Developing a new frozen dairy
QUESTION
1. 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”?
5. How would you change your formulation so that you could market your product as “no added sugar” and “lactose-free”?
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