PENGOLAHAN SUSU

Part 2
Souvia Rahimah
Jatinangor April 2012

Jurusan Teknologi Industri Pangan

FTIP – Univesitas Padjadjaran
ICE CREAM
 Sejarah
It is uncertain how long ice cream has been produced, but it
probably originates from China. From very old writings it
has been learned that the Chinese liked a frozen product
made by mixing fruit juices with snow.
This technique later spread to ancient Greece and Rome,
where the wealthy, in particular, were partial to frozen
desserts.
After disappearing for several centuries, ice creams in
various forms reappeared in Italy in the Middle Ages, most
probably as a result of Marco Polo returning to Italy in 1295
after a 16–17 year stay in China, where he had learned to
appreciate a frozen dessert based on milk
 Categories of ice cream
Ice cream made exclusively from milk
products
Ice cream containing vegetable fat,
Sherbet ice cream made of fruit juice with
added milk fat and milk solids-non-fat,
Water ice made of water, sugar and fruit
concentrate.
Ice Cream Formula
 Proses
Pembuatan Es
Krim
 Ingredients
Fat
Milk solids-non-fat
(MSNF)
Sugar/non-sugar
sweetener
Emulsifiers/stabilisers
Flavouring agents
Colouring agents
 Fat
Fat : 10 – 15% wt. of dairy ice cream mix, may be milk fat
or vegetable fat.
Dapat berupa whole milk, cream, butter or AMF.
Dapat diganti lemak nabati seperti margarine atau minyak
(sunflower oil, coconut oil, soybean oil and rapeseed oil.
The use of vegetable fat results in a slight difference in
colour and flavour compared to milk fat. The differenceis
hardly noticeable if colouring and flavouring additives are
used.
Penggunaan lemak/minyak nabati dilarang di beberapa
negara.
 MSNF
Milk solids-non-fat terdiri dari proteins, lactose and mineral
salts.
Ditambahkan dalam bentuk milk powder and condensed
skimmilk.
Harus dalam proporsi yang tepat dengan jumlah lemak yang
ditambahkan : 11 – 11.5% wt. dengan jumlah lemak 10 –
12%.
MSNF, selain meningkatkan gizi juga berfungsi untuk
meningkatkan tekstur dengan cara mengikat air.
The protein component of MSNF also significantly affects the
correct distribution of air in the ice cream during the
freezing process.
 SUGAR
Sugar is added to adjust the solids content in the ice cream and to give
it the sweetness which customers prefer.
The ice cream mix normally contains between 10 and 18% wt. sugar.
Many factors influence the sweetening effect and product quality, and
many different types of sugar can be used, such as cane and beet sugar,
glucose, lactose and invert sugar (a mixture of glucose and fructose).
Sweetened condensed milk is sometimes used, contributing to both the
sweetening effect and the solids-non-fat content.
Ordinary sugar is sometimes dissolved in water; a concentration of 50 –
55% can be achieved at ambient temperature, and up to 70% at about
80°C. Liquid sugar is easier to handle than dry sugar.
Untuk es krim rendah kalori dan penderita diabetes digunakan
pemanis yang tidak/rendah kalori .
 EMULSIFIER
Emulsifiers are substances which assist emulsifcation by
reducing the surface tension of liquid products. They also help
to stabilise the emulsion.
Eggyolk is a well-known emulsifier, but is expensive and less
effective than the most commonly used types, which are mainly
non-ionic derivatives of natural fats which have been esterified
to give them one or more water-soluble (hydrophilic) radicals
bonded to one or more fat-soluble (lipophilic) radicals.
The emulsifiers used in ice cream manufacture can be divided
into four groups: glycerin esters, sorbitol esters, sugar esters
and esters of other origins. The amount added is usually 0.3 –
0.5% wt. of the ice cream mix.
 STABILIZER
A stabiliser is a substance which, when dispersed in a liquid
phase (water), binds a large number of water molecules.
This is called hydration and means that the stabiliser forms a
network which prevents the water molecules from moving
freely.
There are two types: protein and carbohydrate stabilisers.
The protein group includes gelatin, casein, albumin and
globulin.
The carbohydrate group includes marine colloids,
hemicellulose and modified cellulose compounds. The
stabiliser dosage is usually 0.2 – 0.4% wt. of the ice cream mix.
 FLAVORING
Flavouring additives are very important to the
customer’s choice of ice cream.
The most commonly used flavours are vanilla, nougat,
chocolate, strawberry and nut.
These can be added at the mixing stage.
nougat, nuts, fruit or jam, it is added when the mix has
been frozen.
Cocoa is used to give ice cream bars, cones and bricks a
coating of chocolate. For this purpose the cocoa is mixed
with fat – for example cocoa fat – to give the chocolate
coating the correct viscosity, elasticity and consistency.
 COLORING
Colouring agents are added to the mix to
give the ice cream an attractive appearance
and to improve the colour of fruit
flavouring additives.
