Indira Gandhi

National Open University

BPVI-016
School of Agriculture Dairy Products – III

Block

3
FROZEN DAIRY PRODUCTS
UNIT 8

Definition, Composition, Classification and Standards 5

UNIT 9

Principle and Method of Manufacture 20

UNIT 10

Pckaging, Hardening, Storage, Transportation and Common Defects 43

UNIT 11

Softy and Novelties - Definition, Composition, Legal Standards, and

Method of Manufacture 59
Programme Design Committee
Prof. H.P. Dikshit Prof. Panjab Singh
Ex. Vice Chancellor Vice Chancellor
IGNOU, New Delhi Banaras Hindu University, Banaras (U.P.)

Prof. S.C. Garg, Shri A.N.P. Sinha

Acting Vice Chancellor Former Additional Secretary
IGNOU, New Delhi Ministry of Food Processing Industries
Delhi

Ministry of Food Processing Industries Milk Plant, Gwalior:

New Delhi :
• Mr. K.K. Maheshwary
• Mr. R.K. Bansal, Consultant
• Mr. V.K. Dahiya, Tech. Officer
(Milk Products)
NDRI, Karnal, Haryana:
• Dr. S. Singh, JD (Academics)
• Dr. S.P. Agrawala, Head (Dairy Engg.)
• Dr. Rajvir Singh, Head (Dairy Eco.)
• Dr. K.L. Bhatia, Ex-Principal Scientist
• Dr. S.K. Tomar, Principal Scientist
• Dr. B.D. Tiwari, Ex. Principal Scientist
• Dr. Dharam Pal, Principal Scientist
• Dr. A.A. Patel, Principal Scientist
Mother Dairy, Delhi:
Dr. P.N. Reddy
Former Quality Control Manager
Shri M.E. Khan, Manager - Plant Operation
Delhi Milk Scheme, Delhi:
Shri Ashok Bansal, DGM
CITA, New Delhi:
Shri Vijay Sardana
Mahaan Protein, Mathura (U.P.):
Dr. Ashwani Kumar Rathor, GM Technical
IGNOU, New Delhi (SOA Faculty Members):
• Dr. M.K. Salooja, Dy. Director
• Dr. M.C. Nair, Dy. Director
• Dr. Indrani Lahiri, Asstt. Director
• Dr. P.L. Yadav, Sr. Consultant
• Dr. D.S. Khurdiya, Sr. Consultant
• Sh. Jaya Raj, Sr. Consultant
• Sh. Rajesh Singh, Consultant

Programme Coordinators : Prof. Panjab Singh, Dr. M.K. Salooja and Dr. P.L. Yadav

Block Preparation Team

Writer Course Coordinator
Dr. A.K. Rathour Dr. M.K. Salooja
Dr. B.D. Tiwari Dr. P.L. Yadav
Dr. R. Balachandran Dr. J.S. Sandhu
Editors Dr. S. Singh
Dr. P.L. Yadav
Dr. J.S. Sindhu
Dr. M.K. Salooja

Material Production
Mr. Rajiv Girdhar, SO (Publication) Secretarial Assistance
Mr. Vinay Sehgal

Word Processing
Mr. Bhim Singh

October, 2006
© Indira Gandhi National Open University, 2006
ISBN-81-266-2594-5
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means, without permission in writing from the Indira Gandhi National Open University.
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BLOCK INTRODUCTION
Ice-cream and other frozen desert are the products in which a part or all most all the
water is in frozen state. The product may or may not contain whipped air. Sugar is
added to improve the taste and to impart certain desirable attributes like smooth
texture, and decreased cooling effect. The frozen product consists of a continuous
aqueous phase in which air cells, ice crystals, sugar including lactose, casein micelles
and fat globules are dispersed. Ice-cream and other frozen desert are enjoyed by
every body, particularly the children due to their nutritional value, good taste and
thrust quenching property. In adition to ice-cream which is the most important
frozen desert the other products of this class are frozen custards, frozen, confections,
ice-milk, sherbets, water ice, mellorine, previne and softy ice-cream and kulfi, kulfa
and Malai ka Baraf. In the present block definition, classification, standards and
method of manufacture and packaging of the ice-cream are discussed. Common
defects of ice-cream, definition and method of manufacturing of softy and novelties
is also covered.
Unit – 8 In this unit the definition, classification and standard specifications of
different frozen products such as ice-cream, softy and novelties are discussed. Role
of different ingredients like fat, MSNF, sugar, stabilizers and emulsifices in the final
quality of the products is also discussed.
Unit – 9 In this unit the method of manufcture of ice-cream including the criteria of
selection of different ingredients like milk fat, MSNF, sweetering agents, emulsificers
and stabilizers, flavouring and colouring agents and miscellaneous ingredients are
discussed.
Unit – 10 Packaging, hardening, transportation and storage of ice-cream are
discussed in this unit. Different defects which occurs either during manufacturing or
storage and judging of ice-cream based on different attributes like flavour, body and
texture, colour and appearance, melting character tics and bacterial quality are also
discussed.
Unit – 11 Chemical composition, definition, standard specifications and method of
manufacture of softy ice-cream and frozen novelties are discussed in this unit along
with the role of sugar, MNSF and stabilizers on the whipping properties, smoothness,
firmness and melting characteristics of the products.
UNIT 8 DEFINITION, COMPOSITION,
CLASSIFICATION AND
STANDARDS
Structure
8.0 Objectives
8.1 Introduction
8.2 Definition
8.3 Composition
8.4 Classification
8.5 Standards
• Prevention of Food Adulteration Act
• Bureau of Indian Standard

