Velda

18

clumsy

loud

full of crap

-pose health problems
Eg) allergy caused by the food allergens in brazil nuts, soy, fruits etc
Eg) GM soybean in US cause allergy in children. GM soybean contains more soy allergen as compare to the natural soybean. Moreover, the soy allergen is not susceptible to heat (during cooking). Besides that, the GM soybean contains a special type of protein (cannot be found in natural soybean). Hence, the soy allergen in GM soybean will cause allergy to the consumers.


- Genes transfer from GM crop to other crops through pollination
Eg) GM crop will cross-breed with the other natural crops GM crops (resistant to herbicides) cross-breed with the weeds. The weeds will be resistant to herbicides after pollination. As a result, a stronger herbicide would be used by the farmer in order to kill the weeds. This will harm the environment.


- Cause inadvertent harm to other living organisms
Eg)B.T corns many kinds of insects such as caterpillars of Monarch butterflies pollens from B.T corns are transfer to milkweed leaves. Hence, the caterpillars died after eating the transformed pollens (contain toxin).

Why do we have to genteically modify the foods???

-> global population keep increasing hence to there may not
be enough food to supply the whole population. Hence, people
thought of genetically modify the food. (increase food security)

-> Generally, GMOs are more resistant to pest. Hence, the
farmers need not use too much of the pesticides that will harm
human health.

-> GMOs are also resistant to herbicides.Hence, it helps the farmer
to save time and money (no need to use a large amount of
herbicides to get rid of the weeds)

-> Conventional crops are susceptible to harmful pathogens like
bacteria, fungi and viruses. However, GMOs are much more resistant
to these pathogens

->GMOs have higher nutritional content as compared to the normal
foods. In this way it helps to prevent malnutrition in countries
like Africa

->Some of the GMOs are not grown as crops hence, this saves soil
and water

->GMOs are considered environmental friendly as less hebicides and
pesticides are used

PRODUCT SPECIFICATION
Product Name and code:
Haagen Daiz Chocolate ice cream 34165

Composition:
Cream, skim milk, sugar, egg yolk, cocoa Processed with Alkali

Method of preservation:
Freezing during storage

Packaging:
High quality paper pulp

Storage condition:
Store at -25°C in freezer

Distribution method:
Freezer-covered truck

Shelf-Life:
1 year after manufacturing date

Instruction for use:
Do not refreeze the ice cream

Special labelling
-NIL-

Intended use:
For direct consumption

Target:
General public

Ingredients needed for Chocolate ice cream
1) Sunflower oil (fat),
2) milk solids non-fat,
3) stabilizer,
4) emulsifier,
5) flavouring agents,
6) colouring,
7) sweetener

FUNCTIOS OF INGREDIENTS:
Fat
- improves the mouthfeel and body of the ice cream (gives rich and smooth mouthfeel)
- good melting properties
- eg) cream, butter
Milk solids non-fat
- eg) vitamins and mineral and lactose, whey proteins
- proteins act as emulsifier and is hygroscopic and facilitates aeration (introducing air to the ice cream).
- proteins also contributes the elasticity of the ice cream
Stabilizer
- stabilizers contributes to the body and texture of the ice cream
- limit retrogradation of the ice cream during storage(inconstant temperature)
- indirectly extent the shelf life of the ice cream
- eg) gum, xanthan and gelatin
- carrageenan is a stabilizer most commonly used
Emulsifier
- helps in aeration of the ice cream
- enhances the body and texture of the ice cream (smoother)
- make sure that the proteins and fats are not separated (lowers the surface tension) and lead to coalescence affects the texture of the ice cream
- eg) lecithin
Flavouring agent
- impart flavour to the ice cream
- eg) chocolate flavour
Colouring
- impart desirable and attractive colours to the ice cream
- improves the overall appearances by making the ice cream look appealing


Composion of the ingredients in ice cream
FOR PREMIUM ICE CREAM:

Fat: 14-16 %
Milk solids non-fat: 7-8%
Sweetener: 13-17%
Stabilizer: 0-0.5%
Emulsifier: 0-0.5%
Total solids: 40-45%


Mixing of raw ingredients:
- blended together to form ice cream mixture according to the recipe.
- Heat the liquid (milk) ingredient till about 50°C.


