Most people are already aware of ice creams, which are frozen dairy products, due to their popularity. However, there are a number of other frozen dairy products other than ice cream that do not enjoy as much popularity. They are wonderful products with excellent nutritional value that you should try one of these days.
The list below explores the simple process you can follow to make for yourself some of these not so popular frozen dairy products.
The list of frozen dairy products
Soft serve dairy products
These include soft serve ice cream, ice milk, milk shake, mellorine, melted milk, and custards.
They are marketed and served in their soft form as soon as they leave the freezer (at between negative eight to negative six degrees centigrade). The actual freezing takes place at between negative 15 to negative 20°C for 3-5 minutes. The temperature is then increased to between negative 8 and negative 6°C.
This product should not contain any meat products. It is prepared by the following method:
Blend the dry non-fat ingredients in water
Then heat the mixture to 49°C to facilitate mixing
Pasteurize the mixture at 71°C/15 minutes
Homogenize the mixture at 2800 PSI
Cool the product to 4°C and hold for 4 hours to facilitate aging
Add the flavor components
Freeze the mixture while adding air into the mixture. The over-run should be less than or equal to the volume of the mixture.
All the equipment used to handle parevine must not be used to handle meat. It is made from vegetable fat, sugar and cereals. You may use eggs and egg products in the manufacturing process of this product.
When adding emulsifiers, add 0.2% of it and up to 0.5% of stabilizers.
The yoghurt is manufactured the same way as any other normal yoghurt. However, the stabilizer used here should be acid stable (e.g. gelatin). After the yoghurt is obtained, it is frozen to make the frozen product.
The finished product should have 0.5 – 2% butter fat content and at least 8.25% MSNF.
The final acidity should range between 0.5 – 0.9% lactic acid. It should have a smooth texture and flavoring agents such as vanilla may be used. In some cases, fruits can be used as well to impart flavor and to improve nutritive value.
This is a cheaper compromise of ice cream. It is similar to parevine in composition, only that animal/dairy products may replace the vegetable ingredients used in parevine.
The final product should have between 6 – 8% fat content.
The most common vegetable oils used include sunflower, rapeseed, and cottonseed oil. The oils are hydrogenated to turn them to fats, which improves the flavor and texture of the end product.
0.5 – 1% of stabilizers are used in the manufacturing process.
Manufacturing process follows the same steps used in making the ice cream. The color and flavor differs from the conventional ice cream due to the presence of vegetable fat used.
Made from sucrose and milk (either condensed or whole milk).
The final product should have at least 4% butterfat, 2 – 7% MSNF, 12 – 15% sugar, 13% emulsifier, and 0.6% stabilizer. There should be 70% water and the overrun should not exceed 85%.
Have a tart (high fruit acid content at 0.35%) and the sugar content ranges between 25 – 35%.
Sherbets have a relatively low overrun at between 30 – 40% and the MSNF content ranges between 2 – 5%.
Citric acid is the common acidulant, which explains the tart. It is added just after freezing to avoid curdling of milk. Fruit juices or artificial flavors can be used.
The acidulant used should be able to withstand high acidity e.g. gelatin; however, sodium carboxymethyl cellulose and pectin may also be used.
The product is frozen at -23°C and aged for between 12 – 24 hours.
The mixture can be pasteurized after mixing or the individual dairy ingredients can be pasteurized separately before pasteurization.