8.6 Let Us Sum Up

8.7 Key Words
8.8 Some Useful Books.
8.9 Answers to Check Your Progress

8.0 OBJECTIVES
After reading this unit we should be able to:
• define ice cream and frozen desserts
• know the classification of ice cream and frozen desserts
• describe the role of ingredients used in ice cream and their composition
• know the PFA and BIS standards of ice cream

8.1 INTRODUCTION
Ice cream had its origins in Europe and was introduced to the rest of the world and
United States where it developed into an industry. It is believed that ice cream
evolved from iced beverages and water ices that were popular in the medieval
period. It was around 1920 that the value of ice cream as an essential food was
generally recognized and the product has become immensely popular since then.
The development of improved refrigeration and transportation, refrigeration units
for home, improved packaging, marketing and high product standards have made
ice cream widely available to the consumer. Modern automated operations on a
large scale have enabled the industry to cater to any kind of demand, for novelties,
stick items, ice cream cakes, pies and other items.
Ice cream and related products are generally classified as frozen desserts which
include ice cream, frozen custard, frozen confections, ice milk, sherbets, water ice
and mellorine and parevine-type products.

5
Frozen Dairy Products
8.2 DEFINITION
Ice cream is a frozen dairy product made by freezing a mix with agitation, to
incorporate air and ensure uniformity and consistency. The ingredients used in the
preparation of the mix are milk and milk products, sugar, dextrose, corn syrup in a
dry or liquid form, water and other optional ingredients with or without eggs or egg
products. Harmless flavouring, colour and stabilizer or emulsifier are added in small
quantities.
Ice cream is a complex formulation consisting of a foam which contains air dispersed
as small cells in a partially frozen continuous phase. The liquid phase contains solidified
fat globules, milk proteins, insoluble salts, stabilizers of colloidal dimension, and
sugars and soluble salts in solution. The finished product consists of liquid, air and
solid and constitutes a three phase system.
The frozen product consists of a continuous aqueous phase in which are dispersed
air cells (mean diameter 60 microns), ice crystals (mean diameter 34 microns) and
fat globules (0.04-3.0 microns). The aqueous layer forming thin lamellae between
air cells (mean thickness, 9 microns) and even thinner layers between ice crystals
also carries some fat clumps besides the casein micelles. This structure is believed to
be achieved, as a result of partial destabilization of ice cream emulsion.
Kulfi is a typical indigenous frozen dessert sold by small vendors in many parts of
India. Cow, buffalo or mixed milk either as such or skimmed partially is concentrated
in large open pan kept over a fire hearth and then stirred with required amount of
sugar, colour and flavour. The mix after cooling is filled in suitable conical containers.
The containers with kulfi mix is then immersed in salt ice and mixture in an earthen
pot and frozen.

