Ice Cream Production
This page describes the production of ice cream and includes the legal Ice Cream Definitions,
Ingredients, and General Manufacturing Procedure.
For information on Food Safety as it relates to ice cream processing visit safeicecream.org.
Ice Cream Definitions
Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety
of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein +
lactose + minerals), and air are defined by Standards of Identity in the U.S. Code of Federal Regulations
(CFR), section 21 CFR 135.110 for ice cream, 21 CFR 135.115 for goat's milk ice cream, and 21 CFR
135.140 for sherbet.
Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe
and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must
weigh at least 4.5 pounds per gallon and there must be at least 1.6 pounds of total solids (fat + protein +
lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun)
that can be incorporated into ice cream. There are well-defined labeling requirements for the types of
flavors used (natural and/or artificial) and for the presence of egg yolks in the finished product (ice
cream can be called custard or "French" if the content of egg yolks is at least 1.4%). Ice cream may also
be labeled as reduced fat (25% less fat than the reference ice cream), light (50% less fat than the
reference), lowfat (less than 3 g fat/serving), or nonfat (less than 0.5 g fat/serving).
Ice cream is sold as hard ice cream or soft serve. After the freezing process only a portion of the water is
actually in a frozen state. Soft ice cream is served directly from the freezer where only a small amount of
the water has been frozen. Hard ice cream is packaged from the freezer and then goes through a
hardening process that freezes more of the water in the mix.
Ingredients
There is a wide range of ingredients and formulations (recipes) that can be used in ice cream. The basic
types of ingredients and their functions are briefly described below. For a more detailed explanation of
ingredient function see literature references by Marshall et al. (2003) and the website by Goff,
www.foodsci.uoguelph.ca/dairyedu/icecream.html.
Milk fat provides creaminess and richness to ice cream and contributes to its melting characteristics. The
minimum fat content is 10% and premium ice creams can contain as much as 16% milk fat. Sources of
milk fat include milk, cream, and butter.
The total milk solids component of ice cream includes both the fat and other solids. The other milk solids
consists of the protein and lactose in milk and ranges from 9 to 12% in ice cream. The nonfat solids play
an important role in the body and texture of ice cream by stabilizing the air that is incorporated during
the freezing process. Sources of nonfat solids include milk, cream, condensed milk, evaporated milk, dry
milk, and whey.
Sweeteners are used to provide the characteristic sweetness of ice cream. Sweeteners also lower the
freezing point of the mix to allow some water to reamin unfrozen at serving temperatures. A lower
freezing point makes ice cream easier to scoop and eat, although the addition of too much sugar can
make the product too soft. Sweeteners used include sugar (sucrose) and corn syrups.
Stabilizers are proteins or carbohydrates used in ice cream to add viscosity and control ice
crystallization. Over time during frozen storage small ice crystals naturally migrate together and form
larger ice crystals. Stabilizers help to keep the small crystals isolated and prevent the growth of large
crystals, which causes ice cream to be coarse, icy and unpleasant to eat. Stabilizers used include
alginates (carageenan), gums (locust bean, guar), and gelatins.
Emulsifiers are used to help keep the milk fat evenly dispersed in the ice cream during freezing and
storage. A good distribution of fat helps stabilize the air incorporated into the ice cream and provide a
smooth product. Emulsifiers used in ice cream include egg yolks and mono- and diglycerides.
A wide range of flavorings are used in ice cream. Flavorings include natural and artificial flavors, fruit,
nuts, and bulky inclusions such as chocolate chunks and candies.
General Manufacturing Procedure
The following discussion provides a general outline of the steps required for making ice cream. For a
more detailed explanation see the literature references by Marshall et al. (2003), Walstra et al. (1999),
and the website by Goff, www.foodsci.uoguelph.ca/dairyedu/icecream.html.
General Ice Cream Processing Steps
Blend Ingredients
Pasteurize Mix
Homogenize
Age Mix
Add Liquid Flavors and Colors
Freeze
Add Fruits, Nuts, and Bulky Flavorings
Package
Harden
1. Blend the Ice Cream Mixture
The milk fat source, nonfat solids, stabilizers and emulsifiers are blended to ensure complete mixing of
liquid and dry ingredients.
