Production of soft and hard ice cream.

Objective: To study the production of ice cream and to differentiate the different characteristic between soft ice cream and hard ice cream. Formulation: FORMULATION A 600g full cream evaporated milk 133g butter 320g sugar 1.19g flavor 11.9g stabilizer and emulsifier 1333g water Procedure: 1. Water was added into vessel containing the evaporated milk. For milk powder, the milk powder was slowly dissolve d in the water.It was mixed thoroughly 2. The mixture was heated to 50C 3. The dried ingredients was mixed together in another vessel. 4. The dried mixture was added to the milk and stirred until all dissolved. 5. The mixture was heated to 85 - 90C for 20 minutes 6. The mixture was thoroughly stirred. It was cooled to room temperature. 7. The mixture was poured into the ice cream making machine. Result: Formulation A (soft ice cream) B (hard ice cream) Flavor Body and Texture Smooth and creamy, fast meltdown. Smooth, faster meltdown, oily feeling in the mouth Appearance Aftertaste Creaminess, sweet aftertaste Strawberry and milky aftertaste Overall Acceptability Highly accepted Highly accepted FORMULATION B 275g milk powder 150g butter 500g sugar 3.0g flavor 35g stabilizer 3500g water

Condensed milk flavor Strawberry and milky flavor

Milky color

Strawberry color

Discussion: In this experiment, 2 type of ice cream was evaluated. It consist of soft ice cream and hard ice cream. There are 2 formulation that was used. Formulation A used cream evaporated milk while formulation B used milk powder. The flavor in formulation A was condensed milk flavor while formulation B give strawberry and milky flavor. Base on the result, formulation A have a better texture result compare to formulation B because of the formulation A give smooth, creamy and fast meld down while formulation B give smooth, faster meltdown but have a oily feeling in the mouth. Base on the appearance, formula B give a good color due to used of flavoring agent that give a creamy pink color while formulation A have a poor color due used of their original color. Formulation A give a creaminess and sweet aftertaste while formulation B have strawberry and milky aftertaste. This is due to formulation B was not completely homogenized since the butter taste was not consistent when being tasted from different cup. The sensory of the ice cream is effected by the variation in fat content. In production of ice cream, fat is contribute to give a characteristic of ice cream like their flavor, color, texture and mouth feel. Flavor is a combination of taste, feeling and odor that related between the mouth and nose so that the color must be make sure to be attractive and must be have a color that related to the characteristic of the sensory. It is importance in order to attract the customer acceptance. Overrun is the term for the percent of expansion of ice cream achieved from the amount of air incorporated into the product during the freezing process. Base on the research, the crystal development in hard ice cream is more larger that due to the hardening process compare to the soft ice cream that that do not undergo hardening process have a small size of crystal. Conclusion: Base on the result, both type of ice cream is highly accepted base on flavor, body texture, appearance and aftertaste characteristic of ice cream. Soft ice cream have a small crystal compare to hard ice cream that have large crystal.

Practical 1: production of ice cream.

Name: Masturah Ebni Hajal 2010892588 Date of Submission : 6th Desember 2011