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Ice Cream an Italian Invention

Good and hygienically safe

The first ice-cream in history is thought to have been tasted by Caterina De’ Medici in 1533. Her court, in France, jealously guarded the recipe as if it were a state secret; only a century later a certain Procopio Coltelli, he too a Florentine, opened a café in Paris serving coffee, chocolate and delicious ice-creams. In other words, for centuries, ice-cream was reserved for the chosen few. Industrial progress after the war and the development of technology in freezing enabled the distribution of this product all over the country to a vaster public and given its popularity, ice-cream met with increasing success. Production on an industrial scale uses the incorporation of a large quantity of air which makes the ice-cream soft and light: increasing the volume by up to and over 100%. This type of preparation is very safe from a hygienic point of view: after being pasteurised, the product is sealed up and cannot be successively contaminated by any bacteria. Even small scale production uses up to the minute equipment which reduces to a minimum microbe contamination.

Energy without fat

Ice-cream can be classified according to its fat content, which may be low where fats are less than 2 %, medium (from 3 to 16 %) and high (over 16 %).The varying chemical composition influences the calorific and nutritional content which can range from 150 to 250 cal for 100 grams of the product. The quantity of proteins depends on the presence or absence of milk, eggs, biscuits or cones. Ice-cream, should have its proper place in the daily diet so as not to create qualitative or quantitative imbalances in nutritional requirements, and its nutritional properties should not be underestimated. That’s why it’s important to be aware of its characteristics, reading the information provided by most small ice cream parlours.

Ice-cream can be classified according to its fat content, which may be low where fats are less than 2 %, medium (from 3 to 16 %) and high (over 16 %).The varying chemical composition influences the calorific and nutritional content which can range from 150 to 250 cal for 100 grams of the product. The quantity of proteins depends on the presence or absence of milk, eggs, biscuits or cones. Ice-cream, should have its proper place in the daily diet so as not to create qualitative or quantitative imbalances in nutritional requirements, and its nutritional properties should not be underestimated. That’s why it’s important to be aware of its characteristics, reading the information provided by most small ice cream parlours.

Regarding its energetic and nutritive content, a fruit; flavoured ice-cream can be eaten as a dessert since it doesn’t raise the calorie input and facilitates digestive processes. A dairy ice-cream however is the equivalent of a snack . It’s important to remember not to eat ice-cream if digestion has already started, since the low temperature could create problems. All dairy ice-creams, given their content of calcium and phosphorus, are a valid auxiliary in many, specific physiological conditions and in the diet of children, young people, pregnant women and old people. Especially for children who refuse to drink milk, ice-cream is a valid alternative. In old age, when milk and cheese are consumed in moderation because of their high fat content and difficult digestion, an ice-cream can be a useful and pleasant alternative.

    

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