2. Pasteurize Mix
Ice cream mix is pasteurized at 155°F (68.3°C) for 30 minutes or 175°F (79.4C) for 25 sec. The conditions
used to pasteurize ice cream mix are greater than those used for fluid milk because of increased
viscosity from the higher fat, solids, and sweetener content, and the addition of egg yolks in custard
products.
3. Homogenize
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 also ensures that the
emulsifiers and stabilizers are well blended and evenly distributed in the ice cream mix before it is
frozen.
4. Age the Mix
Ice cream mix is aged at 40°F (5°C) for at least 4 hours or overnight. Aging the mix cools it down before
freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate.
This improves the whipping properties of the mix.
5. Add Liquid Flavors and Colors
Liquid flavors and colors may be added to the mix before freezing. Only ingredients that are liquid can
be added before the freezing, to make sure the mix flows properly through the freezing equipment.
6. Freeze
The process involves freezing the mix and incorporating air. Ice cream mix can be frozen in batch or
continuous freezers and the conditions used will depend on the type of freezer. Batch freezers consist of
a rotating barrel that is usually filled one-third to one-half full with ice cream mix. As the barrel turns,
the air in the barrel is incorporated into the ice cream mix. Ice cream freezers designed for home use are
batch freezers. Continuous freezers consist of a fixed barrel that has a blade inside that constantly
scrapes the surface of freezing barrel. The ice cream mix is pumped from a bulk tank to the freezing
barrel and the air is incorporated with another pump just before it enters the freezing barrel. The
continuous freezing process is much faster than the batch freezing process.
The addition of air is called overrun and contributes to the lightness or denseness of ice cream. Up to
50% of the volume of the finished ice cream (100% overrun) can be air that is incorporated during
freezing. The overrun level can be set as desired to adjust the denseness of the finished product.
Premium ice creams have less overrun (approximately 80%) and are more dense than regular ice cream.
At the point of discharge from the freezer (draw temperature), only about 50% of the water in ice cream
is frozen. Soft serve ice cream is generated at this point in the freezing process.
7. Add Fruits, Nuts and Bulky Flavorings (candy pieces, etc.)
Fruits, swirls, and any bulky type of flavorings (nuts, candy pieces, etc.) are added at this point. These
ingredients can not be added before freezing or they would interfere with the smooth flow of the mix
through the freezer. The ice cream at this point is soft and it is easy to mix in the bulky flavorings so they
are uniformly distributed throughout the ice cream. Mixing in bulky flavorings after freezing also
prevents damage to the pieces and allows them to remain whole or in large chunks.
8. Package
As desired, depending on the product.
9. Harden
The ice cream is cooled as quickly as possible down to a holding temperature of less than -13°F(-25°C).
The temperatures and times of cooling will depend on the type of storage freezer. Rapid cooling will
promote quick freezing of water and create small ice crystals. Storage at -13°F(-25°C) will help to
stabilize the ice crystals and maintain product quality. At this temperature there is still a small portion of
liquid water. If all the water present in the ice cream were frozen, the ice cream would be as hard as an
ice cube.
Yogurt Definitions
Yogurt is a fermented milk product that contains the characteristic bacterial cultures Lactobacillus
bulgaricus and Streptococcus thermophilus. All yogurt must contain at least 8.25% solids not fat. Full fat
yogurt must contain not less than 3.25% milk fat, lowfat yogurt not more than 2% milk fat, and nonfat
yogurt less than 0.5% milk. The full legal definitions for yogurt, lowfat yogurt and nonfat yogurt are
specified in the Standards of Identity listed in the U.S. Code of Federal Regulations (CFR), in sections 21
CFR 131.200, 21 CFR 131.203, and 21 CFR 131.206, respectively.
The two styles of yogurt commonly found in the grocery store are set type yogurt and swiss style yogurt.