8.3 COMPOSITION
Ice cream is composed of a mixture of ingredients such as milk products, sweetening
agents, stabilizers, emulsifiers, flavours, or egg products. The effect of these ingredients
upon the finished product is influenced by the constitution of these ingredients. An
ice cream mix is the unfrozen blend of the ice cream ingredients, and consists of all
the ingredients of ice cream with the exception of air and flavouring materials. The
composition of ice cream is usually expressed as percentage of its constituents, i.e.
percentage of milk fat, MSNF, sugar, egg yolk solids, stabilizer, emulsifier and total
solids. Its composition varies in different markets.
In developing the formulation of satisfactory composition, some factors which need
consideration are: customer demands for flavour, body and texture and colour
characteristics of the finished produce, i.e. natural or fortified flavour with artificial
flavouring; chewy to heavy, higher overrun or more cooling effect characteristics.
Composition is also influenced by demands of customers, volume of operation,
quality of ingredients and ingredient costs.
Although the methods of processing and filling influence the characteristics of the
mix and the finished product, the effect of constituents supplied by the ingredients is
also important. Therefore, the role of each constituent is important in contributing to
the characteristics of the ice cream.
i) Milk fat: It contributes a rich flavour to ice cream. It is a good carrier for
added flavour compounds and promotes desirable tactual qualities. It is also
6
essential to use the correct percentage of milk fat to balance the mix properly
 and to satisfy the legal requirements. Milk fat does not lower the freezing point. Definition, Composition,
Classification and
It tends to retard the rate of whipping. High fat content limits consumption, will Standards
increase the cost and increase caloric value.
Generally, the fat content of a good average ice cream is considered to be
12%. The best source of milk fat is fresh cream. Other sources are frozen
cream, plastic cream, butter, butter oil, and condensed milk blends.
ii) Milk solids-not-fat (MSNF): It includes the protein, the milk sugar lactose
and the mineral matter. MSNF is approximately 36.7% protein, 55.5% lactose
and 7.8% minerals. It contributes to the body and texture, and storage properties.
It is inexpensive, high in food value and adds very little to flavour, except indirectly
by improving the body and texture. Lactose supplements the sweet taste
produced by added sugars. The minerals impart a slightly salty taste which
rounds out the flavour of the finished ice cream. The proteins of MSNF make
the ice cream more compact and smooth and tend to prevent a weak body and
coarse texture.
However, excessive amounts of MSNF results in a salty or cooked flavour
and soggy and sandy body and texture defect. A sandy body and texture defect
is caused by high concentration of lactose. Although statistically it is impossible
to state the limit of MSNF that may be used in ice cream mix, the following
thumb rule is adopted to calculate the maximum MSNF content. Subtract from
100 the sum of the percentage of all the solids of the mix, except MSNF and
divide by a factor of 6.4 to 7.4 depending on whether the turnover is expected
to be rapid or slow respectively.
Thus, for a mix having 12% fat, 15% sugar solids and 0.3% stabilizer, the
highest percentage of MSNF for expected rapid turnover (to be consumed
100 – (12 + 15 + 0.3)
within a week) would be = 72.7 = 11.36
6.4 6.4
This much MSNF can be added without possibility of getting the sandiness
defect. Too high concentrations of MSNF may impart objectionable condensed
milk flavour defect. Though MSNF increases viscosity and resistance to melting,
it lowers the freezing point of the ice cream mix.
iii) Sweetener solids: Sweeteners are added to ice cream to enhance palatability
and also to improve handling properties. The most common sweetener used in
ice cream is can sugar (sucrose). The sugar is used in liquid or dry form. Of all
the sweeteners available, sucrose imparts the most desirable properties.
However, many good sugar blends are available. Blends of sucrose with low,
medium or high conversion corn solids are also used to gain solids and maintain
product properties and sweetness. The proportion of sweetening agent to be
used along with sucrose depends on:
i. the total solid content of the mix
ii. the desired concentration of sugar in the mix
iii. the effect on the properties of the mix, such as viscosity, freezing point
and whipping ability
iv. the concentration and relative sweetening power of the sweetening agent
itself.
Lack of sweetness produces a flat taste while too much sugar tends to mask
7
desirable flavours. Generally, 14-16% sugar seems most desirable. Sugars
Frozen Dairy Products increase the viscosity and total solids concentration of the mix. This improves
the body and texture characteristics provided the total solids content does not
exceed 40%, or the sugar content does not exceed 16%. Beyond these limits
the ice cream tends to become soggy and sticky. The sugars, being in solution,
depress the freezing point of the mix. This results in slower freezing and requires
a lower temperature for proper hardening.
iv) Stabilizers: Stabilizers are used to prevent the formation of objectionable large
ice crystals in ice cream. They have high water holding capacity which is effective
in giving smooth body and texture to the finished product. Besides, they prevent
ice crystal formation in storage, give uniformity to the product, give desired
resistance to melting and improve handling properties. The effect of stabilizers
on flavour is indirect. They increase viscosity, have no effect on the freezing
point and generally decrease whipping ability. The amount of stabilizers varies
with its properties, with the solids content of the mix, with the type of processing
equipment, and other factors.
Generally, stabilizers are added at the rate of 0.2 to 0.3% of the ice cream mix.
Stabilizers commonly used are sodium alginate, CMC (sodium carboxyl methyl
cellulose), guar gum, locust bean gum, carrageenan, gelatin, and pectin. It is
not necessary to age the mix when sodium alginate is used. CMC produces a
chewy characteristic in the finished period. Gelatin produces a thin mix and
requires ageing period. Pectin is used alone or in combination with gums as a
sherbet or ice stabilizer. Addition of excessive amounts of stabilizers results in
soggy or heavy body and high resistance to melting.
v) Emulsifiers: Emulsifiers are used to produce ice cream with a smoother body
and texture, to impart dryness and to improve whipping ability to the mix.
Emulsifiers extensively used are monoglycerides or diglycerides, sorbitan esters
and polyoxyethylene sorbitan esters (polysorbates). They are added at the
rate of 0.1 to 0.4% of the finished product. Egg yolk solids are also used as
emulsifiers. Excessive amounts of emulsifiers result in an ice cream having slow
melting characteristics and body and texture defects.
vi) Total solids: Total solids replace water in the mix and, thereby, increase the
viscosity, and improve the body and texture of ice cream. Addition of sweet
cream butter milk solids, dextrin and eggs significantly improves the body and
texture of ice cream. However, the total solids content should not be too high.
When it is above 40-42%, a heavy, soggy product is obtained.
vii) Water and Air: Ice cream is a physico-chemical system having a gas (air)
dispersed in a liquid (water), a solid or a mixture of liquid and solid. Thus, a
partly frozen emulsion with ice crystals and solidified fat globules embedded in
unfrozen water phase constitute a continuous phase. The source of water in ice
cream mix is mainly from fluid dairy products or added from the water supply.
The amount of air in ice cream is important because it influence quality, profits
and legal standards. In order to maintain quality, it is important to have a uniform
amount of air. Studies have been conducted on gases other than air in ice
cream. It has been found that addition of finely shredded solid carbon dioxide
to ice cream during the manufacturing process helps in obtaining an improved,
very acceptable product.
viii) Flavour and Colour: Flavour is generally considered the most important
characteristic of ice cream. The kind of flavouring material to be added is
8 influenced by the quality of the ice cream mix since slight off-flavour can obscure
 the delicate flavour of the flavouring material to be added. Local preference of Definition, Composition,
Classification and
the consumers will determine the type and intensity of flavour to be added. Standards
Natural and synthetic flavour substances are available for the flavouring of ice
cream.
Ice cream should have a delicate, attractive colour which can be readily associated
with the flavour. Most colours are of chemical origin. Colours are available in liquid
of powder form. Most ice cream manufacturers prefer to purchase dry colours
since these are more economical and can be dissolved in boiling water as needed.
The chemical composition of ice cream differs mainly with regard to fat content and
three grades of ice cream can by usually found in most market areas in the US. One
grade just meets the minimum fat content, and usually contains relatively inexpensive
flavour ingredients. At the other extreme are the so called premium ice creams that
are high in fat, low in overrun, and usually contains natural flavours. Representative
formulae for these grades are given in Table 8.1 below.
Table 8.1: Representative formulae for ice creams of different grades (%)
Constituent Minimum Regular Premium Super
Standard Premium
1 2
Milk fat 10.10 10.10 12.00 14.00 16.00
MSNF 10.00 11.00 11.50 10.50 9.50
Sucrose 4.50 7.60 12.00 12.50 15.50
Corn syrup 9.00 6.80 5.00 4.00 -
High 4.50 2.60 - - -
fructose
Stabilizer 0.50 0.15 0.13 0.12 0.12
Emulsifier 0.3. 0.25 0.15 0.10 -
Total solids 38.55 38.50 40.78 41.22 41.22

