UNIT 10 PACKAGING, HARDENING,

STORAGE, TRANSPORTATION
AND COMMON DEFECTS
Structure
10.0 Objectives
10.1 Introduction
10.2 Packaging of Ice Cream and Frozed Desserts
10.3 Hardening and Storage
10.4 Transportation of Frozen Desserts
10.5 Sensory Attributes
10.6 Common Defects and their Remedy
10.7 Let Us Sum Up
10.8 Key Words
10.9 Some Useful Books
10.10 Answers to Check Your Progress

10.0 OBJECTIVES
After reading this unit, we shall be able to:
• Types of packaging materials used in packaging of ice-cream
• Importance of hardening of ice-cream and the method
• Methods of transportation of ice-cream and frozen desserts
• Desired sensory attributes of good quality ice-cream
• Defects occurring in ice cream, their causes and remedies.

10.1 INTRODUCTION
In the earlier unit we studied how the ice cream mix, properly pasteurized,
homogenized and aged, is frozen in an ice cream freezer. Freezing process in the ice
cream freezer involves conversion of part of water of ice cream mix into smaller ice
crystals with simultaneous incorporation of air in the mix to increase the volume
(over run) of ice cream. The partially frozen ice cream is then quickly drawn from
the freezer, filled in suitable containers and transferred to a very low temperature
room for freezing of remaining water portion of ice cream. After ice cream has been
sufficiently hardened it is ready for consumption. Until it is sold to customer, ice
cream should be properly handled such that the quality of ice cream is not affected
in any way. This can be achieved by maintaining cold temperature conditions during
handling, storage and transportation of ice cream. Good quality ice cream can only
be made by selection of good quality ingredients and maintaining standard processing
conditions a various stages of manufacture. Quality of ice cream should be evaluated
routinely by organoleptic tests by comparing with approved or accepted score card
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Frozen Dairy Products for this purpose. If any defects are noticed in ice cream the reasons for their
occurrence should be identified and suitable measures be taken to remove the defects.

10.2 PACKAGING OF ICE CREAM AND FROZED

DESSERTS
Generally packaging of ice cream is done before hardening. In few cases it is done
after hardening. When ice cream is drawn from the freezer, it is usually collected in
containers, which give it the desired shape or size for convenient handling during
hardening, storage and marketing
The important requirements of packages for ice cream are:
• Protection against contamination
• Attractiveness
• Ease of opening and re-closure
• Ease of disposal
Desirable requirements of packages are:
• Protection against moisture
• Protection against temperature fluctuations
Ice cream packages are of two types:
i) Multi- service: These types of packages are in limited use only. Tinned steel
cans or stainless steel cans of different sizes and shapes are used. These cans
are cleaned, sanitized and used repeatedly.
ii) Single-service: These types of packages are now more popular and are
available for both bulk sale and retail sale. As the name suggests these packages
are used and discarded after use. Ice cream for bulk sale is packaged in
containers with capacities ranging from 5 to 25 liters or more. Ice cream in this
type of containers is distributed for sale of dipped ice cream especially in ice
cream parlors, hotels etc. Ice cream is packaged in fibre-board cartons coated
with wax or provided with plastic liners. All plastic cylindrical containers with
re-closable lids are also now available for bulk packaging especially for carry
home packages.
For retail sale, ice cream is filled in small cups or cartons. The cups may be made
out of paper or card-board treated with wax or plastic. Plastic cups of various sizes
and shapes with lids are also available for packaging of ice cream.
In many of the ice cream factories the present trend is to make bricks of varying
sizes. The bricks are made from the moulds into which ice cream has been filled
after leaving the freezer and then hardened. The solid block of ice cream is first cut
in smaller size and then wrapped in parchment paper or plastic film. This method of
packaging is rapidly increasing in popularity. In view of large number of paper
wrapped ice cream bricks sold in market, the hygienic quality of wrapping paper
assumes considerable importance. It is essential to use only the best quality of paper
for the purpose.
Other ice cream and frozen desserts, which are first hardened and then
packagedinclude chocolate coated ice cream in sticks, ice cream sandwiches,
44 popcicles, water ices in sticks etc. These are first filled in moulds after freezing and
then hardened. The hardened materials are removed from moulds and wrapped in Packaging, Hardening,
Storage, Transportation
suitable packaging materials. and Common Defects

