Ice Cream

About the process

Babcock Dairy Plant

The Babcock Dairy plant was established in 1950. It is a 20,000 square foot building that produces ice cream, natural cheeses, and milk products everyday. They also educate students in their classrooms and on the plant floor. The Babcock Hall Dairy Plant's products are distributed to many food places on campous.


Babcock produces about 75,000 gallons of ice cream into 3 gallon tubs, scrounds, and pints every year. Their Ice Cream is a combination of frozen water crystals, milk, sugars, solids, emulsifiers, stabilizers, milk fat, and air.

Quality Control

There are many operations that the quality control staff does to make sure they implement the food-safety defense plan. Some of these operations include: Environmental swabbing, temperature control, Milk fat (Babcock) testing, Solids, Moisture, PH, and Nutritional Labeling.

What is Environmental swabbing?

Environmental swabbing can let food business owners and food regulators know how clean their food processing area is. It is one of the more well known quality control tests.

Environmental swabbing involves microbiological testing of food preparation surfaces, utensils, and equipment. This is done using various swabbing techniques to find out of pathogens are present. Pathogens: another term for bacterium, virus, or other microorganisms that can cause diseases.

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Ben & Jerry's Ice Cream making Process

How they make their ice cream:
  1. milk is separated into heavy cream and condensed milk
  2. factories pump the 2 ingredients into 6,000 gallon storage silos, and is kept at 36 degrees until ready to be turned
  3. a 1,000 gallon stainless steel mega blender starts the batch of Ice Cream; the blend tank
  4. the batch starts with: heavy cream, condensed milk, and sugar cane. The mixer adds: natural stabilizers (which prevents ice crystals), egg yolks, and cocoa powder
  5. mixture mixes for 6-8 minutes
  6. when mix gets pasteurized and homogenized, it is heated to kill bacteria
  7. a vary of stainless steel plates is where hot water flows on one side while the cold mix is pumped onto the other side
  8. before the mix can cool, it's sent through the homogenizer to make sure all fat particles are separated
  9. mixture is pumped into the tank room to cool for 4-8 hours
  10. the mixture goes from the tank to the flavor vats
  11. "master mixers" add purees and extracts to the mixture (after freezing, "chunks" of stuff can be added-but not always. IF they choose not to it goes to the Cothern & Variegator)
  12. once flavor is added, it is pumped to the freezer
  13. mix goes through freezing pipes. The frozen mix sticks to the side of the pipe, and blades come through to scrape off the frozen stuff; now it's ice cream
  14. mix passes through cothern to cool, then is passed through the variegator to be swirled
  15. ice cream is put into pint sized containers, and then needs to freeze more after packaging
  16. pints are wrapped and shipped out to stores, ready to be bought


Ben & Jerry's delivery truck. Digital image. Wikipedia. N.p., n.d. Web. 19 Feb. 2015. <'s_truck.jpg>.

"How We Make Ice Cream | Ben & Jerry’s." Http:// Ben & Jerry's, n.d. Web. 13 Mar. 2015. <>.

"Production." Dairy Plant. College of Agriculture & Life Sciences, n.d. Web. 13 Mar. 2015. <>.

Klein, Bill. "Ice Cream." Dairy Plant. Babcock Dairy Plant, n.d. Web. 06 May 2015. <>.

"Environmental Swabbing." NSW Food Authority. NSW Food Authority, n.d. Web. 4 June 2015. <>.

Union Utopia Ice Cream. Digital image. Fatsecret. Fatsecret, n.d. Web. 4 June 2015.