Why can pasteurization keep ice cream fresh?

Ice cream ingredients must be pasteurized because this process can kill all pathogenic or pathogenic bacteria. Thus, the health of consumers can be guaranteed. Pasteurization costs very little because ingredients usually need to be heated to a solution and homogenization is best done at pasteurization temperature.

Pasteurization: ① kill pathogenic bacteria in large quantities; ② promote mixing of various ingredients in ingredients into solutions; ③ improve fragrance; ④ improve quality; ⑤ make product texture more uniform.

As we all know, the milk used in ice cream contains fat, protein, vitamins, minerals, lactoferrin, immunoglobulin, lactoperoxidase and other natural active nutrients. Pasteurization is a heat treatment sterilization process, and it is an important process in milk processing. The proper heat treatment conditions can extend the shelf life of the product. It can kill all pathogenic bacteria, and also save milk nutrition and fresh Qi.