body and texture and good meltdown
characteristics, to impart dryness and to
improve whipping stability of the mix
 The emulsifiers actually promote a destabilization
of the fat emulsion which leads to a smooth, dry
product with good meltdown properties.
 Excessive amounts of emulsifiers result in ice cream
having slow melting characteristics and body and
texture defects
TEMPERATURE FLUCTUATIOS AND
ICE RECRYSTALLIZATION
 Ice crystals are relatively unstable, and during
frozen storage, they undergo changes in number,
size, and shape, known collectively as
recrystallization.

 Some recrystallization occurs naturally at

constant temperatures, but by far the majority of
problems are created as a result of
temperature fluctuations.
 If the temperature during the frozen storage of
ice cream increases, some of the ice crystals,
particularly the smaller ones, melt and
consequently the amount of unfrozen water in
the serum phase increases.
 STORE AND HANDLING
 Store ice cream tightly covered in the freezer at
0ºF. To avoid crystallization and volume loss,
scoop ice cream, keeping the surface as level as
possible.

 Cover the surface of ice cream with plastic

wrap before reclosing and return to the
freezer immediately. Similar to ice cream,
sherbet and frozen yogurt should be tightly
covered and stored in the freezer at 0ºF.
REFERENCES