Ice cream

Ice cream.
Dud, sakor, glukoz he podarth ekttham-i gottheun kel'lo khadyopodarth. Hatunt ken'naken'nai sukim follam, tanteam rong ghaltat. Ais-krimant sadaronn 8-14% snigdhopodarth,8-12% snigdhopodarthoviroit ghon dugdh ghottok (non-fat milk solids), 12-17% sakor ani sthirkari drouy (stabilizer) ani he ruchik podarth vegvegllea promannant astat. Ais-krimachi vorgovari tatuntlea ghottkamvelean tharaitat. Sade, follanchem, pudding, kosttordd, sorbot oxe ais-krimache zaite prokar asat.Thoddea promannant ais-krim' korpakhatir ghorguti ais-krim' patracho upeg kortat. Hem patr zostovilepit tikhem, sttenles sttil va aelyuminiyomochem asta. Tache bhitor modim rovi asta ani tachebhailean lankddi pimpachem sodoll dhampnne asta. Tea dogamychea modle zagent borfachem ani mitthachem sompromann mixronn ghaltat. Pimpachea voile votten patrachea dhapnneantosun bhair ayil'lo rovicho danddo ghumvddaun ais-krimachem mixronn ddhoullotat. Hi ddhoullopachi kria ais-kris sumarachem ghott'tt zaimeren kortat.
Ais-krimachi utpadon-kriti oxi 1. MixronnH mixronnopatrant va paxchorikarokant (uxnnotayen nirzontukikoronn kel'lea patrant) mixronn toyar kortat. Tatunt dud, sandrit (concentrated) dud va her ghon podarth ghaltat.Mixronnachem tapman sumar 43˚ se. Zatkoch tatunt sakor ghaltat. Sakrevangoddach sthirkari drouyuy ghaltat.
2. PaxchorikoronnH don toramni kortat. O) komi tapmanant boroch vell tapoun. (sadaronn 68˚ se. Ko 30 minttam tapoun). A) uchch tapmanant thoddo vell dourun. (sadaronn 79˚ se. Ko. 25 sekond dourun).
3. Ekjivo korop (Homogenization): paxrchorikoronn zatkoch dor chovo. Sem'mi. Ko 350 kigre. Dab divn sogllem mixronn oxir chilintlean soddttat. Taka lagun mixronn gottheupachi kria chalu astona lonni vegllem zaupak protibondh zata. Dekhun ais-krim' ekdom' movo zata ani tacho kalprobhaun (aging) vell komi zata.
4. Thondd korop (Cooling): soglle podarth ekjivo zatkoch tea mixronnantosun ekdom' uxnnotai kaddun gheun sumar 4.4˚ se. Va komi tapmanant tem thondd kortat.
5. Kalprobhaun (Aging): thondd zal'lem mixronn tech sthitint kaim voram'meren va 1-3 disam'meren dourotat. Mixronnantlea sthirkari (stabilizer) droveacher ho kall adarun asta.Kalprobhaun chalu astona snigdh podarthachea (fats) binduvt golkancher prothinachem odhixoxonn (Adsorption) zata ani takalagun ais-krimachea mousann, fenner adi gunnodhrmant bodol dhoddun yetat.
6. Gottheup (Freezing): choddxem mixronn sumar 6˚ te 4˚ se. Tapmanant zai titlem ghott'tt zaimeren gotthyotat. Ais-krimak mousann yeuchi mhunn tem gotthyotona tatuntlea udkaposun zaupi borfache sfottik ani hoveche bomadde samke lhan asche poddttat. Dekhun, mixronn gottheup ani ddhoullop heo kria begobeg kortat. Soglle podarth ekjivo zatkoch tem mixronn continuous type freezer va softserve podhdotichea proxitokant (refrigerator) ghalun ekdom' thondd kortat. He kriechea vellar rong, svad (Flavour), follam mixronnant ghaltat.
7. GutthlaupH voile podhdotin toyar zal'lem ais-krim' proxitokantosun axil'lem toxem uxnnotai-nirodhit (ro ) va proxitit hoprocher soddttat. Thoinchean tem bhorpache ani gutthlaupache yontronnet dhaddttat.
8. Ghott korop ani santthoupH sumar 18˚ te 29˚ se. Tapmanache kuddint dourun ais-krim' ghott kortat. Tem ghott zaupakhatir 25 littorchea ddobeak komit komi 12 voram lagtat. Vikpak dhaddimeren ais-krim' he kuddint dourotat.
Polleiat.
Ice cream