ANIMAL HUSBANDRY INFORMATION

PROCESSING AND VALUE ADDITION

Frozen Products

Ice cream

Method of preparation:

Initially dairyman should select the ingredients that are to be used in the preparation of the mix. It will include both the dairy and non-dairy ingredients. Sugar is added as the sweetening agent at the rate of 15 %. The figuring of the mix is done using the selected ingredients so that the mix will meet the standards. The mix is then preheated, homogenized, pasteurized and then cooled and aged for a period of 4 hours. After ageing, it is frozen using an ice cream freezer and hardened in hardening rooms and later sold. Procedure has been developed for preparation of “Kera-cream” by replacing part of milk and milk products in the recipe by coconut milk.

Kulfi

Kulfi is the indigenous ice cream frozen in small containers.

Method of preparation:

Milk is sweetened by addition of sugar to boiled milk and the product is concentrated to approximately 2:1. When the concentrate is cooled malai (indigenous cream), crushed nuts and the desired flavour are added and then well stirred. The mix is then placed in conical or cylindrical moulds of various capacities, which are closed on top. The mix in the moulds is frozen using large earthen vessel containing a mixture of ice and salt in the ratio of 1:1.

Last updated: 1-3-2007