Milkfat Case Study

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4.2.1 Blending of ice cream mixture
Following ingredients are blended together to produce ice cream mixture.
• Milkfat: >10% - 16%
• Milk solids-not-fat (snf): 9% - 12%
• Sucrose: 10% - 14%
• Corn syrup solids: 4% - 5%
• Stabilizers: 0% - 0.4%
• Emulsifiers: 0% - 0.25%
Water: 55% - 64%
4.2.2 Pasteurization of the ice cream mix
Second process of the ice cream production involved heating of the mixture in a large vat to at least 69°C and held for 30 minutes in order to eliminate bacteria.
4.2.3 Homogenization of Mix
Ice cream mix is homogenized (2500 to 3000 psi) to decrease the milk fat globule size to form a better emulsion and contribute to a smoother, creamier ice cream. Homogenization of the mix should take place at the pasteurizing temperature.
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First, global warming problem gives chance to the growing of frozen products consumption. Therefore, the opportunity to develop an ice cream business becomes greater because consumers will prefer to have frozen products such as ice cream to eliminate the uncomfortable hot feeling in hot weather and condition of high temperature.
Second, the health conscious about food and products consumed of people increases. The demand of healthy products becomes higher due to the increasing of health awareness. Therefore, products with low sugar contain are attractive to consumers nowadays.
Third, there is no gula apong flavour ice cream in the market. Therefore, our company expects gula apong flavour ice cream has chance to obtain a new market.
5.1.3 Market trends
Industry of ice cream and frozen dessert has large development in this recent years. On the other hand, ice cream industry will also have growth in future years because the ice cream consumption speed will be going up two times before the year 2050 (Climate change to force people to double ice cream concumption speed by 2050, 2015). Furthermore, more than half of global respondents (57%) are having more natural and healthy foods compared to three years ago which is 55% (Nielson,
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