PM FME- Detailed Project Report of Ice Cream Making Unit
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2. ABOUT THE PRODUCT
2.1. PRODUCT INTRODUCTION:
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from
dairy milk or cream and is flavored with a sweetener, either sugar or an alternative, and any
spice, such as cocoa or vanilla. Ice cream may be served in dishes, for eating with a spoon, or
licked from edible cones. Ice cream may be served with other desserts, such as apple pie, or as an
ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such
as Baked Alaska.
Ice cream is a mixture of milk, cream, sugar, and sometimes other ingredients that has been
frozen into a soft, creamy delight using special techniques. Ice cream has been a popular treat for
hundreds of years but has only become commonplace since the widespread use of refrigeration.
The exploding popularity of ice cream has led to a number of ice-cream variations including
frozen custard, frozen yogurt, and even non-dairy versions made with ingredients like coconut
milk.
The development of ice harvesting and the invention of the insulated icehouse in the nineteenth
century made ice more accessible to the general public. In 1846, Nancy Johnson designed a
hand-cranked ice cream freezer that improved production slightly. The first documented full-
time manufacturing of ice cream took place in Baltimore, Maryland, in 1851 when a milk dealer
named Jacob Fussell found himself with a surplus of fresh cream. Workipg quickly before the
cream soured, Fussell made an abundance of ice cream and sold it at a discount. The popular
demand soon convinced him that selling ice cream was more profitable than selling milk.
However, production was still cumbersome, and the industry grew slowly until the
industrialization movement of the early twentieth century brought electric power, steam power,
and mechanical refrigeration.