Troubleshooting in Ice-Cream & Kulfi
Make the best quality ice-cream and kulfi like an expert
The all time favorite dessert of people is ice-cream. Consumed in all seasons, good quality frozen dairy products have a very high demand across all geographies.
An ice cream maker has to simultaneously freeze the mixture while churning it so as to aerate the mixture and keep the ice crystals small (less than 50 μm). As a result, most ice creams are ready to consume immediately, otherwise there are huge ice crystal formations on the ice cream. Learn more about how to make the perfect Ice cream and its Troubleshooting from the best dairy troubleshooter in India.
ORIGINAL PRICE OF COURSE Rs 599. AFTER DISCOUNT Rs 299
Dr. Rajendra Kokane has over 40 years of rich experience in the field of manufacturing traditional Indian and innovative milk products. He is an M.Sc., Ph.D. in Dairy Technology and has taught graduate, postgraduate and doctoral students for over 30 years as a faculty member in Bombay Veterinary College, Mumbai. He has over 15 + years of rich industrial experience having guided some of the leading dairy product manufacturing companies in India and USA. He was a member of, IDP of Export Inspection Agency, Mumbai since 2002 and audited more than 100 dairy plants in Maharashtra for MMPO, FSSAI, and Export License over the past 13 years. A recipient of several prestigious awards, Dr. Kokane is affiliated with numerous industry associations and high-level technical committees in the dairy industry. View detailed profile
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StartLecture 1- Ice-cream Making Intro (2:44)
StartLecture 2- Ice cream- Selection Of Ingredients (4:48)
StartLecture 3- Figuring Of Mix (3:07)
StartLecture 4- Making Of Mix (1:59)
StartLecture 5- Homogenization of Ice-cream Mix (0:53)
StartLecture 6- Ageing of mix (0:46)
StartLecture 7- Sudden Shock Technique (0:48)
StartLecture 8- Freezing Of Mix (2:12)
StartLecture 9- Packaging Of Mix (1:13)
StartLecture 10- Hardening Of Mix (1:34)
StartLecture 11 - Complete Troubleshooting In Ice cream (10:45)
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