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32 Cards in this Set
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- Back
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Frozen Yogurt
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freezing while stirring a pasturized mix: yogurt(10-20%), milk fat, non fat fry milk (NFDM), stabilizers, sweetners, flavorings
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Why frozen yogurt?
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have the bacteria that can be health promoting to assist in digestion of lactose
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Ice Cream
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an air whipped frozen mixture of milk, cream (premium, reduced fat, low fat), stabilizers, emulsifiers, sweetners, and flavorings
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What makes up the ice cream mix?
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cream, NFDM(lactose), milk, stabilizers (0.2%) and emulsifiers
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Manufacturing Ice Cream
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Mix, preheat treatment, homogenize, pasteurize, cool 5C, ageing(3-6hrs), continuous freezing, packaging, hardening (-35C), storage (-25C)
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Where is flavoring and air whipping added
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after ageing
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How and why is fat added
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added in the form of cream, butter, butter oil; added to contribute full body, texture and flavor
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Lactose should be no more than what precent of the total mix
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10.4% to avoid crystalization; adds sweetness and lowers freezing point of mix
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what do proteins do?
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stabilize foam, facilitate water binding, inhibit formation of large ice crystals resulting in a softer product
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stabilizers
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bind water, prevent formation of ice crystals during freezing and storage, increase viscosity of mix
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Why age for 3-5hrs
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for complete hydration of stabilizers and crystilization of fat
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overrun
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air incorporation in product which increases the volume of the final product (1gallon mix-1 gallon air) 80-100%
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freezing
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must take place quickly so ice crystals will be as small as possible
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Sherbert
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a frozen acidic foam characterized by fruit acid flavor with an overrun of 50%
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what is sherbert made from
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water, nutritive sweeteners, fruit, milk solids, stabilized, colorings
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milk fat, non fat milk, total milk solids
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1-2%, atleast 1% milk solids, 2-5% total milk solids
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does sherbert have emulsifiers?
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NO but more stabilizers than ice cream, lower melting ppt bc of the sugars
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Gelato
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no cream, made from milk sugar and flavorings, large ice crystals to prevent foaming, not homogenized!! so it melts faster, less than 35% air
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Novelties
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imagination!! 1) molding 2) extrusion
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Spumoni
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italian ice cream with layers of colors with fruit and nuts
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Frozen custard
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similar to ice cream made with eggs adn cream nd sugar
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mousse
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made with egg cream
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egg nog
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cream, sugar, eggs, hommogenized, heated, cooled
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whipped cream
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>30% fat
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Cool whip
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"non dairy" no cream or lactose but does have caseinate
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Class I
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Bottled milk, cultured buttermilk
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ClassII
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ice cream adn yogurt
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Class III
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cheeses
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Class IV
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nonfat dry milk adn butter
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Federal Milk Marketing Order
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FMMO; price stability, ample, safe, high quality milk supply
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Regional Milk Marketing Co-Operatives
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Owned by dairy producers, dairy coops adn processor sign supply contract
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Largest coop in USA
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Dairy Farmers of America
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