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Case Study on
Operations Management on Manufacturing
FOOD INDUSTRY: Ice Cream

Presented by:
Panlilio, Belinda L.
##
v. History of Ice Cream Industry
2. Major Players in Ice Cream Industry:
International and Local
3 . Ice Cream Operations Management

Operation and Productivity


Operations Strategy in a Global Environment
Forecasting
Designing of Goods and Services
Managing Quality
##
'. Ice Cream Operations Management
Process Strategy
Location Strategies
Layout Strategies
Human Resources, Job Design, and Work
Measurement
Supply Chain Management
Strategic Material Management
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There are three categories of ingredients in the ice


cream mix: dairy, sweeteners, and additives. Milk,
cream, and non-fat milk solids make up the dairy
portion of ice cream. Sucrose or Splenda is used
to sweeten the mix, and stabilizers and emulsifiers
are added to give the ice cream the desired body
and mouth feel. Also present in the ice cream is
air.
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The Basic Steps in Manufacturing Ice Cream


v. Blending of the mix ingredients
2. Pasteurization
3. Homogenization
'. Aging the mix
5. Freezing
6. Packaging
7. Hardening
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v. Blending of the mix ingredients


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2. Pasteurization

The mix is then pasteurized. Pasteurization is the


biological control point in the system, designed for
the destruction of pathogenic bacteria. In addition
to this very important function, pasteurization also
reduces the number of spoilage organisms such
as psychrotrophs, and helps to hydrate some of
the components (proteins, stabilizers).
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3. Homogenization
The mix is also homogenized which forms the fat emulsion by breaking
down or reducing the size of the fat globules found in milk or cream
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Reduces size of fat globules
Increases surface area
Forms membrane
Makes possible the use of butter, frozen cream, etc.

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makes a smoother ice cream
gives a greater apparent richness and palatability
better air stability
increases resistance to melting
   #" ' |   #

'. Aging the Mix


The mix is then #! for at least four hours
and usually overnight. This allows time for
the fat to cool down and crystallize, and for
the proteins and polysaccharides to fully
hydrate. Aging provides the following
functions:

Improves whipping qualities of mix and body


and texture of ice cream
   #" ' |   #

5. Freezing
Following mix processing, the mix is drawn into a flavour tank
where any liquid flavours, fruit purees, or colours are
added. The mix then enters the !"  (#
  which both freezes a portion of the water and
whips air into the frozen mix.

Ice cream contains a considerable quantity of air, up to half of


its volume. This gives the product its characteristic
lightness. Without air, ice cream would be similar to a
frozen ice cube. The air content is termed its overrun,
which can be calculated mathematically.
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5. Freezing
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6. Hardening
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The concept of managing the flow of materials from


supplier through production to customer is what
we refer to as MATERIALS MANAGEMENT.

v

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  is responsible
for the planning and control of the materials flow
through the manufacturing process. This involves
| !   |#, Implementation and
Control and Capacity Planning systems.

 

  

ã |
  , on the other
hand includes all the activities involved in
moving goods, from the supplier to the start
of the production process, and from the end
of the production process to the consumer.
This involves activities such as
Transportation, Distribution inventory,
Warehousing, Packaging, Materials
Handling and Order entry.

 

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Demand Planning (|) R and


Planning

R and & Supply


Demand and Supply Review *+ R i 

Distribution Requirements Supply


Material Requirement
Planning (|)
Planning *|+ Planning

Master Production Detailed Production


Load Planning
Scheduling (|) Scheduling (|)

 

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