ICE CREAM-FSSAI standards –ย Dairy Engineering-Technical Superintendent Milk Marketingย Federation ltd
FSSAI definition and standards of ice cream:
FSSAI definitionย of ice cream:
According to Food Safety and Standard Regulations 2011, Ice Cream, Kulfi,ย Chocolate Ice Cream or Softy Ice Cream(hereafter referred to as the said product)ย means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with or without the addition of nutritive sweeteningย agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate,ย condiments, spices, ginger and nuts and it may also contain bakery products such asย cake or cookies as a separate layer and/or coating.
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ย The said product may be frozenย hard or frozen to a soft consistency; the said product shall have a pleasant taste andย smell free from off flavour and the said product shall conform to the followingย requirements, namely:
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Note: In case where Chocolate, Cake or similar food coating, base or layer forms aย separate part of the product, only the Ice Cream portion shall conform to theย requirements given above.
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According to Food Safety and Standard Regulations 2011, Milk Ice or Milk Lollyย (hereafter referred to as the said product) means the product obtained by freezing aย pasteurized mix prepared from milk and/or other products derived from milk withย or without the addition of nutritive sweetening agents, fruit and fruit products, eggsย and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts;
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the said product may also contain bakery products such as cake or cookies as aย separate layer and/or coating; the said product shall have a pleasant taste and smellย free from off flavour and rancidity.ย
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The said product shall also conform to the following
requirements, namely
(1) Total solids (m/m) Not less than 20.0 percent
(2) Milk Fat(m/m) Not more than 2.0 percent
(3) Milk Protein (Nx6.38) Not less than 3.5 percent
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Different varieties of ice creams:
Different varieties of ice creams include
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ย Plain ,Chocolate, fruit , nut , milk ices ,ices, sherbets, fancy , moulded , novelties , softy etc
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Plain ice cream:
Ice cream in which the total amount of the colour and flavouring ingredients isย less than 5%of the volume of the unfrozen ice cream.ย
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Examples are vanilla, coffee,ย maple and caramel ice cream.
Chocolate Icecream:
Ice cream flavoured with cocoa or chocolate. It usually contains higher sugarย content viz.,16 to 17%, about 2.5 to 3.5% of cocoa and stabilizer and emulsifier.
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Other variants of chocolate frozen product includes chocobar (where chocolate acts as a couverture), chocolate frosties (chocolate layer containing crispies),ย chocochips
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Fruit Ice cream:
Fruit Ice cream is made by adding various fruits at the time of freezing with orย without additional fruit flavouring or colour. The fruits may be fresh, frozen, cannedย or preserved.
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Nut Ice cream:
Ice cream containing nut meats, such as almonds, pistachio or walnut,with or withoutย additional flavouring or colour.
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Ice Milk / Milk Ice:
A product similar to ice cream containing 2 -7% fat and 12-15% MSNF, sweetened,ย flavoured and frozen like ice cream.
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Ices:
Made of fruit juices, sugar and stabilizer with or without additional fruits, color,ย flavouring or water and frozen to the consistency of ice cream.ย
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Usually contains 28ย โ 30% sugar, 15-20% overrun, and no dairy products.
Sherbets:
Sherbet is a product made of fruit juices, sugar, stabilizer, and milk products.ย
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It isย similar to a nice, except milk, either whole, skim, condensed, or powdered, or iceย cream mix is used in place of all or part of the water used in ices, sherbet contains 1-ย 2% milk fat.
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Novelties:
Novelty is defined as aย unique single-serveย portion-controlled
product.ย
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Noveltiesย include specialย combinations of iceย cream with flavour and confections, cup items,ย and fancy molded items
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Puddings:
Ice cream containing a generous amount of mixed fruits,nutmeats, and raisins, withย or without liquor, spices or eggs.
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Fancy moulded ice cream:
It is moulded in fancy shapes and composed either of one colour and flavour of iceย Cream or a combination of colours and flavours or especially decorated.
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Soft serve ice cream:
Soft serve ice cream is a type of frozen dessert that is similar to, but softer than theย ice cream.ย
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These products are sold as drawn from the freezer without hardening.ย
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Itย is generally lower in milk fat (3.6%) than ice cream (10-18%) and produced at aย temperature of about -4ยฐC compared to ice cream, which is stored at-15ยฐC.ย
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Aย warmer temperature of soft-serve ice cream allows the taste buds to detect moreย flavour.ย
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The air introduced into soft serve ice cream may vary from 0-60% of theย volume of the finished product. The ideal acceptable air content is between 33 andย 45% of the volume
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Kulfi:
This is indigenous icecream frozen in small containers. Milk is concentrated toย double fold and added with sugar, malai, crushed nuts and flavour.
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Dairy Engineering More Notes
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- Types of Dairies
- Importance of Dairy Plant Design
- Feeding System in Dairy Plant
- Classification of Dairy Plants
- Basic Principles of Evaporators
- Technical Superintendent Milma Syllabus
- Technical Superintendent Milma Previous Question paper
- Dairy Engineering MCQ questions 1
- Dairy Engineering MCQ questions 2
- Dairy Engineering MCQ questions 3
- Dairy Engineering MCQ questions 4
- The Technology of Milk and Milk products/ Technology of Butter making
- Butter making in Batch Churn
- Continuous Butter Making
- Ice cream FSSAI standards
- Indigenous Milk products Sweets
- Quality Assurance Standards of milk Products
- Air Heating Systems of Dairy Plant
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