Production Notes for Ice-Cream

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PRODUCTION NOTES Lamington Ice-cream Physical, sensory, chemical and functional properties of ingredients: Milk- Milk fat is the most important ingredient in ice-cream. The total milk solids component of ice cream includes both the fat and other solids. The other milk solids consist of the protein and lactose in milk. Milk contributes richness and mellowness to produce a full, rich creamy flavour which ice-cream should have. Milk also contributes to ice-creams melting characteristics. Milk will dilute the egg yolk and give volume to the egg custard sauce. Egg yolks- Egg yolks increase the whipping capability of ice-cream and add flavour to it. The proteins in eggs coagulate and act as thickening agents in the custard sauce, which is the base for the ice-cream. They also improve the body and texture of ice-cream. The egg yolks can be fresh, frozen, or dried. Sugar- Sugar is used in the manufacture of ice-cream. It will provide a sweet flavour. At room temperature, the egg custard sauce will be over-sweet. This is because when the ice-cream is frozen it dulls the taste buds and sweetness is more difficult to detect. The main function is to increase acceptance of the product, not only by making it sweeter but also by enhancing the creamy flavour. Sugars increase the viscosity and the total solid concentration of the milk, which improves the body and texture of the finished product. Sugar lowers the freezing point of the mix that results in slower freezing and requires a lower temperature for proper hardening. Cooking methods Complex processes: Ice-cream making- The method of making ice-cream is a complex process on its own. In the series of stages it undergoes: * Preparation of egg custard base * Judging consistency/custard coats back of a wooden spoon * Folding through semi-whipped cream * Chilling * Churning/beating *

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