10. 3 HARDENING AND STORAGE

Hardening is a continuation of freezing process. Only part of water in ice cream mix
is converted into small ice crystals in the ice cream freezer. When ice cream is
removed from freezer and put in the packaging materials it has a semi fluid consistency
not stiff enough to hold its shape. Therefore freezing process is continued without
agitation in a very low temperature room until the temperature of ice cream reaches
–18 °C or below, preferably –30°C. This process is called hardening of ice cream.
The refrigerated place where the hardening takes place is called hardening room or
hardening chamber or cabinet.
Quick freezing of ice cream during hardening is also desirable. Slow hardening will
favour large ice crystals formation in ice cream and hence the texture of ice cream
will be coarse. Time required to complete hardening process depends on the following
factors:
• Initial composition of mix
• Temperature of ice cream drawn from freezer
• Over run in ice cream
• Size and shape of packages
• Temperature of air in hardening room
• Rate of air circulation in hardening room
• Sections of the hardening room where the ice cream containers are stored.
Hardening time of 6- 8 hr may be considered normal for the operation to be
completed. However large containers may take more time as compared to small
packages.
i. Hardening Methods: The following hardening methods are used for fast
hardening of ice cream:
i) Hardening room: This is a low temperature cold store maintained at – 30
°C or lower with large storing space. Also a good air circulation is
maintained throughout the room for uniform cooling effect.
ii) Hardening tunnel: This is a hardening room constructed in the form of an
insulated tunnel through which large volume of air is discharged. The air
circulated in the tunnel may be at –35 to – 40 °C and this helps in fast
hardening of ice cream. Small blast tunnel hardeners may also be located
in hardening room for faster hardening. Manufacturers of large volume of
ice cream prefer to have this type of system.
iii) Hardening cabinet: This is a small, refrigerated cabinet maintained at –25
°C or below. It may have two or more compartments separated from
each other. Ice cream cups are tightly packed and stored in these
compartments. This unit serves as hardening and storing cabinet. This
type of unit is useful where volume of operation is low.
ii. Storage: After ice cream is hardened it is ready for sale. Until such time it is
marketed ice cream should be stored at temperature at which it is hardened. 45
Frozen Dairy Products Hardening rooms or cabinet can be used as storage rooms for ice cream. If
separate storage room is used the following precautions should be taken:
i) Room temperature should be maintained uniformly (-11 to –15 °C)
ii) Ice cream packages should be piled very closely
iii) Cold air should be circulated uniformly throughout the room
iv) Frequent opening and closing of the room should be avoided.