Pasteurization:
- During batch and continuous pasteurization, pathogens would be killed. (controls bacterial count )
Eg) Listeria monocytogenes
- at 69°C for ½ hour and 80°C for 15-25sec

Homogenization:
- Force the hot ice cream mixture through small apertures thereby creating fat emulsion
- usually at the temperature of 63-77°C
- 2 stages of homogenization:
Fist stage: 2000-3000 psi gage (15.5-18.9 MPa)
2nd Stage: 500 psi gae (3.4MPa)
- prevent coalescence of fat globules  contributes to the smoothness of the ice cream & shortens the time for ageing


Ageing:
-Aging time would be approximately 4hrs. Mixture temperature  not exceed 4°C
-this temperature enable the fat to cool and crystallize and
-also increase the hygroscopic properties of milk proteins and stabilizers  result in a slight increase of the viscosity
- improve body and texture of the ice cream mixture

Freezing:
- 2 stages: whipping and freezing (essential process that contributes to the end quality of the ice cream)
Eg)mouthfeel
- Flavouring and colouring should be added prior freezing (make sure that that the ingredients are partially cooked or parsteurized before addition prevent microboial contamination)
-when the mixture pass through the freezer (Residence time) 0.4-2 min
-freezing rate: 5-27°C min-1  afterwhich the draw temperature  -6°C could be achieved
- % overrun= [(vol of ice cream produce- vol of mix used) / vol of mix used] x 100
-% overrun should not exceed 3 x and not less than 2.5x of the total solids composition to prevent loss in quality of the end product
-too muc or too little of the over run will affect the affect body and mouthfeel of the ice cream


Packaging:
-pack the ice cream into the suitable packaging material  transfer them in the hardening chamber
-should be done quickly so that the ice cream will not melt

Hardening:
- (-30°C) or lesser
-Most of the water freezes
- improve ice cream quality because small ice crystals are formed instead of big ones affects the shelf life of ice cream
- During hardening, the temperature of the freezers should be maintained at below -30 degree Celsius to retain the quality of the ice cream

Storage:
-Store the ice cream at -25 degree Celsius.
-should maintain a constant temperature
-should prevent heat shock from occurring large ice crystal form affect the quality of the ice cream

Ingredients needed for Chocolate ice cream

1) Coca powder
2) Milk
3) Eggs
4) Sugar
5) Vanilla extract
6) Table cream

Process of Ice Cream Making


1)Mixing of raw ingredients
2)Pasteurizing
3)Homogenizing
4)Aging the mixture
5)Freezing
6)Packaging
7)Hardening
8)Storage






Storage of ice cream

 Ensure the storage temperature is at least -25°C



Packaging of this ice cream

 Good insulating material
 High heat transfer rate

Haagen Daiz : paper cups

Recommendation:

Polypropylene (PP)
 will not crack easily
 heat resistance
 Air tight (prevent high humidity)


Cleaning of Ice cream machine
Clean-in-place system (CIP)
1) Remove left-over ice cream from the ice cream machine
2) Ensure that the power of the equipment is switched off
3) Disassemble the removable parts of the equipments
4) Wash and then rinse the removable parts by hand
5) Sanitize the parts
6) Let the washing solution run through the main unit
7) Let clean water run through the main unit
8) Let sanitizing solution run through the main unit
9) Fix the removable parts back to the main unit
10) Let the sanitizing solution run through the whole machine
Empty the left-over ice cream at every interval
Pasteurizer machine should be cleaned when a different ice cream flavour is introduced. (to prevent mixture of different flavours of ice cream)
 Come up with a routine inspection schedule
Eg) check the ice cream machines weekly (to prevent pest infestation and the check if there are any cracks in the machines because the metal fragments will migrate to the ice cream and cause physical contamination)
Hygiene and safety of workers:
- Should tie hair and wear hair net prevent hair from falling into ice cream (physical contamination) or even get caught in machines
- wear face mask prevent saliva and bacteria from getting into ice cream (physical contamination)
- wear gloves prevent bacteria from transferring form bare hands to ice cream (biological contamination)
- safety boots to prevent slips and falls
- should not wear jewellery prevent jewellery from dropping into the ice cream unknowingly (physical contamination)
- keep fingernails short and clean prevent dirt and germ from transferring to the ice cream (physical and biological contamination)
- practice good personal hygiene by washing hands after going to toilet and change their clothes regularly  prevent bacteria from transferring form dirty hands to ice cream (biological contamination)

-->from my research, i found out psychrophiles are most likely
to grow on ice-cream as they are able to survive in low
temperature.they can survive at lowest temperature of -10
degree celcius.

-->according to Sale of Food Act [4th Schedule], a maximum of
300 ppm of propionic acid is allow to be added to 'dessert,fruit
based, milk and cream' products.(e catagory closest to frozen
dessert)

-->according to Sale of Food Act [11th Schedule],microbes found
on Total Plate Count must not exceed 50,000 per gram and the
number of coliforms must not exceed 10 per gram.