The colouring agent is usually added in the
form of a concentrate.
 Weighing, measuring and mixing
all dry ingredients are weighed, whereas liquid
ingredients can be either weighed or proportioned by
volumetric meters
small capacities and small total volumes, dry ingredients
are generally weighed and supplied to the mix tanks by
hand.
Large-scale producers use automatic batching systems,
which are often custom-built to the user’s specifications.
The raw materials in the tank are heated and blended to
a homogenous mix, which is then pasteurised and
homogenised.
 Homogenisation and pasteurisation
In large-scale production the ice cream mix
flows through a filter to a balance tank and is
pumped from there to a plate heat exchanger
where it is preheated to 73 – 75°C.
In large-scale plants the homogenised mix is
returned to the plate heat exchanger and
pasteurised at 83 – 85°C for about 15
seconds. The pasteurised mix is then cooled
to 5°C and transferred to an ageing tank.
 Ageing
The mix must be aged for at least 4 hours at
a temperature between 2 and 5°C with
continuous gentle agitation. Ageing allows
time for the stabiliser to take effect and the
fat to crystallise.
 Continuous freezing
The continuous freezer has two functions:
to whip a controlled amount of air into the mix;
to freeze the water content in the mix to a large number of
small ice crystals.
The freezing process is very rapid; this is very important
for the formation of small ice crystals. The layer of frozen
mix on the cylinder wall is continuously scraped off by a
rotating knife-equipped mutator inside the cylinder.
From the ageing tanks the mix is passed to the
continuous freezer, where air is whipped in while it is
frozen to between –3°C and –6°C
 Packing, extrusion and moulding
Packing in cups, cones and containers
Ice cream is packed in cups, cones and containers (1 to 6
litres) in a rotary or in-line filling machine.
The packs are automatically lidded before leaving the
machine, after which they are passed through a hardening
tunnel where final freezing down to –20°C takes place.
Before or after hardening the products can be manually
or automatically packed in cartons or bundled.
Plastic tubs or cardboard cartons can be filled manually
from a can equipped to supply single or twin flavours.
 Packing, extrusion and moulding
Extrusion of sticks and stickless
products
Extruded ice cream products are
normally produced on a tray tunnel
extruder. The ice cream can be
extruded directly onto trays or into a
cup or cone, or on to a sandwich wafer.
Decoration can be applied, after which
the products are carried on the trays
through a hardening tunnel where they
are frozen to –20°C.
After hardening the products are
removed from the trays ready for
wrapping and packing in cartons,
either
 Packing, extrusion and moulding
Moulding of bars
Machines : stick novelty freezers, with pockets in
which the ice cream or water ice is moulded.
Ice cream is supplied direct from the continuous
freezer at a temperature of approx. –3°C. The
filled moulds are conveyed stepwise through a
brine solution having a temperature of –40°C,
which freezes the ice cream or water ice solution.
Sticks are inserted before the moulds are
completely frozen.
Ice Cream Freezer
 Hardening and cold storage
Process : –20°C in the hardening tunnel
For products produced in an extrusion line or a
stick novelty freezer, the hardening operation is
included in the process.
Products packed immediately after freezing must
however be transferred to a hardening tunnel.
After hardening the products are transferred to
the cold store at a temperature of –25 °C.
The storage period ranges from 0 to 9 months.
ICE CREAM
 Overview
Cheese has been made in most cultures from ancient times.
Cheese is a milk concentrate, the basic solids of which
consist mainly of protein, actually casein, and fat. The
residual liquid is called whey.
As a rule of thumb, the casein and fat in the milk are
concentrated approx. 10 times in production of hard and
some semi-hard types of cheese.
No strict definition of the concept of cheese is possible, as
so many variants exist.
A generally accepted classification of cheese is given in
FAO/WHO Standard No. A 6.
The moisture content of the cheese serves to distinguish various
categories, such as hard (low-moisture), semi-hard and soft cheeses. A
generally accepted classification of cheese is given in FAO/WHO
Standard No. A 6.
Each category is distinguished by a number of characteristics, such as
structure (texture, body), flavour and appearance, which result from the
choice of bacteria and technique employed.
Processed cheese is a heat-treated product based on different types of
cheese of varying age according to FAO/WHO Standards No. A 8
Whey cheese is a type of cheese predominantly produced in Norway and
Sweden and is defined according to FAO/WHO Standard No. A 7 as
follows:
Whey cheeses are products obtained by the concentration of whey and the
moulding of concentrated whey, with or without the addition of milk and milk
fat.
Cream cheese is a soft unripened cheese briefly described in the FAO/ WHO
Standard C 31 as possessing a mild creamy or acid flavour and aroma typical of
a milk product cultured with lactic acid and aromaproducing bacteria. It spreads
and mixes readily with other foods.
 Definitions
Cured or ripened cheese is cheese which is not ready for
consumption shortly after manufacture but which must be
held for such time, at such temperature, and under such
other conditions as will result in the necessary biochemical
and physical changes characterising the cheese.
