Non Dairy factory Project Reports and Books Frozen dairy food. Ice cream is made from cream or butterfat, milk, sugar, and flavourings. Fruit ices (nondairy frozen desserts) were introduced into Europe from the East sometime after being first described by Marco Polo in his journals. Creation of the first true cream ice is credited to a Parisian café owner named Tortoni in the late 18th century. The ice-cream cone originated at the 1904 World's Fair in St. Louis, Mo., U.S. Commercial ice cream is made by heating and blending its ingredients to form a mix, which is then pasteurized and homogenized. The mix is ripened for several hours and then agitated while being frozen to incorporate air; the highest-quality ice creams incorporate the least air. Ice cream is now available in hundreds, if not thousands, of flavours.
Nutritional Value and Classification of Ice Cream, Composition and Properties of Ice Cream Mixes, Raw Materials Used to Produce Ice Cream, Manufacturing Process, Ice Cream Freezing, Ice cream mix calculations, Packaging of Ice cream, Frozen Dairy products and Formulations, Ice Cream Varieties, Novelties and Specials , Ices and Sherbets, Laboratory Tests, Cost and Merchandising, Plant Economics of Ice Cream Stabilizer, Plant Economics of Ice Cream & Ice Candy, Plant Economics of Instant Ice Cream Mix, Plant Economics of Ice Cream of Different Flavours, Plant Economics of Cone for Softy ice cream , Plant Economics of Ice Cold Flavour Tea, Suppliers of Plant & Machineries, Suppliers of Raw Materials.