Defination

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.