Ice cream is a frozen dessert usually made from cream and milk. There are many different types of ice cream, and the texture and flavors vary widely. Some are sweet and others savory. It is commonly eaten as a snack or dessert. Ice cream can be prepared by freezing liquid or cream and then adding flavorings and stabilizers to the mix.
Commercially produced ice cream has occasionally been linked to outbreaks of foodborne diseases. However, reports of these outbreaks appear to have been limited over the years. Several pathogens can be present in raw dairy products, water, and sewage sludge. These pathogens can cause serious disease outbreaks in humans if consumed. To minimize the risk of contamination, ice cream manufacturers must eliminate all possible routes of contamination, and use personal hygiene and good manufacturing practices.
Ice cream is a dairy product that has been a major food item for centuries. In ancient Rome, it was considered a luxury desert. In the early twentieth century, ice cream soda became popular. Ice cream soda was served at soda fountains and parlors. Ice cream was also produced by caterers and confectioners in the United States and Europe.
The popularity of 아이스팝니다 increased significantly in the late twentieth and early twenty-first centuries. Industrial countries began requiring microbiological standards for commercial production of ice cream. This led to the development of HACCP (Hazard Analysis and Critical Control Point) methods, which have significantly improved food safety.
Ice cream can be prepared by using a machine, but it is still commonly prepared by hand. Most home cooks do not heat the ingredients before freezing. Adding fat boosts the creaminess of the ice cream, and stabilizes air bubbles. Fat provides a smoother texture and can provide up to 12 percent of the total mass of ice cream.
During the twentieth century, the production of ice cream was greatly influenced by the development of industrial refrigeration. Carl von Linde invented the continuous-process freezer in 1926, allowing for the mass production of ice cream. His invention eliminated the need to cut natural ice. As a result, the cost of ice cream was reduced.
Other methods of making ice cream include drying ice, using liquid nitrogen, or putting dry ice in the freezer. Dry ice can be used in the manufacture of ice cream, but it may not produce a smooth and fluffy product.
Ice cream can be flavored with added sugar, fruit, and other additives. For example, chocolate, strawberry, and vanilla are common flavors. But there are thousands of other flavors, as well. Depending on the production process, ice cream can be savory or sweet. Sorbet is not typically made by a machine, but is whipped and stirred during the freezing process.
In addition to providing a smooth, creamy texture, the fat in ice cream can also help prevent the refreezing of the ice cream. When refreezing the ice cream, larger ice crystals will occur, reducing its smooth texture.
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