February 2025 - Milk Plant Manufacturer

How Ice Cream Is Manufactured

For most people, the phrase ice cream conjures up memories of warm summers, slurping melted cones, banana splits, hot fudge sundaes, or buying a 99 cone from the local shop. Ice cream is the ultimate old- fashioned treat. This dessert has a history that stretches across the globe, with different countries enjoying various versions such as kulfi in India, gelato in Italy, and mochi in Japan. It seems every country has its own spin on the delicious frozen confection that we call ice cream. Production Of Ice Cream Ice cream is a beloved frozen dessert made from a mixture of milk, cream, sugar, and flavorings. The production process involves several key steps, ensuring a smooth, creamy texture and rich taste. Ingredients Selection The primary ingredients include milk, cream, sugar, and stabilizers. Flavoring agents such as vanilla, chocolate, or fruit extracts are added based on the desired flavor. Some recipes also include emulsifiers to improve texture. Mixing and Pasteurization The ingredients are blended to form a consistent mixture. This mixture is then pasteurized at around 80–85°C (176–185°F) to eliminate harmful bacteria. Pasteurization also helps dissolve sugar and stabilizers evenly. Homogenization After pasteurization, the mixture undergoes homogenization, where high pressure breaks down fat molecules into smaller particles. This process ensures a smoother texture and prevents the formation of ice crystals. Aging the Mixture The homogenized mix is cooled and stored at 4°C (39°F) for several hours. This aging process improves the texture and enhances the whipping ability of the mixture, making the final ice cream creamier. Freezing and Churning The aged mixture is transferred to a freezing machine, where it is churned continuously. Air is incorporated during this process to give the ice cream a light, fluffy texture. Rapid freezing prevents large ice crystals from forming. Addition of Mix-ins At this stage, solid ingredients like chocolate chips, nuts, or fruit pieces are added to the ice cream. These mix-ins are blended evenly before final freezing. Hardening and Packaging The ice cream is placed in deep freezers at -25°C (-13°F) to harden before being packaged and distributed. It is then ready to be enjoyed by consumers worldwide. Production Of Ice Cream Flowchart Here is a flowchart outlining the production of ice cream: Ingredient Selection ↓ Mixing of Ingredients ↓ Pasteurization (Heating the mixture to 80–85°C to kill bacteria) ↓ Homogenization (Breaking down fat molecules for smooth texture) ↓ Aging the Mixture (Cooling and storing the mixture for several hours) ↓ Freezing and Churning (Incorporating air and freezing the mixture) ↓ Addition of Mix-ins (Adding nuts, fruit, or chocolate chips) ↓ Hardening (Deep freezing at -25°C to firm up the ice cream) ↓ Packaging (Packing the ice cream into containers) ↓ Distribution (Shipping to retailers or consumers) Production of Ice Cream Machine The production of an ice cream machine involves precision engineering and advanced manufacturing processes to ensure efficient and high-quality performance. These machines are essential for commercial and home use, providing consistent freezing and churning for smooth ice cream texture. Design and Material Selection Manufacturers begin by designing the machine, selecting durable materials such as stainless steel for hygienic and long-lasting use. Food-grade plastics and rubber components are also used for safety and insulation. Manufacturing Process The production process starts with cutting and shaping metal sheets for the machine’s body. Components like the compressor, mixing paddles, and cooling systems are assembled using automated machinery. The refrigeration unit, which maintains optimal freezing, is carefully integrated. Assembly and Testing After assembling the machine, rigorous testing is conducted to check performance, energy efficiency, and durability. Quality control ensures the machine can consistently freeze and churn ice cream while maintaining temperature stability. Final Inspection and Packaging Before distribution, each unit undergoes a final inspection to meet industry standards. The machines are then packaged securely to prevent damage during transportation and shipped to retailers or customers worldwide. Why You Need: Production requirement includes dry store for ingredients and packaging mixing/ageing vat pasteuriser/homogeniser ice cream freezer – batch or continuous* packing machine/filler freezer room freezer store (packaged product). A batch freezer is ideal for small runs and for those starting out in production. A continuous freezer, as the name suggests, works for several hours, as long as ice cream mix is fed into the hopper. Visit Best Ice Cream Machine Manufacturer in India Pranam Ji Engineering Works is a leading manufacturer & supplier of Ice Cream Plant, Ice Cream Mix Plant, Natural Ice Cream Mini Plant, 500 liter Ice cream Making Plant, Mini Ice Cream Plant, Automatic Ice Cream Plant, fully automatic ice cream plant, ice cream plant for sale, ice cream plant based, ice cream plant near me, 200 litre ice cream plant price in Uttar Pradesh, India. We have 20+year of experienced expertise, If you are interested so call on 09997737365, 7017598033 or write us at salespranamjiew@gmail.com