The composition of ice cream varies in different regions and different markets.
Generally, a good ice cream contains 12% fat, 11% milk solids-not-fat (MSNF),
15% sugar, 0.3% stabilizer and emulsifier, and 38.3% total solids. One serving of a
good ice cream of average composition (100g) supplies approximately 200 cal, 4 g
protein, 0.13 g calcium, 0.105 g phosphorus, 0.1 mg iron, 490 IU Vitamin A, 0.38
mg thiamine and 0.24 mg riboflavin.
Check your Progress I
1. Describe the physical structure of ice cream.
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2. Give the composition and nutritive value of a good, average ice cream.
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3. Explain the role of milk fat and MSNF in ice cream
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Frozen Dairy Products ...................................................................................................................
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4. Explain the role of stabilizers and emulsifiers in ice cream?
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5. List the factors to be taken into consideration while developing the composition
of ice cream mix.
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8.4 CLASSIFICATION
The classification of ice cream may be based on commercial terms commonly agreed
upon or on regulatory requirements, or on flavour labeling standards
i. Classification according to commercial grouping of ice cream and
related products
Plain ice cream : It is made from various dairy products to obtain a composition
which ranges widely. Here, the total amount of colour and flavouring ingredients are
less than 5% of the volume of the unfrozen ice cream, for example, vanilla, coffee,
caramel and caramel ice cream.
Chocolate ice cream : Ice cream flavoured with cocoa or chocolate.
Fruit ice cream : Fruit ice cream is made by adding various fruits at the time of
freezing with or without additional fruit flavouring or colour. The fruit, such as
pineapple, apricot, strawberry, etc. may be fresh, frozen, canned or preserved.
Nut ice cream: Nut ice cream is made from the same mixes as plain ice cream with
the addition of various nuts such as almonds, pistachio or walnuts etc. with or without
additional flavouring or colour. Generally nuts are used in conjunction with flavours
mentioned under plain ice cream e.g. pistachio nuts are generally used in connection
with mint flavour.
Frozen custard - French ice cream, French Custard ice cream : One or more
of the optional egg ingredients permitted are used in such a quantity that the total
weight of egg yolk solids content is not less than 1.4% of the weight of the finished
frozen custard or less than 1.2% for bulky flavoured products.
Confection: Ice cream with appropriate flavouring and particles of candy such as
peppermint stick, butter crunch, chocolate chip.
Bisque: Ice cream with appropriate flavouring and particles of grapenuts,
macaroons, ginger snaps, sponge cake, or other bakery products.
Puddings: Ice cream containing a generous amount of mixed fruits, nut meats, and
raisins, with or without liquor, spices or eggs e.g. plum puddings.

