February 2025

Ice cream is the universal favorite, it is liked by almost all peoples. It’s a perfect blend of science, precision, and quality equipment. Have you ever thought about how this creamy dessert makes its way from raw ingredients to the freezer of your local store? Pranam Ji Engineering Works manufacture and supply prime food processing equipment, including machinery for ice cream production. We’ll share steps about how ice cream is manufactured, from mixing to packaging. Also Read : How to Start a Dairy Business in India Ingredients The first step in ice cream manufacturing is choosing high-quality raw materials. The basic ingredients include Milk or cream, Sugar, Emulsifiers and stabilizers, Flavorings (like vanilla, chocolate, fruits), Add-ins like nuts, cookies, or syrups (for special varieties). Consistency in ingredient quality ensures a smooth, creamy end product. Mixing All ingredients are blended in a large stainless steel mixing tank using precise proportions. This creates a uniform liquid mix that’s ready for pasteurization. High-speed mixers ensure complete dissolution of sugar and integration of emulsifiers and stabilizers. We offer strong mixing systems that provide consistent results and reduce batch time. Pasteurization Pasteurization is important to kill harmful bacteria and make the mix safe. The liquid mixture is heated to about 80°C and held for a few seconds before rapid cooling. This process also helps to activate emulsifiers and improve texture. Our pasteurization units ensure perfect heat treatment while maintaining ingredient integrity. Homogenization Next, the pasteurized mix goes through a homogenizer to break down fat molecules and create a smooth, stable texture. This step improves the body and mouthfeel of the final product and prevents fat separation during freezing. Aging The mix is then stored in aging tanks at around 4°C for 4–24 hours. Aging allows the fat to crystallize and the stabilizers to fully hydrate, enhancing whipping and texture during freezing. This is an important step to develop that signature creamy feel. Freezing The aged mix is pumped into a continuous freezer, where it is whipped and frozen simultaneously. Air is added during this stage, a process called overrun, which gives ice cream its light and fluffy consistency. Our continuous freezers are built for efficiency and consistent freezing performance. Flavoring & Inclusion At this stage, flavors like chocolate or strawberry are added. Solid inclusions such as nuts, cookie pieces, or fruit chunks are mixed in through inclusion feeders for uniform distribution. Packaging The finished ice cream is dispensed into cups, cones, or containers using automated filling machines, then sealed and labeled for distribution. Efficient and hygienic packaging is vital for shelf life and branding. Hardening & Storage The packaged ice cream is sent to a blast freezer where it is hardened at -20°C or lower. This final freezing ensures product stability during transport and storage. Once hardened, it’s stored in cold rooms until it’s shipped to retailers and consumers. Conclusion Now that you know how ice cream is manufactured, you can appreciate the blend of craftsmanship and engineering behind every scoop. If you’re a startup or an established brand, having the right equipment is crucial for quality and efficiency. Pranam Ji Engineering Works provide complete ice cream plant manufacturing solutions – from mixing tanks to packaging units – tailored to your business size and goals.

Milk Pasteurization Method

Milk is one of the most consuming foods in India, but it’s also highly perishable. To ensure its safety and extend shelf life, milk must go through an important process like pasteurization method. We specialized in providing high-performance dairy machinery like milk pasteurization systems for modern dairy businesses. We’ll explain the milk pasteurization method, its types, and why it plays an important role in the dairy industry. Also Read : Top dairy Equipment Manufacturers in India What is Milk Pasteurization? Milk pasteurization is the process of heating milk to a specific temperature for a fixed time and then fastly cooling it. This kills harmful pathogens like Salmonella, Listeria, E. coli, and other bacteria without altering the nutritional quality of milk. Named after the French scientist Louis Pasteur, this method ensures that milk is safe for consumption and has a longer shelf life — without using preservatives. Why is Pasteurization Important? Pasteurization is important process for milk because it kills harmful bacteria and pathogens, prevents spoilage and extends milk’s shelf life, preserves flavor and nutritional value, essential for compliance with FSSAI and global food safety standards. Milk Pasteurization Methods There are several methods of milk pasteurization, and the choice depends on the dairy plant’s scale and product requirements. Here are the most common methods used in India and globally: 1. Low-Temperature Long Time (LTLT) Method Temperature: 63°C Time: 30 minutes Used mainly in small-scale or batch processing systems LTLT is an older but effective method. Milk is heated in a large vat and held at the desired temperature before cooling. Though time-consuming, it’s still preferred by some for small-batch production or organic milk. 2. High-Temperature Short Time (HTST) Method Temperature: 72°C Time: 15 seconds Ideal for large-scale commercial production HTST is the most common milk pasteurization method in modern dairies. It uses a continuous flow system with plate heat exchangers to heat and then rapidly cool the milk. This method retains more nutrients and is energy-efficient. Our HTST pasteurizers ensure quick processing and high output with precise temperature control. 3. Ultra-High Temperature (UHT) Pasteurization Temperature: 135–150°C Time: 2–4 seconds Produces shelf-stable milk without refrigeration UHT is used for long-life milk (tetra packs). The milk is sterilized and then packaged in aseptic conditions. It’s ideal for companies targeting remote areas or export markets. We offer compact UHT systems for startups as well as large-scale setups for commercial dairy plants. Steps in the Milk Pasteurization Process Raw Milk Collection – Fresh milk is collected and filtered. Preheating – Milk is brought to a moderate temperature. Heating – The milk is heated to the target pasteurization temperature. Holding – Milk is held at this temperature for the required time. Cooling – The milk is rapidly cooled to 4°C. Storage/Packaging – Pasteurized milk is stored in insulated tanks or packaged immediately. Final Words When it comes to choosing the right milk pasteurization method it wholly depends on your business size, product goals, and budget. Whether you’re running a small dairy or a high-volume milk plant, pasteurization is a non-negotiable step for safety and success. Pranam Ji Engineering Works bring you reliable, and hygienic pasteurization equipment to help your business deliver pure, safe, and quality milk to every household.

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How Ice Cream Is Manufactured

Milk Pasteurization Method