- 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.
- Calculate the portions of your mix (TA 0.22%) and yogurt (TA 0.88%) required to produce 10kg frozen yogurt mix (acidity 0.58).
- What possible defect(s) could develop in your product upon storage?
- How would you change your formulation so that you could market your product as “no added sugar”?
- How would you change your formulation so that you could market your product as “no added sugar” and “lactose-free”?
- How would you change your formulation so that you could market your product as “no sugar”?
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