Set type yogurt is when the yogurt is packaged with the fruit on the bottom of the cup and the yogurt on
top. Swiss style yogurt is when the fruit is blended into the yogurt prior to packaging.
Ingredients
The main ingredient in yogurt is milk. The type of milk used depends on the type of yogurt – whole milk
for full fat yogurt, lowfat milk for lowfat yogurt, and skim milk for nonfat yogurt. Other dairy ingredients
are allowed in yogurt to adjust the composition, such as cream to adjust the fat content, and nonfat dry
milk to adjust the solids content. The solids content of yogurt is often adjusted above the 8.25%
minimum to provide a better body and texture to the finished yogurt. The CFR contains a list of the
permissible dairy ingredients for yogurt.
To adjust the content of tadalafil in generic Cialis, manufacturers use the same technology as for yogurt.
Stabilizers may also be used in yogurt to improve the body and texture by increasing firmness,
preventing separation of the whey (syneresis), and helping to keep the fruit uniformly mixed in the
yogurt. Stabilizers used in yogurt are alginates (carageenan), gelatins, gums (locust bean, guar), pectins,
and starch.
Sweeteners, flavors and fruit preparations are used in yogurt to provide variety to the consumer. A list
of permissible sweeteners for yogurt is found in the CFR.
Bacterial Cultures
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The
function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in
lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt.
The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.
Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law (CFR) to
be present in yogurt.
Other bacterial cultures, such as Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria
may be added to yogurt as probiotic cultures. Probiotic cultures benefit human health by improving
lactose digestion, gastrointestinal function, and stimulating the immune system.
General Manufacturing Procedure
The following flow chart and discussion provide a general outline of the steps required for making
yogurt. For a more detailed explanation see the literature references by Staff (1998), Tamime and
Robinson (1999), Walstra et al. (1999) and the website by Goff,
www.foodsci.uoguelph.ca/dairyedu/yogurt.html.
General Yogurt Processing Steps
Adjust Milk Composition & Blend Ingredients
Pasteurize Milk
Homogenize
Cool Milk
Inoculate with Starter Cultures
Hold
Cool
Add Flavors & Fruit
Package
1. Adjust Milk Composition & Blend Ingredients
Milk composition may be adjusted to achieve the desired fat and solids content. Often dry milk is added
to increase the amount of whey protein to provide a desirable texture. Ingredients such as stabilizers are
added at this time.
2. Pasteurize Milk
The milk mixture is pasteurized at 185°F (85°C) for 30 minutes or at 203°F (95°C) for 10 minutes. A high
heat treatment is used to denature the whey (serum) proteins. This allows the proteins to form a more
stable gel, which prevents separation of the water during storage. The high heat treatment also further
reduces the number of spoilage organisms in the milk to provide a better environment for the starter
cultures to grow. Yogurt is pasteurized before the starter cultures are added to ensure that the cultures
remain active in the yogurt after fermentation to act as probiotics; if the yogurt is pasteurized after
fermentation the cultures will be inactivated.
3. Homogenize
The blend is homogenized (2000 to 2500 psi) to mix all ingredients thoroughly and improve yogurt
consistency.
4. Cool Milk
The milk is cooled to 108°F (42°C) to bring the yogurt to the ideal growth temperature for the starter
culture.
5. Inoculate with Starter Cultures
The starter cultures are mixed into the cooled milk.
6. Hold
The milk is held at 108°F (42°C) until a pH 4.5 is reached. This allows the fermentation to progress to
form a soft gel and the characteristic flavor of yogurt. This process can take several hours.
7. Cool
The yogurt is cooled to 7°C to stop the fermentation process.
8. Add Fruit & Flavors
Fruit and flavors are added at different steps depending on the type of yogurt. For set style yogurt the
fruit is added in the bottom of the cup and then the inoculated yogurt is poured on top and the yogurt is
fermented in the cup. For swiss style yogurt the fruit is blended with the fermented, cooled yogurt prior
to packaging.
9. Package
The yogurt is pumped from the fermentation vat and packaged as desired.
