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- QUESTION
- You are developing a new frozen dairy product for a company that you are starting up. The product needs to be successful in the marketplace or your new company will fail.
- Available ingredients for your mix are Butter-oil (99%), cream 35%, milk 3.4%, skim milk powder, whey powder, whey protein isolate powder, sucrose, 62DE CSS, fructose, maltodextrin, egg yolk, sorbitol, sucralose (Splenda), emulsifiers, stabilizers, and water.
- Other ingredients may be used as necessary. They must be acceptable for use in Canada.
- You need to develop a formula for 100 kg of your mix determining the composition of milk fat %, SNF %, sugars %, other solids %, emulsifier %, and stabilizer %.
- Show all calculations for development of your formula and final recipe.
- You can choose any flavors, colors, inclusions, or yogurts to add to the mix in order to achieve your final product. They must be acceptable for use in Canada.
- Calculate the amount of all ingredients required.
- Calculate the initial freezing point temperature of your mix.
- Determine the desired overrun for your product.
- Prepare a flow diagram for your manufacturing process.
- Make an ingredient listing for your product.
- Determine the amount of fat, protein, sugar, and calories per serving.
- The market for frozen dairy products is very competitive. Determine a name for your product and explain in detail why you think it will be successful in the marketplace.2. Calculate the portions of your mix (TA 0.22%) and yogurt (TA 0.88%) required to produce 10kg frozen yogurt mix (acidity 0.58).
3. What possible defect(s) could develop in your product upon storage?
4. How would you change your formulation so that you could market your product as “no added sugar”?
| Subject | Business | Pages | 4 | Style | APA |
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Answer
Question 1
Desired: 100 kg mix containing 18% fat, 9.5% SNF, 15% sucrose, 0.4% stabilizer, 1% frozen egg yolk.
On hand: Cream 35% fat, milk 3.4% fat, skim milk powder 99% solids, sucrose, stabilizer, and egg yolk.
This problem will be solved using simultaneous equations. There are three sources of milk SNF, three sources of water, and two fat sources, therefore three equations by the serum point method are required (Wong, 2012).
Solution via the serum point method:
- The amount of skim milk required can be calculated using the following formula:
(SNF needed - (serum of mix x .09))/(% SNF in powder - 9) x 100 = skim powder
We have;
(9.5 - ( 65.6 x .09 ))/(99-9) x 100 = 3.596/90 x 100 = 4.0 kg powder
- Sucrose: 100 kg mix x 15 kg sucrose/100 kg mix = 15 kg sucrose
- Stabilizer: 100 kg mix x 0.4 kg stabilizer/100 kg mix = 0.4 kg stabilizer
- Egg yolk: 100 kg mix x 1 kg egg yolk/100 kg mix = 1 kg egg yolk
- The weight of cream and milk needed can be calculated as follows:
Materials supplied so far are 4.0 kg powder, 15 kg sucrose, 0.4 kg stabilizer, and 1 kg egg yolk, a total of 20.40 kg. 100 - 20.40 = 79.6 kg milk and cream needed.
- The amount of cream can be calculated as follows:
((kg fat needed - (kg cream and milk needed x (% fat in milk/100)))/(% fat in cream - % fat in milk)) x 100
That is;
(18 - (79.6 x 3.4/100))/(35-3.4) x 100 = 15.294/31.6 x 100 = 48.4 kg cream.
- Amount of milk needed = 79.6 – 48.4 = 31.2 kg of milk.
The molal freezing point depression constant of water (Kf) is 1.86°Cmˉ¹ (Marshall et al, 2012)
The initial freezing point of frozen yogurt can be obtained as follows;
Moles of sucrose= 10/molecular weight of sucrose
That is; 10/342.29= 0.0292
ΔTf = 0.0292 x 1.86
Freezing point depression = - 0.054°C
The product is expected to obtain a 50% over-run (Marshall et al, 2012).
The ingredients required include; Butter-oil (99%), cream 35%, milk 3.4%, skim milk powder, whey powder, whey protein isolate powder, sucrose, 62DE CSS, fructose, maltodextrin, egg yolk, sorbitol, sucralose (Splenda), emulsifiers, stabilizers, water and yogurt (Marshall et al, 2012).
An appropriate name for this brand would be; ‘LOCO FROYO’. In my opinion, this brand of frozen yogurt would be successful in the industry since it would be prepared and packaged attractively and with care, using natural products that would bring out the beautiful taste of complex frozen yogurt.
Question 2
10 kgs of frozen yogurt would contain;
- 0kgs of skinned milk x 10kgs/100kgs = 0.4kgs of skinned milk
- 15kgs of sucrose x 10kgs/100kgs = 1.5kgs of sucrose
- 4kgs of stabilizer x 10kgs/100kgs = 0.04kgs of stabilizer
- 1kg of egg yolk x 10kgs/100kgs = 0.1kgs of egg yolk
- 4kgs of cream x 10kgs/100kgs = 4.84kgs of cream
- 2kgs of milk x 10kgs/100kgs = 3.12kgs of milk
Question 3
A major defect that is likely to affect the product is the shelf life. If not stored under the correct conditions, frozen yogurt, being a dairy product, could easily lose its taste and quality rendering it flat or even spoilt.
Question 4
No sugar added usually means the literal sense of it. So, using natural sugars that are present in the ingredients without addition of sugar would warrant a ‘no sugar added’ label.
Question 5
No sugar added and lactose free; would easily be added as a marketing strategy since the frozen yogurt product is already sugar and lactose free.
Question 6
No sugar; this could be achieved by replacing sugar with natural sugar containing ingredients such as honey. This would ensure the frozen yogurt get the sweet taste of sugar without its undesirable contents (Marshall et al, 2012).
References
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Wong, N., P. (2012). Fundamentals of Dairy Chemistry. Springer. Science & Business Media Marshall, R., T., Goff, D. & Hartel, R., W. (2012). Ice Cream. Springer.
Appendix
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