Ice Cream Mix Pasteurizer And Homogenizer

Heat treatment is crucial in ice cream production, especially during the pasteurization and milk aging stages. Pasteurization ensures food hygiene, and when the temperature reaches 40-85 degrees Celsius, the number of pathogenic bacteria decreases, making ice cream safer. In addition, during the pasteurization process, the powder and sugar are fully dissolved, and the protein and stabilizer are fully hydrated with other materials to form the optimal structure.

Milk aging is the process of incorporating time into the cost of ice cream production, allowing various components to establish the strongest connections at the molecular level. This process takes time to ensure the texture and taste of the ice cream.

However, not all ice creams are suitable for heat treatment. For ice cream without milk and cream, such as fruits, juices, fruit puree, etc., heat treatment may affect their flavor. Therefore, these ice creams are usually prepared with partially pasteurized milk slurry, which is then mixed with other ingredients to maintain the flavor of the fruit and enhance its structural strength.