Mould cured or mould ripened cheese is a cured cheese in
which the curing has been accomplished primarily by the
development of characteristic mould growth throughout
the interior and/or on the surface of the cheese.
Uncured, unripened, or fresh cheese is cheese which is ready
for consumption shortly after manufacture.
Classification of cheese
Classification of cheese
Process
 Preparation
Cheese milk
Fat standardisation
Fat relative to SNF (Casein) = F/SNF (Casein)
Pasteurisation
70-72°C/15-20 s (not always employed)
Cooling to about 30°C = renneting temperature
Options
Mechanical reduction of bacteria:
– Bactofugation
– Microfiltration
From milk to cheese
 Additives in Cheese Making
Starter
NaCl2
Carbon dioxide (CO2 )
Saltpetre (NaNO3 or KNO3)
Colouring agents
Rennet
 Starter
Starter
mesophilic cultures with a temperature optimum between 20
and 40°C
thermophilic cultures which develop at up to 45°C.
Three characteristics of starter cultures are of
primary importance in Cheesemaking :
ability to produce lactic acid
ability to break down the protein and, when applicable
ability to produce carbon dioxide (CO2).
The main task of the culture is to develop acid in the
curd.
 Calcium chloride (CaCl2 )
If the milk is of poor quality for cheesemaking, the coagulum will
be soft. This results in heavy losses of fines (casein) and fat as well
as poor syneresis during cheesemaking.
5 – 20 grams of calcium chloride per 100 kg of milk is normally
enough to achieve a constant coagulation time and result in
sufficient firmness of the coagulum. Excessive addition of calcium
chloride may make the coagulum so hard that it is difficult to cut.
For production of low-fat cheese, and if legally permitted, disodium
phosphate (Na2PO4), usually 10 – 20 g/kg, can sometimes be added
to the milk before the calcium chloride is added. This increases the
elasticity of the cogulum due to formation of colloidal calcium
phosphate (Ca3(PO4)2), which will have almost the same effect as
the milk fat globules entrapped in the curd.
 Carbon dioxide (CO2 )
Addition of CO2 is one method of
improving the quality of cheese milk.
Adding carbon dioxide by artificial means
lowers the pH of the milk: the original pH is
normally reduced by 0.1 to 0.3 units.
This will then result in shorter coagulation
time. The effect can be utilised to obtain the
same coagulation time with a smaller
amount of rennet.
 Saltpetre (NaNO3 or KNO3)
Fermentation problems may, as previously mentioned, be
experienced if the cheese milk contains butyric-acid bacteria
(Clostridia) and/or Coliform bacteria. Saltpetre (sodium or
potassium nitrate) can be used to counteract these bacteria, but
the dosage must be accurately determined with reference to the
composition of the milk, the process for the type of cheese, etc.,
as too much saltpetre will also inhibit growth of the starter.
Overdosage of saltpetre may affect the ripening of the cheese
or even stop the ripening process.
Saltpetre in high doses may discolour the cheese, causing
reddish streaks and an impure taste. The maximum permitted
dosage is about 30 grams of saltpetre per 100 kg of milk.
 Colouring agents
The colour of cheese is to a great extent
determined by the colour of the milk fat, and
undergoes seasonal variations. Colours such
as carotine and orleana, an anatto dye, are
used to correct these seasonal variations in
countries where colouring is permitted.
Green chlorophyll (contrast dye) is also used,
for example for blueveined cheese, to obtain a
“pale” colour as a contrast to the blue mould.
 Rennet
Except for types of fresh cheese such as cottage cheese and
quarg, in which the milk is clotted mainly by lactic acid, all
cheese manufacture depends upon formation of curd by the
action of rennet or similar enzymes.
Coagulation of casein is the fundamental process in
cheesemaking. It is generally done with rennet, but other
proteolytic enzymes can also be used, as well as
acidification of the casein to the iso-electric point (pH 4.6 –
4.7).
The active principle in rennet is an enzyme called
chymosine, and coagulation takes place shortly after the
rennet is added to the milk.
 Mekanisme kerja rennet
Mekanisme :
Transformation of casein to paracasein under the influence of rennet
Precipitation of paracasein in the presence of calcium ions.
The whole process is governed by the temperature, acidity,
and calcium content of the milk as well as other factors. The
optimum temperature for rennet is in the region of 40°C, but
lower temperatures are normally used in the practice,
basically to avoid excessive hardness of the coagulum.
Rennet is extracted from the stomachs of young calves and
marketed in form of a solution with a strength of 1:10 000 to
1:15 000, which means that one part of rennet can coagulate
10 000 – 15 000 parts of milk in 40 minutes at 35°C.
Bovine and porcine rennet are also used, often in combination
with calf rennet (50:50, 30:70, etc.). Rennet in powder form is
normally 10 times as strong as liquid rennet.
cheese