What is the shelf life of ice cream in accordance with GOST?

The composition of almost all types of ice cream includesdairy. Because of this, special conditions for its manufacture and storage must be observed. The shelf life of ice cream is determined by GOST. It is important to pay attention to it, so as not to buy a poor-quality product.

Norms of GOST

The shelf life of ice cream is set by GOST52175-2003. It is on this GOST that the manufacturer who manufactures the product is oriented. It is recommended to store the product no more than 6 months if it is in the freezer at a temperature of less than 18 degrees.

The shelf life of ice cream is determined by the composition,storage conditions, packaging and manufacturing technology. It is important to pay attention to it when buying products. Shelf life of ice cream is pressed without filler 3.5 months, and with filler - 3 months. The temperature should be -20 degrees. Depending on the type of product, there may be different storage conditions.

Production

Soft ice cream created by the freezer does not haveshelf life. It must be eaten immediately. To obtain a factory dessert, tempering is used - placing in freezing chambers with a temperature in the range of -25 to -35 degrees.

Large packing is tempered for 10-12 hours, and fine - 40-50 minutes. The hardened product hardens, the consistency improves. The shelf life of ice cream of this kind is increasing.

In Russia there is a demand for small-sized andice cream. Large-sized product, cakes, rolls are less popular. Since the inhabitants of our country like to buy a treat on the way somewhere, it is produced in horns, briquettes, cups, jars.

Composition

What is the shelf life of ice cream, is determinedfat content and the presence of fillers. The higher the fat content, the longer it can keep the product, and its quality does not suffer. Has a long shelf life ice cream-filling with a fat content of 15-20%. And the shortest storage time for varieties with a fat content of 6%.

The presence of fillers in the dessert reduces the timebecause this substance quickly deteriorates in comparison with other components. The importance is the presence of preservatives and additives. GOST prohibits the addition of components that inhibit the growth of microorganisms, but some manufacturers do not pay attention to this prohibition. Products with preservatives are stored longer, but it is not useful.

The classic recipe includes:

1. Milk with a fat content of not less than 10%. Some manufacturers replace it with palm oil. For them, this is advantageous, since raw materials are cheap, while the shelf life is prolonged, and consumers develop "dependence" on the product.
2. Dry milk residues (9-12%): lactose and proteins.
3. Sugar (12-16%) is a combination of syrups and sucrose.
4. Water (55-64%).
5. Emulsions and stabilizers (0.2-0.5%).

Tara

It should be harmless, so that the product does notharmful microorganisms. Also, the ability to withstand temperatures as low as -40 degrees is important. Weight products have a shorter storage period than small-tare containers (cups, briquettes, tubules). How long the shelf life of ice cream, you can see on the packaging.

Conditions

According to the Russian GOST, the conditionsstorage. This applies to products in production, in stores and in public catering establishments. Violation of the rules leads to a decrease in the storage period. The product may be spoiled.

In the wholesale stores the products are stored up to 5days, and in retail establishments - no more than 48 hours, since it is difficult to reach the desired temperature and humidity. At retail enterprises, the storage temperature should not exceed -12 degrees. In high-quality freezers, the shelf life increases.

Storage in the freezer

The shelf life of ice cream in the freezer depends on the fat content. In a household chamber with a temperature of -18 degrees, packaged products without preservatives can lie for a rather long time:

1. Dairy with filler - 1 month, without it - 45 days.
2. Creamy with filler - 1,5 months, without it - 2 months.
3. Plombir - up to 2 months with filler and up to 3 - without it.
4. Wafer cups, eskimo - depends on fat content.
5. Frozen dessert sorbet - up to 45 days.
6. Fruit and berry - 1,5 months.
7. Homemade - does not have a retention period.
8. Cake-ice cream - 1-3 months.

Shelf life of "Magnat" ice-cream is 18months. These norms are in force in compliance with the GOST standards. Shelf life of ice cream "Inmarko" is 12 months. Now many kinds of desserts are sold, including one that can be stored for 1-3 years. This is due to the addition of stabilizers and preservatives. Long-term storage affects the consumer properties of products.

Signs of spoilage

When buying a dessert you need to look at its externalview, because not all manufacturers and sellers comply with the storage conditions and the implementation rules. The spoiled product will be noticeable to taste, consistency and appearance. It is advisable not to buy dessert if:

• there are extraneous smells and smack;
• large ice crystals are observed;
• consistency is heterogeneous and sandy;
• on the chocolate coating there is white coating.

It is important to pay attention to the packaging, formproduct. If the original appearance is lost, then the cause is improper storage or defrosting. Do not buy such a dessert, because although it does not do any harm, it will not be of any use and taste. With damaged packaging, harmful microorganisms can enter the product, which leads to poisoning.

Choose ice cream, made according to GOST. The less time has passed since the moment of manufacture, the better. In a home freezer, you can store dessert, but only with the observance of the rules.

Is it useful?

Probably everyone knows that ice cream istasty and useful dessert. In a hot period the delicacy restores energy and relieves fatigue. Some believe that to combat insomnia and stress, there is no more effective drug. The composition of the products contains the necessary vitamins and minerals, which are necessary for every organism.

But with modern production, whensynthetic components displace natural, there is a probability of the disappearance of valuable substances. Then the cost of production will be less, but the shelf life also increases.

The dessert must contain naturalUnprocessed milk, which favorably affects the nervous system. It is thanks to this property that poor sleep, irritability and nervous tension disappear. And this is not just speculation, but the facts that English and French scientists have proved. And American scientists believe that women who use low-fat dairy products may have difficulty in conceiving a child.

Since dessert is a high-calorie, people withOverweight can recover even more if they often eat delicacy. It is undesirable to have this sweetness in the presence of diabetes. It is important to monitor the throat, because with excessive use, ARI may appear. But the natural product will be more useful than harm. You just need to use it in moderation.