De La Salle University Manila Department of Mechanical Engineering

Individual Term Paper In REFRENG

Submitted by: John David U. Impreso

Submitted to: Sir Ernesto Kalaw

The company that I have chosen for this term paper is Milkin Corporation which is famous for being the only ice cream made from 100% pure fresh milk and the highest quality of imported ingredients from Italy. Figure 1 shows the logo of one of the companies under the supervision of Milkin Corporation which manufactures Italian ice cream. Milkin Corporation was established in the late 1980s under a Figure 1 Filipino-Italian business venture. The Company took birth as Designers Ice Cream Manufacturing Company created to formulate tailored ice cream products. This notably prepared ice cream catered prominent restaurants, hotels and food chains in a Private Labeling arrangement. Within the same year, the company was granted exclusive rights from Italy to manufacture, sell and distribute FIORGELATO The Pure Italian Ice Cream for the Philippine market. It then created a big following from the AB market, making a change of tagline into FIORGELATO The Ice Cream of the Elite. September 1994, paved the way for the rebirth of Fiorgelato, under a new management, thus bringing back the Original Authentic Italian Ice Cream, which is famous for being the only ice cream made from 100% pure fresh milk and with the highest quality of imported ingredients from Italy. Presently, the company has permeated through various public and private institutions like schools, exhibit halls, hotels, etc. Through this, Designers Ice Cream Company has gained unwavering acceptance from its previous clients and now receiving positive responses from its new food & restaurant outlets. To cope with the demand of providing good service to the public, the company uses specific kinds of equipment to produce premium ice cream having barely decreased the quality of the fresh ingredients. For confidentialitys sake, the list of equipment and its quantity will be introduced generally. The basic ice cream production kit includes at least one pasteurizer linked to a homogenizer along with a cooler and ageing vat, and then to the freezer, then out goes to packages where it will be distributed. The process of ice cream production goes as follows. First, the heated mix will be homogenized having its initial state unchanged until it is cooled prior to pumping to an ageing vat for hygienic storage. Next, the chilled mix is frozen using a continuous freezer before placing for storage. Figure 1 shows an image of a continuous freezer. Continuous freezers contain an air-pump, which forces air into the mix during the freezing phase. This increases the volume of the product but not the weight. The addition of air is called overrun and contributes to
Figure 2

the lightness or denseness of ice cream. Up to 50% of the volume of the finished ice cream (100% overrun) can be air that is incorporated during freezing. The overrun level can be set as desired to adjust the denseness of the finished product. At the point of discharge from the freezer (draw temperature), only about 50% of the water in ice cream is frozen. Soft serve ice cream is generated at this point in the freezing process. Next, additional bulky flavorings can now be added. Lastly, the ice cream is cooled as possible down to a holding temperature of less than 13F (-25C). Storage at -13F(-25C) will help to stabilize the ice crystals and maintain product quality. At this temperature there is still a small portion of liquid water. This small portion of water is maintained so as not to be hard as an ice cube. The products the company manufacture caters to a large percentage of the general public. The main product the company offers is an array of its 39 FLAVORS of Ice Cream and Sherbet. There are 5 general groups of flavors which are as follows: Classico, Favorito, Fruits, Cakes & Nuts, Sherbet, and Low Fat No Added Sugar. Classico includes the classic flavors of Vanilla, Coffee, Double Chocolate, Pistachio, Hazelnut, Tiramizu and Milo Gelato. Favorito, however, includes, Cookies n Cream, Cheese, Stracciatella, Choco Mallows, Mint, Green Tea, White Choco Crunch, Peppermint. Fruits include Butterscotch, Brownies and Cream, Choco Nut Fudge, Butter Cookies Twirl Choco Marble, Ciocco Espresso, Tutti Fruity, Ube Mango. Sherbet includes Buko Lychee and Mango. On the other hand, Low Fat No Added Sugar caters to healthconscious people who would want to indulge but without too much guilt. They include Pistachio, Strawberry and Coffee. The price

References: Fiorgelato. (2008) Product. Retrieved from http://www.fiorgelato.com/index.php?option=com_ content&task=view&id=14&Itemid=28 Fiorgelato. (2008). How it Began. Retrieved from http://www.fiorgelato.com/index.php?option=com_content&task=view&id=13&Itemid=27 Alfred & Co. (2013). Technogel Explorer 750 Freezer. Retrieved from http://www.alfredandco.com/new-ice-cream-machinery/technogel-explorer-750-freezer1.html Milk Facts. (n.d.). Ice Cream Production. Retrieved from http://www.milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.htm#ICFreez e Dairy Science Food Technology. (2011). Retrieved from http://www.dairyscience.info/index.php/ice-cream/218-ice-cream-startup.html#equipment