10.4 TRANSPORTATION OF FROZEN DESSERTS

When ice cream is ready for sale it is usually transported under refrigeration. The
temperature should not be allowed to rise as it causes ice cream to melt. Fine textural
quality of ice cream will be lost if the ice cream is allowed to melt and freeze again in
the retailer’s cabinet. Adequate precautions should be taken while transporting the
ice cream to maintain low temperature. When it reaches the retailing point the
temperature of ice cream should be the same as is maintained in the retailer’s cabinet.
The following methods are used for transportation of ice cream:
i) Refrigerated trucks: Insulated trucks fitted with mechanical refrigeration
systems are available for transportation of ice cream and other frozen desserts.
These are like refrigerated storage rooms built on trucks bodies. The
refrigeration unit is operated by the power generated by the truck engine or by
separate generators fitted to the truck. Similar arrangements are also available
on rail wagons. The refrigerated trucks or rail wagons are used for transportation
of large volume to long distances. Ice cream is loaded directly from the hardening
room/ storage room into these refrigerated trucks for various distribution points.
Temperature inside the refrigerated trucks is maintained by automatic controls
provided in the refrigeration system.
ii) Frozen brine: The freezing temperature of water is 0 °C. If some substances
like salts are added to water the freezing point of solution will be lowered. The
solution will not freeze at 0 °C but at a lower temperature depending upon the
amount of salt added to water. The freezing point of the salt solution becomes
lower as more salt is added until a certain limit is reached. The temperature at
which freezing point of the salt solution is not lowered by the further addition of
salt is known as eutectic temperature. Calcium chloride solution of different
concentration is used for preparation of frozen brine. Calcium chloride solution
(brine) of specific gravity of 1.1 is filled in specially made jacketed metal
containers known as eutectic pads. These pads are stored in low temperature
refrigerated rooms or very low temperature brine tanks (-30 °C or below).
The containers attain a temperature of –21 °C and are then removed and placed
around the packaged ice cream in insulated container for transportation. Eutectic
pads may be fitted into trucks and vans where mechanical refrigeration system
is not provide. This system of having eutectic pads for keeping low temperatures
during transportation of ice cream can be used for shorter distances or for
shorter duration.
Common salt mixed with plain ice is used in push-carts for keeping low
temperature for sale of ice cream.
iii) Dry ice: Dry ice is solid carbon dioxide with a freezing point of –78 °C. Small
pieces of dry ice wrapped in paper are placed around the package of ice
cream inside an insulated container. If ice cream is properly packed with sufficient
46
 dry ice it will maintain low temperature over longer period and this system of Packaging, Hardening,
Storage, Transportation
shipping is useful for long distance transport also. But there are some advantages and Common Defects
as well as disadvantages of using dry ice.
Advantages:
• Dry ice sublimes or passes directly to the vapour state. Hence there is no
moisture and water-logging in the insulation of the storage space.
• It is light in weight.
• Packaging with dry ice is easy and
• Gives neat appearance.
Disadvantages:
• It is expensive
• Availability is also limited
• It should be handled with care as it may cause burns to the person who is
handling because of extremely low temperature
• The ice cream must be un-packed or removed from dry ice sufficiently in advance
to allow it to become softer so that it can easily be eaten.
Check Your Progress I
1. What are important requirements of packages for ice cream?
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2. Name the two types of packages used for ice cream.
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3. Name some ice cream types and frozen desserts which are first hardened and
then packaged.
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4. What do you mean by the term hardening of ice cream?
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5. Time required to complete hardening of ice cream depends on what factors?
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Frozen Dairy Products ...................................................................................................................
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6. Which are different hardening systems used for hardening of ice cream?
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7. Name the methods used for transportation of ice cream.
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10.5 SENSORY ATTRIBUTES

Sense of taste and odour is important in judging the quality of any product. The
properties analyzed by these two senses along with the sense of touch largely
determine the consumer’s acceptability of the product. Consumers of ice cream are
generally interested in the healthfulness and the organoleptic properties of ice cream
as determined by senses of taste, odour and touch. Any change in the organoleptic
properties will affect the consumer acceptability. It is therefore important to evaluate
and judge the quality of ice cream regularly to maintain the acceptable quality of the
product. Good quality ice cream should have the following properties:
• An attractive package
• Pleasant flavour
• Smooth uniform body and texture
• Melted ice cream should look like original ice cream mix
• Uniform natural colour
• Low microbial count
i. Judging of Ice Cream
There are various methods available for evaluating the sensory characteristics of
different dairy products. A numerical scoring system is available by which it is possible
to characterize the various attributes quality of product and assign a numerical score
that reflects both the seriousness of the defect and its intensity.A simplest scale would
be from 1 to 10 where 10 would be assigned to the product which is without any
defect and 1 would represent a very poor quality product. American Dairy Science
Association (ADSA) has developed score -cards for judging dairy products including
ice cream. The score-card actually has 100 points assigned to different characteristics
depending on the product such as flavour, body and texture, appearance and colour,
bacterial counts and container. The score card suggested for ice cream is given in
Table10.1.
Table 10.1 Score card for Ice cram
Attributes Perfect score
Flavour 45
Body and Texture 30
Colour and Apperance (Package) 05
Melting quality 05
48 Bacteria 15
ii. Procedure of Examination: Packaging, Hardening,
Storage, Transportation
i) Sampling: At random sample is taken from the ice cream storage. and Common Defects

