Question

why is pasteurization important in ice cream making ​

Answer 1

Pasteurisation is important in ice cream because billions of microorganisms are present in the mixture. Most microorganisms present in the ice cream before pasteurisation are very harmful. To eliminate those microorganisms, pasteurisation is done.

$\bigstar \bf \: What \ is \ pasteurisation ?$

Pasteurisation is the process in which a substance is heated near 55°C to 75°C to kill the harmful bacteria present in it without having any bad affect on the product. Named after a French scientist, Louis Pasteur, is a great way to kill harmful bacterias present in the milk and many more substances.

$\sf More \ reasons \ why \ pasteurisation \ is \ necessary \ in \ ice \ cream \ making:-$

• In ice cream making, a large part of microorganisms get killed during pasteurisation which were present in the indgredients.
• Pasteurisation is also done in a healthy, fresh, santised and hygenic environment using perfect raw materials and indgredients.
• In pasteurisation, the heating allow the indgredients to get bind, dissolving of sugar, hydration of proteins, swelling of stabilisers, blending of fats etc. and with the help of emulsifiers, all indgredients form a smooth mixture, creating perfect ice-cream base.

Hope it helps

Answer 2

Answer:

she is right√√√√√√√√√√√√√√√√√√√`

Explanation:

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