Milk Pasteurization Method

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Pranam Ji Engineering Works offers high-quality dairy machinery to ensure the best practices in milk processing. One of the most critical steps in milk processing is the Milk Pasteurization Method, a widely used technique to ensure milk safety and quality. Let’s take a closer look at what it entails and why it’s important. What is Milk Pasteurization? Milk pasteurization is a heat treatment process that destroys harmful bacteria and pathogens in raw milk while preserving its nutritional value and flavor. It was first developed by French scientist Louis Pasteur in the 19th century and is now a standard method in dairy production. The pasteurization process helps to extend the shelf life of milk, making it safer for consumption and reducing the risk of foodborne illnesses. Benefits of the Milk Pasteurization Method Methods of Pasteurization There are many different levels and methods of pasteurization, which vary based off the temperatures used to heat up a product and the amount of time spent doing so. Deciding on what pasteurization method to use largely depends on the type of product you’re working with. When it comes to pasteurizing dairy products such as milk and cream, two of the most common types are vat pasteurization and HTST pasteurization. Vat Pasteurization Vat Pasteurization, also called batch pasteurization or the holding method, is one of the earliest techniques used for pasteurization dairy products. Beyond milk processing, this method is widely utilized in the dairy industry for producing yogurt, cheese, ice cream mixes, and other products. Vat pasteurization works by heating every particle of milk or cream in specially designed and operated equipment for 30 minutes, a significantly longer time compared to other pasteurization methods, effectively destroying harmful bacteria. Recommended Temperature For Vat Pasteurization It is necessary to heat the milk product to 145°F (63°C) for 30 minutes. If the fat content of the milk product is 10 percent or greater, or a total solids of 18% or greater, or if it contains added sweeteners, the specified temperature shall be increased by 5°F (3°C). The presence of both butter granules and cream plug are possible in milk and cream. Heating & Agitation Method For Vat Pasteurization For the right balance of heating and agitation, it is important to efficiently operate a vat pasteurizer. If the heating temperatures are too low, the milk product temperature will not rise quickly enough. If heating temperatures are too high, the milk product may “cook on” the heating surface. The speed of heating is affected by the ability of your agitator to keep the product moving to, and away from, the heating surface. However, simply speeding up your agitator will not necessarily give you the desired result. Agitators are designed for certain speeds and highly efficient agitators may require high heating water temperatures. Failure to balance the heating surface with your agitation type and speed can result in improper pasteurization. Holding Period For Vat Pasteurization Vat pasteurization has to be done at a high temperature for a long time period. During the holding period, the vat must remain closed to prevent cooling from occurring during pasteurization. Vats should have an airspace heater to keep the air above the product at or above 145°F. Airspace heaters also ensure the pasteurization of milk droplets that are splashed on the sides of the vat and condensate on the inside of the vat cover. The bottom and sides of the vat must be insulated or jacketed to maintain proper temperatures during the holding period. HTST Pasteurization HTST Pasteurization, or High Temperature Short Time pasteurization, also known as flash pasteurization or the continuous method, is one of the most widely used pasteurization techniques today. This method involves a continuous process that quickly and efficiently destroys harmful microorganisms in milk and dairy products, ensuring both safety and quality. Recommended Temperature For HTST Pasteurization HTST pasteurization, milk must be rapidly heated to a minimum temperature of 161°F (72°C) for at least 15 seconds, followed by quick cooling. If the milk product has a fat content of 10% or higher, a total solids content of 18% or greater, or contains added sweeteners, the required temperature should be increased by 5°F (3°C). Components of an HTST Pasteurization System An HTST pasteurization system is a modular unit that includes a Plate Heat Exchanger (PHE), stainless steel storage tank, feed pumps, holding tube, flow diversion valve, and pasteurized milk tank. The heat exchanger sends the product through a series of stainless steel plates. The product flows on one side while the heating media flows on the opposite side to raise the temperature of the milk. If the required temperature or time requirements are not met then a flow diversion valve re-routes the product back through the heat exchanger. Benefits of HTST Pasteurization Vat pasteurization is the oldest method for pasteurizing food products, but High Temperature Short Time has gained favor with many in the food industry over the years. Some of the advantages of HTST include: Choosing Best Pasteurization Method When you are trying to decide which pasteurization method will be best for your application, there are lots of things to think about. First of all, the most important factor you need to consider is your budget, then the value of the product you’re pasteurizing, and the heating pace you desire. Small-scale dairy operations tend to go with vat pasteurization. When it comes to financials, the holding method is the lower cost option. If you’re working with smaller batches, the lower temperatures and longer times can be more ideal. Processing plants that handle less than 1000 gallons daily may also use the pasteurizing vat as the storage tank. Standardization and the adding of vitamin concentrates can be done in the vat pasteurizer before heating. If a processing plant handles volumes in excess, then HTST would be the most economical and successful option. HTST systems are designed to work with increased quantities at higher efficiencies. But since the continuous method requires more components, it can be more expensive than the holding method. Additional

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