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  Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients is allowed in ice cream. However, you must maintain the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air in ice cream making. The per capita consumption of ice-creams in India is approximately 200 ml. per annum. However, the average global per capita consumption is 2 liters. The lowest per capita consumption of ice-cream leaves ample scope for Ice cream products in general in India. The increase in per capita income in the urban population with a fast-changing lifestyle is driving the ice cream market presently. Steps to Start an Ice Cream Making Manufacturing Business - 1. Ice Cream Demand in the Market The frozen dairy production follows a clear seasonal pattern. Summer is the unchallenged season for eating ice cream and other related products. Production kicks up in March and April to fill retail and foodservice pipelines

 Ice cream (derived from iced cream or cream ice) is a sweetened frozen food which is typically eaten as a dessert. It is usually made from dairy products such as milk and cream, combined with fruits and nuts, flavourants, stabilizer, emulsifiers, colorants. The mixture is stirred to incorporate air and cooled below the freezing point of water to prevent the formation of ice crystals. Without air, ice cream becomes heavy and soggy.                                                                          Ice Cream can also be defined as a frozen emulsion of air bubbles, ice crystals, milk fat globules, colloidal proteins, and gums suspended within viscous syrup, the continuous phase. Some components of the continuous phase, especially the lactose (milk sugar), are in the supersaturated state (as shown in the below figure). Under certain conditions, lactose may crystallize in the frozen product, causing a sand-like feeling in the mouth. A wide variety of ingredients are allowed in ice cr

  Cottage cheese or paneer manufacturing is a profitable and lucrative business.  It comes under milk processing activity. In the Indian market, we find paneer in two different categories. One is for fresh selling and another is packaged paneer. However, fresh paneer has a small shelf life compared to packaged paneer. Any individual can start a paneer manufacturing unit with a moderate startup capital investment. Also, the manufacturing process is simple. South India is the biggest market for paneer. However, paneer is popular in almost every state in the country. Industry insiders reason that paneer may be finding acceptability because more people are eating out and traveling a great deal within the country. Paneer is widely consumed by the people of India more precisely by the people of South India. The reason behind this popularity is maximum of the population is vegetarian and they find paneer as the best replacement of fish and meat. However, the non-vegetarians also consume panee

 Paneer is an unaged variety of cheese, classified as a traditional Indian dairy product and is known to be one of the most popular party foods among vegetarians.   Indian paneer is the fresh and non-melting cheese, which is prepared by curdling of milk using some citric acid or any acidic vegetable liquid. The curdled milk is also called as chena or cottage cheese.    Paneer is obtained by the acid and heat coagulation of milk at a high temperature. Paneer contains large structural aggregates of proteins formed during the coagulation of milk in which milk fat and other colloidal and soluble milk solids are entrained with whey. According to FSSR, paneer shall not contain more than 70% moisture and the fat content should not be less than 50% of dry matter. Good quality paneer is characterized by a white color, sweet, mildly acidic flavor, spongy body, and a closely knit texture. Paneer has a high nutritional profile as it retains about 90% of the fat and protein, 50% of the minerals