10
Mousse: Mousse is made from whipped cream. Sugar, colour, fruits and flavouring Definition, Composition,
Classification and
extract are generally stirred into the “whipped cream”. The mixture is then set into Standards
the hardening room or in a freezing mixture of ice and salt before freezing if required.
Sometimes condensed milk is added to give it a better consistency.
Variegated ice cream: A plain vanilla ice cream combined with a syrup such as
chocolate, butterscotch, etc., so as to produce a marble effect in the hardened ice
cream.
Fanciful name ice cream : These products do not contain a single flavour, but the
flavour is due to a mixture of several flavouring ingredients.
Neapolitan: Two or more distinct flavours in the same packages or in a brick form.
Ice milk or Milk ice: An ice cream like product with a lower fat content, it usually
contains 2-7% fat, 12-15% MSNF and is sweetened, flavoured and frozen like ice
cream.
Ices: Ices are made from fruit juices, sugar and stabilizer, with or without additional
colour, flavouring, or water and frozen to the consistency of ice cream. It usually
contains 28-30% sugar, 20-25% overrun and no dairy products.
Sherbets: Sherbets are made from the same ingredients as ices with the exception
that milk, cream, or ice cream mix is used in place of part or all of the water used to
dilute the fruit juice in ices. In order to prevent the curdling of casein in the milk
products used in sherbets acid fruit juices and citric acid are not added until the rest
of the mixture has been frozen almost to the proper consistency. A sherbet made
with the use of sour milk is known as “Lacto”. A sherbet containing egg yolk or
whole eggs is known as “Souffle”.
Soft serve ice cream: Also known as “softy ice cream”. These products are sold
as drawn from the freezer without hardening. The term “softy” has been applied
largely because these products are marketed in the soft form and are ready for
consumption shortly after they are drawn from the freezer.
Novelties: These constitute quiescently frozen dairy confections and frozen
confections. Novelty items have different shapes, sizes, and colours. Some novelty
items are Eskimo pies and candy or chocolate coated ice cream bars with or without
sticks; ice cream sandwiches, slabs of ice cream pressed between biscuits or cookies
and wrapped in wax paper and hardened; fudge and other ice-like mixture frozen
on sticks.
Frappe: An ice, made from a mixture of fruit juices and frozen to a slushy consistency
is served as a drink.
Granite: Water ice frozen with very little agitation.
Frozen Yoghurt: Prepared from mix which is cultured with Yoghurt bacteria. Fruits,
nuts, and other flavouring materials are added before or after the mix is pasteurized
and cultured.
Fruit salad: A mixture of whipped cream and large pieces of fruits are frozen and
served as a salad. Mayonnaise may be added if desired.
Fancy moulded ice cream: Includes ice creams, ices, and sherbets moulded in
fancy shapes and composed either of one colour and flavour of ice cream or a
combination of colours and flavours, or specially decorated.
11
Frozen Dairy Products This group includes: a. Brick ice cream in two or more layers, or with fancy centres;
b. Cake pies, log rolls; c. Cake roll: ice cream on a moist cake, rolled like a jelly roll;
d. Moulds representing fruits, flowers, animals and other objects and designs, and
e. Aufait: Two or more layers of ice cream with pectinized fruits spread thinly between
the layers; or the fruits may be stirred gently into the ice cream as it comes from the
freezer to give a marbled appearance.
Mellorine type products: It is similar to ice cream, except that the butterfat has
been replaced by a suitable vegetable or animal fat.
Artificially sweetened frozen dairy products: These products are made by
replacing sweeteners with non sugar, non nutritive artificial sweeteners.
Non Dairy Frozen Dessert – Paravine type products: These do not have any
dairy ingredients. The composition may be similar to that for oce crea,/
ii. Classification According to Labeling Requirements:
The International Association of Ice Cream Manufacturers (IAICM) has grouped
ice cream and related products into three categories, depending on the nature of the
flavours as follows:
Category 1: Those which contain no artificial flavour.
Category 2: Those which contain both natural and artificial flavour and in which the
natural flavour predominate.
Category 3: Those which are flavoured exclusively with artificial flavour or with a
combination of natural and artificial flavour in which the artificial flavour predominates.
The IAICM presented a further grouping of products in determining predominance
of flavour as follows: (i) Vanilla; (ii) Fruit; (a) citrus, (b) berry and cherry, (c) other
fruits; (iii) Nuts, (iv) Two or more distant flavours in the same package; (v) Neapolitan;
(vi) Fanciful name ice cream; (vii) Variegated product; (viii) Cherry Vanilla, and (ix)
Confectionery.
The standards provide that ice cream may be flavoured with any one of the nice
classes of optional flavouring ingredients specified for the above grouping of products.
These grouping is necessary to provide information necessary to meet flavour-labeling
standards.
iii. Regulatory type of classification
The legal specifications for ice cream usually include the (i) minimum percentage of
fat, (2) a minimum weight per liter and (3) a maximum percentage of stabilizer. In
addition, one or more of the following may also be included such as: a minimum
perentage of milk solids, a minimum weight of food solids per liter, a minimum
percentage of total solids, a minimum percentage of MSNF. In fruit and nut ice
cream, a reduction is usually allowed in the fat and milk solids. So classification
based on methods of processing, kind of ingredients used or the shape of the product
is not much useful from the legal point of view. Classification of frozen dairy foods
based upon the concentration of certain constituents is given in Table 8.2 below:

12
 Table 8.2: Classification of Frozen Dairy Products based upon Definition, Composition,
Classification and
concentration of certain constituents Standards