ii) Tempering of ice cream: For judging of ice cream a temperature of –15 to
–12 °C is satisfactory. Therefore, before judging the ice cream sample is
kept in a dispensing cabinet for several hours before judging.
iii) Sequence of observations: The following sequence is followed during
judging of the product:
a) Note the type and condition of container and presence of any package
defects
b) Observe the colour of ice cream, its intensity and uniformity and
whether colour matches its flavour
c) While using a dipper for sampling, note the manner in which the
product cuts, the evenness of cutting, the resistance offered during
cutting, the presence of ice particles, whether the ice cream is heavy
or soggy, light or fluffy. Set aside a sample in a petri-dish for observing
the melting characteristics.
iv) Take a small spoonful of ice cream and taste it. Quickly manipulate the
sample between teeth and tongue and note the body and texture and
flavour characteristics.
v) Observe whether the melted ice cream in petri-dish is creamy, curdled,
foamy or watery.
vi) Send the sample for determination of bacterial count in the laboratory

10.6 COMMON DEFECTS AND THEIR REMEDY

Defects may appear in ice cream due to following reasons:
• Use of low quality ingredients
• Improper mixing of ingredients
• Faulty method of manufacture
• Faulty method of storage and transport
Quality of ice cream is judged for its delicate and pleasing flavour, smooth body and
texture and attractive colour. The reasons for the development of defects in ice
cream and the preventive actions to be taken to remove the defects are discussed in
the following paragraphs.
i. Colour and appearance Defects and Preventive Measures:
i) Un-natural colour in ice cream develop due to following reasons:
• Careless-ness in adding colour
• Improper use of colour
• Use of foreign materials
ii) Uneven colour results if the colour is not added and mixed properly.
iii) Excessive colour is due to addition of too much colour. 49
Frozen Dairy Products To avoid any of the above colour defects in ice cream correct amount of colour
should be calculated, added and mixed thoroughly. Also the added colour should
reflect the flavour characteristic of the ice cream. Cleanliness and neatness of the
pakages should also be carefully observed.
ii. Melting quality defects and Preventive Measures
i) Curdy melt down or curdled melt down: It indicates high acidity in the
ice cream mix or the effect of any other factor which causes instability of
milk proteins. This defect makes the consumer feel that inferior quality
materials were used in the preparation of ice cream. The defect may be
corrected by:
• Using fresh dairy products
• Avoiding use of any product that might disturb natural salt balance of
the mix
• Avoiding freezing of high acid mixes
ii) Ice cream does not melt: Ice cream shows resistance to melting, retains
shape when warmed and takes longer time to melt. The cause and remedial
measures of the defect are discussed under soggy body defecs.
iii) Slow meltdown: It indicates use of excessive stabilizer (over stabilization)
or faulty processing of the mix. This condition may be corrected by taking
the following measures:
• Reducing amount of stabilizer
• Using fresh dairy products
• Homogenizing the mix at proper temperature and pressure
iv) Whey leakage: When ice cream melts separation of whey occurs. This
defect may occur due to poor quality of ice cream mix or improper balancing
of mix. This defect can be corrected by:
• Using good quality dairy products
• Balancing the constituents carefully
• Using better quality stabilizer
v) Foamy meltdown: This is caused by incorporation of too much air in the
ice cream during freezing (excessive over run). Hence the defect may be
corrected by reducing the over run and reducing the amount of emulsifier
or egg products.
iii. Body and texture defects and Preventive Measures
The body of ice cream refers to firmness and consistency while texture refers to the
fineness of the product, which is dependent upon the number, size, shape and
arrangement of ice crystals and other particles. The ideal body of ice cream is that
which is produced by the correct proportion of milk solids together with proper
over run and which melts fairly rapidly at room temperature to a smooth liquid
similar in consistency and appearance to sweet cream containing about 40 % fat.
i) Crumbly body: It is a condition in which ice cream does not hold together
properly. It lacks cohesion or breaks apart very easily. It is associated with low
50
 total solids content, in-sufficient stabilization, excessive over run, imperfect Packaging, Hardening,
Storage, Transportation
homogenization and large air cells. This defect can be remedied by: and Common Defects

