Ice Cream Production: Process, Ingredients Analysis, and Formulation Calculations

Description

400 Level Chemistry Department exam questions and detailed answers. Download the answers in document format. Correct, detailed, and straightforward answers.

Questions:

a. Using a schematic flow diagram show the method of production of ice cream.

b. Give the advantages and disadvantages of the following in ice cream production:
i. Milk solid not fat (MSNF)
ii. Milk fat
iii. Egg yolk

c. An ice cream mix has 20% fat, 15% sugar, 0.5% stabilizer, and 5% egg yolk. Calculate the highest percentage MSNF that could be used in:
i. Rapid turnover operation
ii. Slow turnover operation

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