How the Ice Cream Pasteurizer is Revolutionizing Ice Cream Making

text...

Pasteurizer is widely used pasteurization equipment in food industry to eliminate harmful bacteria and ensure food safety of products. Although there are several types of pasteurizers, such as the yogurt pasteurizer and the ice cream pasteurizer, each has its own characteristics and applications.

In this article, we will focus more specifically on the ice cream pasteurizer, how it works and why it is more efficient than the yogurt pasteurizer.

In this article, we will focus more specifically on the ice cream pasteurizer, how it works and why it is more efficient than the yogurt pasteurizer.

I. How the yogurt pasteurizer works The yogurt pasteurizer is a piece of equipment that works by heating milk to a specific temperature to eliminate harmful bacteria while preserving the good lactic acid bacteria needed to make yogurt.

This technique is effective for making yogurt, but it is not suitable for producing ice cream.

II. How the Ice Cream Pasteurizer Works The ice cream pasteurizer works in a process similar to the yogurt pasteurizer, but it must heat the base of the ice cream to a higher temperature to kill harmful bacteria.

Indeed, ice cream contains a greater amount of fat and sugar, which makes it more vulnerable to bacteria.

The pasteurization process for ice cream is done in two main steps. The first step is to heat the base of the ice cream to a temperature of around 65-70°C for 30 minutes, then quickly cool it to a temperature below 4°C. This step kills all harmful bacteria.

The second step is to homogenize the base of the ice cream to obtain a smooth and creamy texture. This is done by passing it through a fine screen to remove solid particles, then passing it through a high pressure pump which emulsifies the ice cream to create a smooth texture.

III. The advantages of the ice cream pasteurizer The ice cream pasteurizer is more efficient than the yogurt pasteurizer for several reasons. First of all, it eliminates all the harmful bacteria present in the base of the ice cream, thus guaranteeing the food safety of the products. In addition, the ice cream pasteurizer allows the organoleptic qualities of the ice cream to be preserved by eliminating bacteria without altering the texture, taste or color of the finished product.

In addition, the ice cream pasteurizer allows for faster and more efficient production of ice cream, as it is designed to process larger volumes than the yogurt pasteurizer. Professional ice cream makers need reliable, high-performance equipment to produce large quantities of high-quality ice cream.

Finally, the ice cream pasteurizer offers greater flexibility in terms of ice cream recipes and flavors. Indeed, by removing all harmful bacteria from the base of the ice cream, manufacturers can add ingredients more easily and experiment with different flavors and textures, without risking contaminating their product.

In conclusion, the ice cream pasteurizer is an indispensable piece of equipment in the ice cream industry, since it guarantees food safety while preserving the organoleptic qualities of the products. Compared to yogurt pasteurizer, it performs better due to its ability to remove all harmful bacteria in the base of ice cream, making it a must-have equipment in ice cream making labs.