Sr. Group Distinguishing characteristics Suggested regulatory

No.
1. Frozen custard High in egg yolk solids, which are
cooked to a custard before freezing
Medium to high milk fat and MSNF
With or without fruits, nuts, bakery
product, candy, liquor or spices
With or without agitation while
freezing
2. Plain ice cream Medium to high in milk fat and
MSNF
With or without egg products
With or without agitation while
freezing
Without visible particles of
flavouring material
With the total volume of colour and
flavour less than 5% of the volume of
the unfrozen ice cream
limitations
Not more than 0.5% edible
stabilizer and 50,000 bacteria/ g
Negative E.coli test
Not less than 1.4% egg solids
content for plain and 1.12% for
bulky flavours of custard, 10%
milk fat, 20% total milk solids
and 1.6 lb food solids per gal of
the finished product
Not more than 0.5% edible
stabilizer and 50,000 bacteria/g
Negative E.coli test
Not less than 10% milk fat,
20% total milk solids and 1.6 lb
food solids per gal of finished
product

3. Composite ice Medium to high in milk fat and
cream or bulky MSNF
flavours With or without egg products
With or without agitation while
freezing
With a total volume of colour and
flavour material more than 5% of the
volume of the unfrozen ice cream or
with visible particles of such products
as cocoa, fruit, nut meats, candy,
bakery products, liquor or spices
4. Ice milk Low in milk fat
With or without egg products,
chocolate, fruit, nut meats, candy,
liquor or spices
With or without agitation while
freezing
5. Sherbet Low in MSNF
Tart flavour
Sweetener, water, harmless fruit, or Negative E.coli test
fruit juice flavouring, colouring
Not more than 0.5% of edible
stabilizer and 50,000 bacteria/g
Negative E.coli test
Not less than 8% of milk fat,
16% total milk solids and 1.6 lb
food solids per gal of finished
product
Not more than 0.5% edible
stabilizer
Negative E.coli test
Not less than 3.3% milk fat,
14% total milk solids and 1.3 lb
food solids per gal of finished
product
Not more than 50,000 bacteria
/g
Not less than 0.35% acidity
expressed ad lactic acid, 4%
total milk solids (2% min. and
5% max), 6.0 lb min. wt per
gal., 1.8 lb food solids per gal
of finished product
Citrus fruit flavours 2%, berries

8.5 STANDARDS
i. Prevention of Food Adulteration Act. (PFA)
In India, the Act, 1954 and its amendment in 2003 defines ice cream, kulfi, kulfa
and chocolate ice cream as the frozen product obtained from cow or buffalo milk 13
Frozen Dairy Products or a combination thereof or from cream and/or other milk products, with or without
the addition of cane sugar, dextrose, liquid glucose and dried liquid glucose,
maltodextrin, eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavours
and permitted food colours. It may contain permitted stabilizers and emulsifiers, not
exceeding 0.5% by weight. The mixture shall be suitably heated before freezing.
The product shall contain not less than 10% milk fat, 3.5 % protein and 36% total
solids.
Starch may be added to a maximum extent of 5% under a declaration on the label.
The standards for ice cream also apply to softy ice cream. In case of ice cream,
where the chocolate or like covering portion forms a separate layer, only the ice
cream portion should conform to the standards of ice cream.
Dried Ice Cream Mix: PFA (1954) defines as the material prepared by spray or
roller drying of ice cream mix. It shall contain milk solids, sucrose or corn syrup or
refined sugar. It may contain permitted colours and flavours. It may contain stabilizers
and emulsifiers not exceeding 1.25% by weight. The product shall contain not less
than 27% milk fat, 9.5% protein and moisture shall not be more than 4% by weight.
The sucrose content shall not be more than 40% by weight.
The process of drying shall be mentioned on the label. It shall be packed in hermetically
sealed clean containers.
Milk Ices or Milk Lollies: According to PFA milk ice or milk lollies means the
frozen product obtained from milk, skimmed milk or milk product with or without
the addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs,
fruits, juices, nuts, chocolate, edible flavours and permitted food colours. It may
contain permitted stabilizers and emulsifiers not exceeding 0.5% by weight of the
product. The mixture shall be suitably heat treated before freezing. The product
shall contain not more than 2.0% milk fat, not less than 3.5% proteins and not less
than 20% total solids.
Ice Lollies or Edible Ices: PFA defines ‘as the frozen ice product which may
contain sugar, syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and
colours; these may contain permitted stabilizers and/or emulsifiers not exceeding
0.5% by weight, and shall not contain any artificial sweetener.
Ice Candy: According to PFA, means the frozen ice product which may contain
fruit, fruit juices, cocoa, nuts, citric acid, permitted flavours and colours. It may also
contain permitted stabilizers and/or emulsifiers not exceeding 0.5% by weight. The
total sugar expressed as sucrose shall not be less than 10% by weight. It shall not
contain any artificial sweetener.
ii. Bureau of Indian Standard
Ice cream shall comply with the requirements given in the Table 8.3 as per BIS
(IS:2804 – 1964).

