The history of ice cream<\/a><\/h2>\n<\/h4>\nThe production and consumption of ice cream began in Iran at the end of Naseruddin Shah’s period.<\/h4>\nIce cream is a frozen mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavor generators.<\/h4>\nIce cream is a food combination that has various colloidal properties due to the presence<\/h4>\nof different components in its structure such as ice crystals and air bubbles dispersed in the serum phase.<\/h4>\nIn the 4th century BC, Alexander the Great was very interested in frozen drinks, or what is known as hail today,<\/h4>\nand it is also seen in ancient documents that in 62 BC, the Roman emperor sent groups<\/h4>\nto the Apennine mountains to get ice for him. and bring snow, then mix it with syrup, fruit puree or honey and eat it.<\/h4>\nFor thousands of years, frozen water has been consumed in Asia.<\/h4>\nThe consumption of frozen dairy products has been seen for the first time in ancient Chinese literature,<\/h4>\nwhich dates back to the 12th century.<\/h4>\nMerchants and adventurers such as Marco Polo took the recipe for making ice from the Far East to Europe.<\/h4>\nIn the mid-1600s, a mixture of ice and salt (to lower the freezing point) was used by everyone<\/h4>\nfor the rapid production of ice and various types of frozen liquids. In 1660, Cafe Procop was<\/h4>\nopened by an Italian named Coltelli in Paris to produce and supply various types of ice (flavored) and frozen cream, or ice cream.<\/h4>\nIn 1843, the first rotary hand freezer was invented and patented by (Nancy Johnson). Between 1848 and 1873,<\/h4>\nanother rotating ice cream maker was registered, and in 1851,<\/h4>\nthe first industrial ice cream production unit was established by Jacob Fusel in Baltimore.<\/h4>\nlaunched<\/h2>\nA year before the end of the century (August Galin) invented the homogenizing device,<\/h4>\nwhich helped to create a soft and special ice cream texture, despite the arrival of mechanical cooling devices,<\/h4>\nthe first horizontal one-cloth freezer was made by (H.H. Miller). which were frozen separately with small pieces of ice cream.<\/h4>\nThe first ice cream cone<\/h2>\n\u00a0But the first funnel ice cream was prepared by an Italian immigrant named (Italo Marchioni) in New York,![\"\"](\"https:\/\/psa-equipment.com\/wp-content\/uploads\/2022\/07\/Ice.Cream_.Vector.jpg\")
<\/h4>\nand he registered his own mold in 1903, and a year before, it was accidentally introduced at the St.<\/h4>\nLouis World Fair. In this exhibition, a sweet bread producer from Syria named (Hamwi) piped<\/h4>\nsome sweet bread in the shape of a cone so that his ice cream seller neighbor could use it to distribute<\/h4>\nice cream. This form of ice cream supply has remained one of the most popular methods until today.<\/h4>\nThe production of other types of ice cream such as wooden, ice cream with fruit<\/h4>\nand chocolate has started since 920, which was an emerging phenomenon at that time.<\/h4>\nThe method of producing ice cream in factories<\/h2>\nThe raw material for producing ice cream is cream and other dairy ingredients that are mixed with sweetener.<\/h4>\nThis mixture may contain a small amount of other ingredients such as stabilizers to prevent the formation<\/h4>\nof ice crystals in the ice cream. This mixture then goes to the homogenization section,<\/h4>\nwhere under the pressure of 0.300 atmospheres, the milk fat molecules are crushed to a smaller size<\/h4>\nand makes the ice cream softer. After this stage, the mixture is cooled quickly and its temperature drops to 4 degrees Celsius and then it is ready for freezing.<\/h4>\nDuring the freezing of the ice cream, special blades in the freezer stir the mixture regularly to get air.<\/h4>\nOtherwise, the obtained product will be a hard and inedible block of frozen milk. At this stage,<\/h4>\nvarious additives such as fruit, nuts or liquid flavorings are added to the mixture.<\/h4>\nNow this ice cream is ready for packing in liter, glass and wooden containers.<\/h4>\nIn the last step, the frozen and ready ice creams are cooled again in a special room and are ready for distribution.<\/h4>\nTypes of ice cream:<\/h2>\n
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In general, ice creams are divided into 2 groups:<\/h4>\nmilk and ice. In ice creams, essential oils, edible colors, and sweeteners are used, which are the same type of fruit,<\/h4>\nlavashki, etc. But ice creams made from milk are divided into 2 categories;<\/h4>\nOne is the factory type and the other is the traditional type that is produced in the shops. Of course,<\/h4>\ndry milk is used in these ice creams, and the disadvantage of these ice creams is related to their additives,<\/h4>\nbecause all kinds of chemical essences that make the ice creams have a pleasant color and aroma<\/h4>\nare added to them. On the other hand, increasing preservatives in large amounts is harmful to health,<\/h4>\nbut if these ice creams are consumed at most twice a week, it will not harm your health.<\/h4>\nIce creams that are made with traditional name and with saffron and cream are good as long as they really<\/h4>\nhave saffron, but some ice cream shops use flowers. Flower color is relatively toxic and consuming<\/h4>\ntoo much of it is harmful to the health of the body, but saffron, which is an antioxidant spice, has nutritional value and is useful for the body.<\/h4>\nIn the case of milk and cream added to traditional ice cream,<\/h4>\nif it is pasteurized, it will not be a problem, but if the place of production<\/h4>\nand storage of these ingredients are not hygienic, these ice creams become a rich source of microbia<\/h4>\nl contamination and may contain toxins. Its content can cause poisoning with vomiting, nausea, severe headaches and nausea, so be careful in your choice.<\/h4>\nIt is the same ice cream made with yogurt instead of milk. In fact, the base of the<\/h4>\nyogurt ice cream! production is added to the starters that produce yogurt, and other ingredients necessary<\/h4>\nfor the ice cream mixture such as sugar, fat, stabilizers and flavors are also added to it.<\/h4>\nIn recent years, ice cream yogurt has also been added to the group of ice creams.<\/h4>\nIce cream yogurt belongs to the dairy group, although with some chemical changes,<\/h4>\nwhich has many useful properties. This ice cream, in addition to having milk compounds,<\/h4>\nhas become thicker during the production process, and perhaps its only drawback is its high calories.<\/h4>\n<\/h4>\n","protected":false},"excerpt":{"rendered":"
The history of ice cream The production and consumption of ice cream began in Iran at the end of Naseruddin Shah’s period. Ice cream is a frozen mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavor generators. Ice cream is a food combination that has various colloidal properties due to the presence of different […]<\/p>\n","protected":false},"author":2,"featured_media":1999,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weblog-posts-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/comments?post=2002"}],"version-history":[{"count":1,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2002\/revisions"}],"predecessor-version":[{"id":2003,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2002\/revisions\/2003"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media\/1999"}],"wp:attachment":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media?parent=2002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/categories?post=2002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/tags?post=2002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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