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Topic: Ice-Cream: Separators involved  (Read 4721 times)

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Offline arie

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Ice-Cream: Separators involved
« on: March 07, 2007, 04:49:02 AM »
Hi everybody.

I'm now doing a project of the subject, Separation Technology.
I've brief most of the books but they don't have detail on the separation technologies involved in manufacturing of ICE-CREAM.

So, can you guys recommend any good website, journals or books that fits the bill? I'll like to do the literature survey first before I visit the ice-cream manufacturer.
Thank you!

Offline eugenedakin

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Re: Ice-Cream: Separators involved
« Reply #1 on: March 18, 2007, 03:13:58 AM »
Hello arie,

Yummmm.. a delicious topic..

I have a great deal of experience with separation technology.

In a sentence or two, milk is seperated, and cream is one of the parts that is removed.  The cream is then cooled (previously in history with ice, therefore ice-cream was made).

First, check out seperation with milk at:
and search for the term: centrifugal cream separators, or for the title: Creaming and homogenization.

Next, look up ice cream at the following link:

I hope you enjoy this tastey topic  ;)


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Offline arie

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Re: Ice-Cream: Separators involved
« Reply #2 on: March 19, 2007, 02:47:15 AM »
Hi Mr Eugene,

Thank you very much for your help, I've got the info I need for my project.

Anyway, it seems like the separation technology only applied by certain "super famous" brand of ice-cream and for this moment they don't have time to entertain us, so our group would forget about the visit :)

Thanks a lot for your help, for all the subject I'd been put in this forum, you are the first and only one that reply me. :-*

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