Homogenization in ice cream production

Rose Ice Cream
Rose Ice Cream

Efficient homogenization is essential for the quality of ice cream. Homogenization reduces fat droplet size and creates a stable emulsion. A secondary, yet very important effect includes changing the physical and chemical function of the milkfat globule membrane by increasing available surface area. This enables interactions with soluble or colloidally suspended proteins, stabilizers and emulsifiers during mix aging. Increasing mix whiteness and viscosity may occur. Continue reading Homogenization in ice cream production

history of Pasteurization

Pasteurizer
Pasteurizer

Pasteurization is one step of industrial ice cream processing. It is the process of heating a liquid to below the boiling point to destroy microorganisms. It is a process invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine just enough to kill most of the bacteria that caused spoilage prevented these beverages from turning sour. This was achieved by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Continue reading history of Pasteurization

Pasteurization Process

Pasteurization
Pasteurization

Pasteurization can be done as a batch or a continuous process. A vat pasteurizer consists of a temperature-controlled, closed vat. The milk is pumped into the vat, the milk is heated to the appropriate temperature and held at that temperature for the appropriate time and then cooled. The cooled milk is then pumped out of the vat to the rest of the processing line, for example to the bottling station or cheese vat. The most common process used for fluid milk is the continuous process. The milk is pumped from the raw milk silo to a holding tank that feeds into the continous pasteurization system. The milk continuously flows from the tank through a series of thin plates that heat up the milk to the appropriate temperature. The milk flow system is set up to make sure that the milk stays at the pasteurization temperature for the appropriate time before it flows through the cooling area of the pasteurizer. The cooled milk then flows to the rest of the processing line, for example to the Gable Top Carton Milk Filling Line, or Bag in Box Bag Filling Machine. Continue reading Pasteurization Process