Ice Cream

Ice cream is a partially or completely frozen desserts, consisting mainly of milk or milk products (milk powder, concentrated milk, cream or butter), and non-milk components, which are added to the mixture to adjust the flavor, aroma, color, flavor and consistency ( sugars and sweeteners, stabilizers and emulsifiers, with the possible addition of fruit, fruit flavoring, eggs, chocolate or other supplements). In addition, the ice contains water and air is incorporated. Integrated air serves to increase the volume of the ice cream, better consistency, and reduces the feeling of cold in the mouth during eating.

Ice cream is applied the traffic in the frozen state, at most -15 ° C, and as such can be stored for at least a year. Ice creams on the market are in many shapes, flavors and packaging. Ice cream must be specified in the declaration. They differ dairy ice cream, ice cream (containing less than 8% fat), ice cream for diabetics (which contains fructose instead of sucrose, sorbitol, mannitol or other sweetener, and may be a milk or cream), or a mixture of ice (liquid or powder) . If the dairy ingredients are not replacing dairy ice cream, totally or partially, these products are referred to as frozen desserts. Legislation determine the composition of individual ice-cream.

Technological process of ice cream can be divided into two parts. The first part is the production of ice cream mix which includes: compiling and mixing the mixture; preheating, homogenizing, pasteurizing, cooling ice cream mix at 5 ° C and aging at this temperature for 2-24 hours. The second part consists of the operation of freezing, followed by ice-cream mixture becomes ice cream. Freezing operations include addition of aroma and color, partially freeze (at around -5 ° C) by blowing the air, forming ice cream (ice cream stick in the cup, cone, family pack, etc.); deep freeze in the tunnel (at about -20 ° C) and packaging. Partially freezing the ice cream, and later completely freeze should be implemented as quickly as possible to ice crystals, which are formed during freezing, at minimum. Nutritional value depends on the value of ice cream ingredients from which it is produced. Milk and cream contain any milk ingredients just in different quantities, and some additives (sugar, fruit, chocolate, eggs, etc.) increase his nutritional value.