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 Table 8.3: Composition of Ice Cream Definition, Composition,
Classification and
Sr. Characteristics Ice cream Fruit, nut and Standards
No. chocolate ice
cream
i. Weight in grams per litre, min. 525 540
ii. Total solids, per cent by weight, min. 36.0 36.0
iii. Milk fat, percent, min. 10.0 8.0
iv. Acidity, percent (as lactic acid), max. 0.25 -
v. Sucrose, percent by weight, max. 15.0 15.0
vi. Total colony counts, per gram 250,000 250,000
(standard plate count), not more than
vii. Coliform count, not more than 100/g 100/g
viii. Phosphatase test Negative Negative

Kulfi shall comply with the requirements given in the Table 8.4 BIS (IS: 10501 –
1983).
Table 8.4: Composition of kulfi
Sr. Characteristics Kulfi Fruit, nut and
No. chocolate kulfi
1. Total solids, percent by mass, min. 35.0 30.0
2. Milk fat, percent by mass, min. 8.0 6.0
3. Protein, percent by mass, min. 3.5 3.5
4. Acidity (as lactic acid) percent by mass, 0.3 0.3
max.
5. Sucrose, percent by mass, min. 13.0 13.0
6. Total colony count per gram (standard 250,000 250,000
plate count), max.
7. Coliform count, per gram, max. 100 100
8. Phosphatase test of mix. Negative Negative
9. Presence of starch Negative Negative

Check your Progress 2

1. How sherbets differ from ice cream.
...................................................................................................................
...................................................................................................................
...................................................................................................................
2. Give the PFA definition of ice cream.
...................................................................................................................
...................................................................................................................
...................................................................................................................
3. Give the PFA definition ‘milk ices’ and ‘milk lollies’.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
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Frozen Dairy Products 4. Differentiate between plain ice cream and composite ice cream.
...................................................................................................................
...................................................................................................................
...................................................................................................................

8.6 LET US SUM UP

Today’s ice cream has the following compositon: greater than 10% milk fat by legal
definition, and usually between 10% to 16% fat in some premium ice creams; between
9 and 12% MSNF, 12% to 16% sweeteners, usually a combination of sucrose and
glucose-based corn syrup sweeteners and 0.2 to 0.5% added stabilizers (sodium
alginate, guar gum, locust bean gum, carboxymethyl cellulose, carageenan, etc.) and
emulsifiers (mono- and di-glycerides, Polysorbate 80, etc.). The balance, usually
55 to 64% is water which comes from milk and other ingredients.
In developing the formulation of satisfactory composition, some factors which need
consideration are: customer demands for flavour, body and texture and colour
characteristics of the finished produce, i.e. natural or fortified flavour with artificial
flavouring; chewy to heavy, higher overrun or more cooling body and texture
characteristics. Composition standards are also influenced by demands of customers,
volume of operation, quality of ingredients and ingredient costs.
Although the methods of processing and filling influence the characteristics of the
mix and the finished product, the effect of constituents supplied by the ingredients is
also important. Therefore, the role of each constituent is important in contributing to
the characteristics of the ice cream.
Ice cream and frozen desserts may be classified according to commercial groupings,
labeling requirements and regulatory requirements.
In India, PFA has given standards for ice cream, dried ice cream mix, milk ices and
lollies, ice lollies and edible ices and ice candy only. There are no legal standards in
our country for the composition of other varieties of ice cream. BIS has given
specifications for ice cream and kulfi.

8.7 KEY WORDS

Ageing of mix : Holding of ice cream mix at temperatures <5
C for a certain period of time to develop
desirable viscosity.
Body : It is the attribute of a substance which relates
to the properties of the mass as a whole. The
body of ice cream refers to its firmness and
resistance or consistency.
Bulk ice cream : Ice cream usually packed in a 2.5 to 3 gallon
paper or plastic tub that is purchased by
retailers for resale to the consumer as
individual servings.
Corn syrup : A liquid sweetener that provides a firm, heavy
body to finished ice cream and that improves
shelf life. It is made either by acid hydrolysis
16
or enzyme
Dextrin : It is a soluble gummy substance and is one of Definition, Composition,
Classification and
the intermediate products formed in the Standards
hydrolysis of starch. It consists of 3 to 10
molecules of dextrose.
Egg yolk : An ingredient used in ice cream to produce
richness and smoothness. Too much egg yolk
inhibits the freezing process and should be
avoided.
Egg-yolk solids : An emulsifier that improves the texture and
body of the ice cream.
Foam : It is a gas dispersed in a liquid phase. Ice
cream is a complex system consisting of a
foam which consists air dispersed as small air
cells in a partially frozen continuous phase.
Hardening : It refers to the second phase of freezing where
freezing in packages is accomplished without
agitation. The time required for hardening is
the time necessary for the temperature at the
centre of the package to drop to -18 F.
Homogenization : To bring about homogeneity; it refers to
breaking of fat globules to less than 2 microns
so that a permanent and uniform suspension
of the fat is obtained.
Mellorine : Ice cream in which the butter fat has been
replaced by a suitable vegetable or animal fat.
Overrun : The increase in the volume amount of finished
ice cream over the volume of mix used. It
results from the amount of air whipped in the
product during the freezing process.
Quiescently frozen : Frozen in an undisturbed state, that is without
agitation.
Sandy texture : This is related to the presence of large lactose
crystals in ice cream which are hard to dissolve
in the mouth and cause a gritty sensation as
though the ice cream contains sand.
Sofy ice cream; Softy : Ice cream which is ready for consumption
shortly after it is drawn from the freezer.
Soggy body : Ice cream which is heavy and somewhat wet
in appearance.
Sweet cream butter milk : Sweet cream buttermilk is obtained by
churning fresh cream i.e. cream that would
not have developed acidity. It increases the
whipping abiity of the mix and contributes to
richness of flavour.
Whipping ability : It refers to those properties of a mix which
determine the rate at which air can be
incorporated and the maximum overrun that
can be obtained. 17
Frozen Dairy Products
8.8 SOME USEFUL BOOKS
Arbuckle, W.S. (1986), Ice Cream, 4th edition. Van Nostrand Reinhold Company,
New York.
Bhandari, Vivek, (2001). Ice cream : Manufacture and Technology, 1st edition, Tata
McGraw-Hill Publishing Co. Ltd., New Delhi.
Hyde, K.A. and Rothwell, J., (1973), Ice Cream, Churchill Livingstone, Edinburgh.
Sommer, H.H., (1951). The theory and practice of ice cream making, 6th edition.
Olsen Publ. Co., Milwaukee, WI.
Stogo, M., (1998). Ice cream and Frozen Desserts. A commercial guide to production
and marketing, John Wiley and Sons, Inc., New York.

