- •Minerals
- •Vitamins
- •In some countries cane sugar is produced in small factories without use of centrifuges, and a dark-brown product, noncentrifugal sugar, is produced.
- •From the history of the food industry
- •Important materials in your food
- •Dried fruits
- •More healthul fats and oils
- •Methods of fruit and vegetables preservation
- •Margarine and butter
- •Different types of milk (Part 1)
- •Different types of milk (Part 2)
- •Nutritive value of ice cream
Nutritive value of ice cream
Ice cream is a frozen dairy product prepared by suitable blending and processing of cream and other dairy products together with sugar and flavour, with or without stabilizers or colour, and with the incorporation of air during the freezing process.
The nutrient component of the ice cream depends on the type of ice cream as well as the ingredients that are used in the manufacture of ice cream. On an average, the ice cream contains three times more fat and slightly more protein than that is present in milk. It is a rich source of calcium, phosphorous and other minerals important for bodybuilding.
It is also rich in lactose and good quality protein especially the amino acids tryptophane and lysine, which are generally lacking in other common foods. Ice cream is an excellent source of food energy because of rich fat content and sugar which will help in improving body weight. It is a good source of vitamin A, thiamine, niacin and vitamin E. Fruit ice creams are excellent source of vitamin C.
CHEESE
Cheese functions as the balance wheel of the dairy industry like butter. This holds good in developed dairying countries, whereas in developing countries production of cheese is in nascent stage. In countries with predominant vegetarian population, there is slackness in the growth of cheese industry because of use of animal rennet for clotting of milk. However, with the advent of alternatives for animal rennet, the cheese production is steadily looking up.
Cheese has been defined by Davis as a product made from the curd obtained from milk by coagulating the casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious microorganisms, from which part of the moisture has been removed by cutting, cooking and /or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperature and humidity.
According to PFA rules (1976) cheese (hard cheese) means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.