Jump to content

  • View Unreplied Topics
  • Quick Navigation
  1. International Food Safety and Quality Network
  2. → Global Food Safety Standards
  3. → Quality, Health, Safety & Environmental Standards
  4. 519Online Users

Photo

Quality control parameters to look for during ice cream manufacture

Started by agwanda, Jul 15 2013 01:33 PM
Share this

  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

agwanda

    Grade - MIFSQN

  • IFSQN Member
  • 81 posts
  • 8 thanks
0
Neutral

  • Kenya
    Kenya
  • Gender:Male
  • Location:Nairobi, Kenya
  • Interests:Quality Management Systems, Food Safety (ISO 22000:2005) HACCP, Microbiology, Food Processing and Packaging

Posted 15 July 2013 - 01:33 PM

Hi Guys,

 

I am new in an ice cream plant and I would like to understand some of the quality control parameters to look for during ice cream manufacture. I would also aapreciate if one could share a typical quality assurance batch card or template for an HTST ice cream process.

 

Regards,

 

Agwanda


  • 0
The sky is the limit..........!

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,627 posts
  • 1381 thanks
746
Excellent

  • Earth
    Earth
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 24 July 2013 - 04:30 PM

Hi Guys,

 

I am new in an ice cream plant and I would like to understand some of the quality control parameters to look for during ice cream manufacture. I would also aapreciate if one could share a typical quality assurance batch card or template for an HTST ice cream process.

 

Regards,

 

Agwanda

 

Hi Agwanda,

 

This will depend on product and recipe but typical parameters are:

Total Solids

Butterfat

Brix

Acidity/pH

Phosphatase

Smell

Taste

Colour

Appearance

Overrun

Temperature

Viscosity

Weight

Code

Seal

Packaging

 

Regards,

 

Tony


  • 0

Celebrating 15 years of IFSQN Implementation Packages: 

:cheers: 

 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical Internal Auditor Training for Food Operations Webinar - Friday December 06, 2024 - Now available via the webinar recording

Fantastic value at $97/per person, but don’t take our word for it, read the Customer Reviews here

agwanda

    Grade - MIFSQN

  • IFSQN Member
  • 81 posts
  • 8 thanks
0
Neutral

  • Kenya
    Kenya
  • Gender:Male
  • Location:Nairobi, Kenya
  • Interests:Quality Management Systems, Food Safety (ISO 22000:2005) HACCP, Microbiology, Food Processing and Packaging

Posted 24 July 2013 - 07:08 PM

Dear Tony,

 

Thanks for your insight. Could you conversant with some of the typical limits for the listed parameters especially for dairy ice cream? I know different organizations could be having different internal standards. this will be very complimentary to me. Thanks in davance.

 

 

Regards,

 

Agwanda


  • 0
The sky is the limit..........!

Cahaya

    Grade - Active

  • IFSQN Associate
  • 15 posts
  • 2 thanks
0
Neutral

  • Malaysia
    Malaysia

Posted 20 May 2015 - 08:34 AM

Hi Agwanda and Tony-C,

 

I'm jumping from poultry manufacturing plant to ice-cream plant. Hope you can share some information.

 

Thanks, 

Cahaya


  • 0

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,920 posts
  • 1373 thanks
926
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 20 May 2015 - 08:48 AM

Hi Agwanda and Tony-C,

 

I'm jumping from poultry manufacturing plant to ice-cream plant. Hope you can share some information.

 

Thanks, 

Cahaya

 

 

Welcome Cahaya, what information are you looking for?

 

Regards,

Simon


  • 0

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx
 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

Cahaya

    Grade - Active

  • IFSQN Associate
  • 15 posts
  • 2 thanks
0
Neutral

  • Malaysia
    Malaysia

Posted 20 May 2015 - 09:08 AM

Hi Simon, 

 

Im referring to the Tony recomendation on controlling the quality in processing the ice cream. I wonder what method or equipment that most suitable to check the viscosity... I used to work with a laboratory where there were Brokfield, Bostwick and Zahn Cup. 

 

And what method is checking the total solid, butter fat, and phosphate? Im totally blur. As today is my 3rd day here. 

 

Im hoping to find any article about the ice cream making especially the functional of every step. 

 

Thanks, 

 

Cahaya


  • 0
Back to Quality, Health, Safety & Environmental Standards

Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

  1. International Food Safety and Quality Network
  2. → Global Food Safety Standards
  3. → Quality, Health, Safety & Environmental Standards