• Increasing the total solids content

• Increasing the stabilizer
• Decreasing the over run
ii) Soggy body: Ice cream with a dense body and wet appearance is an indication
of soggy body. It is due to a low over run, high concentration of sugar that
lowers the freezing point, excessive use of stabilizer or delayed packaging of
ice cream after freezing. This defect is also similar to other defects such as
gummy, doughy, sticky, pasty and gluey. Excessive stabilization or high total
solids content produce a chewy or gummy body while certain types of gums
and syrups cause pasty or sticky body. Soggy body and other related defects
contribute to high melting resistance. These defects can be corrected by:
• Maintaining correct over run
• Reducing the quantity of stabilizer
• Use of a combination of stabilizers
• Reducing the sugar content
iii) Weak body: Ice cream lacks firmness or chewiness and is invariably
accompanied by rapid melting. This defect is due to low total solids content
combined with insufficient stabilization. This defect can be corrected by:
• Increasing the total solids content
• Adding correct amount of stabilizer
• Properly ageing the mix
iv) Texture of ice cream: Ice cream having an ideal texture will be very smooth,
i.e., the solid particles too small to detect in mouth.
v) Buttery texture: This defect appears in ice cream when lumps of butter- fat
are detected easily in the mouth. This defect is due to high fat content, inadequate
homogenization, mix entering the freezer at a higher temperature and partial
churning of cream due to slow freezing. This defect may be corrected by:
• Homogenizing the mix properly
• Ageing the mix properly
• Freezing the mix quickly
vi) Coarse or icy texture: When the ice crystals are large or not uniform in size
or that the air cells are too large in ice cream, icy texture is indicated. This
defect is most commonly noticed in retailer’s shop. Large ice crystal formation
in ice cream may be due to
• Insufficient stabilizer
• Slow freezing in the freezer
• Slow freezing in the hardening room
• Insufficient ageing of mix 51
Frozen Dairy Products Formation of large air cells may be due to:
• Type of freezer used
• Use of mix of low whipping ability
Sometimes small ice particles are found in ice cream. These ice particles are
formed when water droplets get into ice cream. This defect may be eliminated
by
• Increasing total solids in the ice cream
• Increasing or adding correct amount of stabilizer
• Freezing quickly and drawing ice cream at a lower temperature from freezer
• Hardening ice cream quickly
• Reducing storage period
• Avoiding frequent heat shocks to ice cream
vii) Fluffy texture: This defect is due to presence of large amount of air cells. It is
due to incorporation of an excessive amount of air either as large or small air
cells. This defect may be expected when the total solids content in ice cream is
not more than one third of over run. When the air cells are large and the amount
of air is excessive the texture is sometimes described as snowy or flaky. This
defect may be removed by
• Decreasing over run
• Increasing total solids
• Decreasing the amount of emulsifiers
viii) Sandy texture: This defect is easily detected by the presence of rough sand
like particles in mouth when ice cream is tasted. This defect may be due to
presence of more non-fat milk solids, which contribute more lactose. Higher
amount of sugar may also lead to lactose crystallization. This defect can be
eliminated by
• Reducing milk solids not fat content
• Replacing part of cane sugar with other sweetening agents like dextrose,
corn syrup etc
• Maintaining uniformly low temperature during hardening and storage.
iv. Flavour Defects and Preventive Measures:
Ice cream flavour is essentially a blend of flavours from different ingredients used in
its preparation. The dairy products and flavouring materials used have profound
effect on the delicate flavour characteristics of ice cream. Any defect in these materials
will therefore influence significantly the flavour of ice cream.
Defects due to flavouring materials:
i) High flavour: Excess of flavouring material will impart a sharp bitter flavour in
ice cream. Poor quality flavouring material also imparts bitter flavour. This can
be corrected by checking the quality of flavouring materials and adding correct
amount to get the desired delicate flavour.
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ii) Low flavour: It is due to insufficient amount of flavouring material. It requires Packaging, Hardening,
Storage, Transportation
addition of correct amount of flavouring material to overcome the defect. and Common Defects

