New-Age Refrigeration Techniques for Dairy Products

Ice cream brands can utilise innovative refrigeration technologies for improving the quality and texture of stored dairy products.

Natural ice creams are all the rage, especially since the average consumer is shunning the overtly sweet, chemical, and additive infused commercial ice creams from big brands. They are favouring Brands like ‘Naturals Ice Cream’ that have a soft, melting texture, and subtle sweetness not to mention unique flavours. A number of gourmet brands that rely on advanced storage technology to get that perfect creaminess are on the rise. Here are some of the new-age refrigeration techniques used by them for storing dairy products like milk, cheese, and ice cream.

For Milk

Vapour Compression Refrigeration System

Vapour compression refrigeration system is an innovative technique for storing dairy products, especially Milk. Fresh raw milk is frozen at 4°C as soon as it arrives at the cooling centre. This system comprises bulk double or triple walled insulated storage tanks. These tanks usually have compact polyurethane foam or expanded polystyrene. They offer in-depth insulation for 12-hour milk cooling and storage with 1°C temperature rise at ambient room temperature of 30°C.

For Ice Cream

Low Temperature Extrusion

In this technique, the product undergoes high shear stresses. Ice creams taken out of the continuous freezer are pumped into an extruder.

Ultra-High-Pressure Homogenisation

This is a storage technique which precedes the freezing process. It stabilises the ice cream by lowering the rate of fat agglomeration.


The pre-aeration process is best done upstream from the freezer using a separate high-shear mixer. When the stock is subjected to pre-aeration, small air cells form on the surface of the product which helps in shape retention of the ice cream during distribution.

Use Case – Prerna’s Handcrafted Ice Creams

Prerna’s Handcrafted Ice Creams is a Food and Beverage start-up based in Delhi and a new entrant to the Dairy Industry. They make gourmet ice creams and rely on the innovative dairy and ice cream refrigeration techniques mentioned above to make their products smooth and creamy.


Vapour compression refrigeration system is an innovative technique for storing dairy products, especially Milk.

What’s in it for me?

There is high demand for artisanal, gourmet ice cream brands that taste creamy and are low fat, healthier versions of the supermarket ice cream. As a Food and Beverage start-up venturing into the ice cream business, you need to come up with several unique flavours.

The lockdown has people craving for exotic ice creams and desserts. But the health factor and weight gain are major causes of concern. To attract the consumer demand, gluten-free, vegan ice cream brands free of preservatives, and additives are a great idea. You can utilise some of the refrigeration technologies mentioned above to obtain the firmness and creaminess that’s not seen in commercial ice creams.

You can market your products as a true, low-fat healthier alternative to the store-bought versions. To achieve low fat concentration, adopt the ultra-high-pressure-homogenisation which lowers the percentage of fat agglomeration in your stored products.

Anju Nambiar
Anju Nambiar
Anju has 5 years of experience covering business. She writes on startups, business life cycle and startup ecosystem. Her stints include Amazon and Adjetter Media Network.



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