8.9 ANSWERS TO CHECK YOUR PROGRESS

EXERCISES
Your answer should include following points:
Check your progress 1
1. i. It consists of a foam which contains air dispersed as small cells in a partially
frozen continuous phase
ii. The liquid phase contains solidified fat globules, milk proteins, insoluble
salts, stabilizers of colloidal dimension, and sugars and soluble salts in
solution.
ii. It consists of liquid, air and solid and constitutes a three phase system.
2. i. 12% fat, 11% milk solids-not-fat (MSNF), 15% sugar, 0.3% stabilizer
and emulsifier, and 38.3% total solids.
ii. 100g ice cream supplies approximately 200 cal, 4 g protein, 0.13 g
calcium, 0.105 g phosphorus, 0.1 mg iron, 490 IU Vitamin A, 0.38 mg
thiamine and 0.24 mg riboflavin.
3. i. Milk fat contributes a rich flavour to ice cream,
ii. Milk fat is a carrier for added flavour compounds and promotes desirable
tactual qualities.
iii. Milk fat helps in balancing the mix properly and to satisfy the legal requirements.
iv. MSNF improves the body and texture of ice cream
v. Lactose in MSNF supplements the sweet taste produced by added sugars.
vi. The proteins of MSNF make the ice cream more compact and smooth
and tend to prevent a weak body and coarse texture.
4. i. Stabilizers - to prevent the formation of objectionable large ice crystals in
ice cream.
ii. - Give a smooth body and texture to ice cream
iii. - To prevent ice crystal formation in storage, give uniformity to the product,
18
give desired resistance to melting and improve handling properties.
 iv. Emulsifiers - to produce ice cream with a smoother body and texture Definition, Composition,
Classification and
v. - to impart dryness and to improve whipping ability to the mix. Standards

5. i. customer demands for flavour, body and texture and colour characteristics
of the finished produce
ii. legal standards
iii. volume of operation, quality of ingredients and ingredient costs.
Check Your Progress-2
1. i. Sherbets – not as rich as ice cream
ii. Sweeter than ice cream. Have higher sugar content (25-35% )
iii. Have higher fruit acid content, pronounced tart flavour
iv Greater cooling effect due to coarser texture and lower melting point
2. i. frozen product obtained from cow or buffalo milk or a combination thereof
or from cream and/or other milk products, with or without the addition of
cane sugar, dextrose, liquid glucose and dried liquid glucose, maltodextrin,
eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavours
and permitted food colours.
ii. may contain permitted stabilizers and emulsifiers, not exceeding 0.5% by
weight.
iii. contain not less than 10% milk fat, 3.5 % protein and 36% total solids.
3. i. frozen product obtained from milk, skimmed milk or milk product with or
without the addition of cane sugar, dextrose, liquid glucose and dried
liquid glucose, eggs, fruits, juices, nuts, chocolate, edible flavours and
permitted food colours.
ii. may contain permitted stabilizers and emulsifiers not exceeding 0.5% by
weight of the product.
iii. shall contain not more than 2.0% milk fat, not less than 3.5% proteins and
not less than 20% total solids.
4. i. Plain ice cream - total volume of colour and flavour less than 5% of the
volume of the unfrozen ice cream; Not less than 10% milk fat, 20% total
milk solids and 1.6 lb food solids per gal of finished product
ii. Composite ice cream - total volume of colour and flavour less than 5% of
the volume of the unfrozen ice cream; n Not less than 8% of milk fat, 16%
total milk solids and 1.6 lb food solids per gal of finished product ot less
than 8% of milk fat, 16% total milk solids and 1.6 lb food solids per gal of
finished product.

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