iii) Harsh flavour: It is due to use of inferior flavouring substances. These

substances or artificial extracts lack fine flavour . Also use of excess flavour
cause this defect. Therefore correct quantity of superior flavours should be
used.
iv) Acid flavour: This is caused by the presence of excessive amount of lactic
acid. This can be corrected by:
• Using fresh dairy products
• Prompt and efficient cooling of mix
• Avoiding prolonged storage of the mix at high storage temperature.
v) Bitter flavour: This defect may be caused by the use of inferior quality
ingredients. The defect may be controlled by:
• Using good / fresh extracts
• Avoiding use of dairy products stored for long time at low temperature as
certain type of bacteria produce bitter flavour under these conditions.
vi) Cooked flavour: This is caused by over heating the mix or using over heated
concentrated dairy products. The defect can be prevented by:
• Carefully controlling pasteurization temperature
• Using concentrated dairy products without cooked flavour
vii) Flat flavour: This results from the use of insufficient flavours, sugars or milk
solids. By adding required quantities of various ingredients this defect can be
corrected.
viii) Un-natural flavour: This is indicated by the flavour not typical of ice cream.
The defect can be controlled by using good quality dairy products and flavouring
materials.
Synthetic flavours that are not correct imitation of true flavours are also
considered un-natural. Similarly flavours due to poor gelation, fermented syrups,
over-ripe or under-ripe fruits and rancid nuts are un-natural. Therefore use of
such ingredients should be avoided to control this defect.
ix) Oxidized flavour: This defect is also known as tallowy or cardboard flavour
and results from use of old or stored dairy ingredients especially fat rich products.
This defect can be remedied by use of fresh dairy products and pasteurizing
the mix at slightly higher temperature than recommended.
x) Shrinkage: Besides flavour and body texture defects one another defect is
also noticed in ice cream, especially in retail shops. Sometimes when well-filled
packages are hardened and stored, the volume of ice cream shrinks leaving
space either at the top or on the sides of the package. Cups then do not appear
full. This defect is known as Shrinkage defect. The main reason for this defect
to occur appears to be excessive over run in ice cream and too much fluctuation
in storage temperature. Maintaining constant temperature during storage and
avoiding rough handling during transportation will prevent this defect to a greater
extent in ice cream.
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Frozen Dairy Products Check Your Progress II
1. What are the desirable properties of good quality ice cream?
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2. What may be the reasons for defects to appear in ice cream?
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3. What may be the reasons for un-natural or uneven colour in ice cream?
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4. What should be the consistency of ice cream when it melts?
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5. How curdy melt down defect can be corrected?
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6. What is the reason for foamy meltdown?
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7. How crumbly body in ice cream can be corrected?
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8. What are the reasons for coarse or icy texture in ice cream?
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9. How sandy texture in ice cream can be removed? Packaging, Hardening,
Storage, Transportation
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10. What may be the reason for bitter flavour in ice cream?
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10.7 LET US SUM UP

Ice cream is usually drawn from the freezer in containers, which give it the desired
shape or size for convenient handling during hardening. It is then transferred to a
very low temperature room and stored until it is sold to the consumers. Thus, ice
cream is generally packaged before hardening except for soft serve ice cream. The
packaging material for ice cream should protect it against contamination, should be
attractive, easy to open and reclose, easy to dispose apart from providing protection
against moisture loss or gain and temperature fluctuations. However, care should be
taken to maintain deep freezer temperature during hardening, storage, transportation
and marketing so that the quality of ice cream is maintained till it reaches the consumer.
In general, ice cream should have a uniform body & texture, pleasant flavour, uniform
colour distribution, optimum hardness and meltability, no bigger ice crystals formation,
no sediments and optimum overrun. Use of low quality ingredients, improper mixing
of ingredients, failure to formulate a balanced mix, faulty method of manufacture,
improper packaging and faulty method of storage and transport, failure to maintain
optimum cold chain etc., lead to the production of ice cream with defects. The
common colour and appearance defects are un-natural colour, uneven colour and
excessive colour. Flavour defects may be high flavour, low flavour, harsh flavour,
acid flavour, bitter flavour, cooked flavour, flat flavour, unnatural flavour and oxidized
flavour. Body & texture defects include crumbly body, soggy body, weak body,
buttery texture, fluffy texture, sandy texture, shrinkage and melting defects like curdy
melt down or curdled melt down, whey leakage, foamy meltdown in ice cream does
not melt.

