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ice cream machine

ice cream terminologies- Homogenization

ice cream terminologies- Homogenization

Homogenization is the mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended. It 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 ice cream terminologies- Homogenization

The Evolution of Ice Cream

The Evolution of Ice Cream
The Evolution of Ice Cream

The origins of ice cream are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with nectar and honey. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar frequently sent runners into the mountains for snow, which was then flavored with juices and fruits. Continue reading The Evolution of Ice Cream