EXPERIMENT 17 MANUFACTURE

_________________ OF KULFI_________
Structure

17.1 Introduction
17.2 Objectives
17.3 Experiments
Principle
Requirements
Procedure
Observation
Results
17.4 Precautions

17.1 INTRODUCTION
Kulfi is a typical indigenous frozen dessert sold by small vendors in many parts
of this country. It is characterized by slight whitish to brownish appearance,
compact body, icy texture and nutty, caramel flavour. It is popular in northern,
central and western parts of India. In the traditional process, milk is thickened in
a shallow pan with constant agitation. Sugar, nuts, essence and colour are added
towards the finishing stages. Concentrated mass is poured into metallic moulds
and frozen in a mixture of ice and salt.

17.2 OBJECTIVES
l To learn the technology for preparation of good quality kulfi.

l To know about the traditional and industrial process for manufacture of kulfi.

l To calculate the cost of manufacture of kulfi.

17.3 EXPERIMENT
i. Principal

Cow, buffalo or mixed milk either as such or skimmed partially is concentrated

in a large open pan kept over a fire hearth and then stirred with required amount
of sugar, colour and flavour. The addition of nuts is optional. The mix after
cooling is filled in suitable conical containers. The containers with kulfi mix are
then immersed in salt – ice mixture in an earthen pot and frozen.

ii. Requirement

Machinery/ Instrument

Steam kettle/ Shallow pan

Batch freezer 69
Practical
Manual— Dairy Metallic (Aluminium or stainless steel) kulfi moulds Brine tank (at
P d t III
-23 to -30 C)

Chemical/materials

Milk

Cream

Skim milk powder

Sugar

Stabilizer

Flavouring and colouring ingredients

Coarse Salt

Ice

iii. Procedure

Traditional method:

1. Fresh, clean whole milk is standardized to 5% fat and 9% MSNF.

2. Cane sugar at the rate of 10% level by weight of milk is added.

3. The milk is then concentrated in a shallow pan with constant agitation to about
one half its original volume.

4. After concentration starch @ 3% or sodium alginate @ 0.15% by weight is

added and mixed.

5. The mix is then cooled to 40 F for about 6 hours.

6. Chopped nuts, almonds, pistachio, cardamom (0.5%), flavour and colour is

then added to the mix.

7. The mix is then filled in aluminium cones of 80 ml volume and capped and
placed in ice salt mixture (4:1) in an earthen pot.

8. During freezing the contents of the cone should be frequently shaken to avoid
formation of large ice crystals.

Industrial method

1. In the industrial process the ingredients used are the same as for ice cream –
milk, cream, skim milk powder, sugar and stabilizer. Water is added to dilute the
mixture (not having stabilizer and a small amount of sugar)., and the fat:MSNF
ratio is maintained at 1.4:1. Usually the fat in the finished product is about 16%.

2. The required quantity of ingredients are taken in an open steam kettle and the
contents heated with vigorous agitation.
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 Manufacture of Kulfi
3. When the mixture has been concentrated approximately two times, the stabilizer
blended with a little sugar (1:3 parts by weight) is added to the concentrated mix and the heating and
agitation continued till the mix has been concentrated three times.

4. The concentrated mass is cooled promptly and frozen in a batch freezer to an

overrun of 20-30%.

5. Chopped nuts, pistachio, almonds, flavour and colour is then added in the freezer.

6 . The frozen mix is transferred immediately into the moulds having freezing pockets.

7. Wooden sticks are inserted and the mix hardened in a brine tank maintained at -23
to -30 C.

8. The moulds is then transferred into a tank having lukewarm water to defrost the
bars so that they can be easily lifted from the freezing pockets.

9. The bars are then wrapped in paper, put in corrugated boxes and placed in
cold store until further distribution.

iv. Observations

Kulfi mix record

Date:

Standard desired:

Amount required:

Ingredients Weight % Fat Kg fat % SNF Kg SNF Total cost

Cream
Whole milk
skim milk powder
Sucrose
Stabilizer
Wate

Total

Weight of mix after concentration: _________________________

Cooled to: __________________________

Fat test: ___________________________

Total solids test: __________________________

Acid test: __________________________

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Practical Manual— Litres mix: ____
Dairy Products-III
Cost per litre: __

Freezing record

Kulfi Mix No.:

Materials Quantity Total cost

Flavour
Fruits
Colour
Misc

Total cost

Number of moulds filled: ___________

Total litres: ____
Litre of mix used : _______
Total cost of mix : ______
Total cost of flavours : _____ -
Total cost: _________
Litres of kulfi manufactured : ______
Cost / litre : ________
Per cent overrun: _________

v. Results

The cost of kulfi manufactured is ________ .

The kulfi manufactured has the following

sensory quality: Odour and flavour:
Body and Texture Colour and
appearance
 17.4 PRECAUTIONS
The cones should be capped and sealed with rubber bands to
prevent entry of ice salt mixture in it.

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