helped create a video that outlines the process to make their delicious ice cream. Ice cream is made by freezing and simultaneously beating air into (aerating) a liquid mixture that contains fat, sugar, milk solids, an emulsifying agent, flavouring and sometimes colouring. Ice cream contains a considerable quantity of air, up to half of its volume. Ice Cream Making Process. Simple, solid and dependable, every machine has been carefully designed to simply enhance and streamline production as well as draw and utilise all of the natural qualities and flavours from the ingredients being used to the benefit of the end product. Product Name: Frozen Yogurt; Plant Name. to 20,000 lbs. Ice Cream is a frozen type food made from dairy ingredients such as milk,fat,cream and with added additives and fruit flavors.It is usually eaten as Dessert.No one says no to an ice cream,so why not see How is ice cream made with flow chart. Flavored cream cheese is hand packaged while hot into 8oz and 5lb containers. Cream cheese is processed according to Cream Cheese Flow Chart. The air content is termed its overrun, which can be calculated mathematically. The first documented full-time manufacturing of ice cream took place in Baltimore, Maryland, in 1851 when a milk dealer named Jacob Fussell found himself with a surplus of fresh cream. Flavoring ingredients are added to cream cheese according to formulation, and blended thoroughly. Makers of high-quality ice cream (sometimes known as gourmet ice cream) use fresh whole dairy products, a low percentage of air (approximately 20%), between 16-20% butterfat, and as few additives as possible. Cream cheese is processed according to Cream Cheese Flow Chart. Nevertheless, there aresome steps in the production of ice-cream that (Figure 1)can lead to the microbiological hazards. Another goal for the website is to explain the structure of the ice cream in a unique way to help people understand each ingredient’s purpose in the structure. It deals primarily with food safety and includes guidance on processing, storage, distribution of the same. The hygiene control levels assigned to Ice cream/Frozen dessert category manufacturing operations are the following: The hygienic measures applicable to personnel working in production areas must also be applied to contractors / third party workers employed and visitors on technical activities in these areas.