10.8 KEYWORDS
Hardening : is a continuation of freezing process without
agitation in a very low temperature room until
the temperature of ice cream reaches –18°C
to –26°C.
Dry ice : is solid carbon dioxide with a freezing point
of –78°C and is used for transportation of
ice cream.
Foamy meltdown : is a metl down defect in ice cream due to
excessive over run caused due to high
incorporation of air during freezing.
Crumbly body : is a condition in which ice cream does not
55
hold together properly, lacks cohesion or
Frozen Dairy Products breaks apart very easily due to low total solids
content.
Soggy body : is a condition wherein the ice cream will
exhibit a dense body and wet appearance due
to a low over run, high concentration of sugar,
excessive use of stabilizer or delayed
packaging of ice cream after freezing.
Coarse or icy texture : is a texture defect, where large or irregular
sizes of ice crystals or too large air cells appear
in ice cream.
Sandy texture : is a texture defect, wherein rough sand like
particles is felt in mouth when ice cream is
tasted due to presence of high level of non-
fat milk solids and large size lactose crystals.
Shrinkage : is a condition, wherein volume of ice cream
shrinks leaving space either at the top or on
the sides of the package when properly filled
packages are hardened and stored.

10.9 SOME USEFUL BOOKS

Outlines of dairy technology Sukumar De Oxford University press, Delhi
Ice cream W.S. Arbucle The AVI publishing company, Inc. Westport Connecticut
United States Of America

10.0 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress I
1. The important requirements of packages for ice cream are:
i. Protection against contamination
ii. Attractiveness
iii. Ease of opening and re-closure
iv. Ease of disposal
Desirable requirements are:
i. Protection against moisture
ii. Protection against temperature fluctuations
2. Multi- service and Single service
3. Brick ice cream, Chocolate coated ice cream, Ice cream sandwich Popcicles
and water ices.
4. Hardening is continuation of freezing process. Freezing process is continued
without agitation in a very low temperature room until the temperature of ice
cream reaches –18 °C or below, preferably –26 °C. This process is called
hardening of ice cream.
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5. Time required to complete hardening process depends on the following factors: Packaging, Hardening,
Storage, Transportation
i. Initial composition of mix and Common Defects

ii. Temperature of ice cream drawn from freezer

iii. Over run in ice cream
iv. Size and shape of packages
v. Temperature of air in Hardening room
vii. Rate air circulation in hardening room
viii. Sections of the hardening room where the ice cream containers are stored.
Hardening time of 6- 8 hr may be considered normal for the operation to be
completed. However large containers may take more time as compared to
small packages.
6. Hardening room, Hardening tunnel and Hardening cabinet
7. Refrigerated trucks, Frozen brine/Eutectic pads in insulated vans, trucks or
push carts, Dry ice.
Check Your Progress II
1. Good quality ice cream should have the following properties:
i. An attractive package
ii. Pleasant flavour
iii. Smooth uniform body and texture
iv. Melted ice cream should look like original ice cream mix
v. Uniform natural colour
vi. Low microbial count
2. Defects may appear in ice cream due to following reasons:
i. Use of low quality ingredients
ii. Improper mixing of ingredients
iii. Faulty method of manufacture
iv. Faulty method of storage and transport
3. Un-natural colour in ice cream develop due to following reasons:
i. Careless-ness in adding colour
ii. Improper use of colour
iii. Use of foreign materials
4. Melted ice cream should look like original ice cream mix. The ideal body of ice
cream is that which is produced by the correct proportion of milk solids together
with proper over run and which melts fairly rapidly at room temperature to a
smooth liquid similar in consistency and appearance to sweet cream containing
about 40 % fat.
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Frozen Dairy Products 5. The defect may be corrected by:
i. Using fresh dairy products
ii. Avoiding use of any product that might disturb natural salt balance of the
mix
iii. Avoiding freezing of high acid mixes
6. This is caused by incorporation of too much air in the ice cream during freezing
(excessive over run).
7. This defect can be remedied by:
i. Increasing the total solids content
ii. Increasing the stabilizer
iii. Decreasing the over run
8. Large ice crystal formation in ice cream may be due to:
i. Insufficient stabilizer
ii. Slow freezing in the freezer
iii. Slow freezing in the hardening room
iv. Insufficient ageing of mix
9. This defect can be eliminated by:
i. Reducing milk solids not fat content
ii. Replacing part of cane sugar with other sweetening agents like Dextrose,
corn syrup etc
iii. Maintaining uniformly low temperature during hardening and storage.
10. The defect may be caused by the use of inferior quality ingredients.

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