At first look, the use of a heat exchanger in the ice cream making process seems far-fetched and counterproductive, you want to cool the milk, not heat it after all. As anyone who has done their research on the ice cream making process will know, the plate heat exchanger plays a vital role in ice cream manufacturing. For those who are still questioning whether heat is necessary, here are the facts:
The Importance Of Heat Treatment
Milk is one of the major components of ice cream, as well as most dairy products. While most people are used to opening a carton of milk and drinking it without fear of getting sick, this wasn’t usually the case. Before the 19th century, milk did not go through the heat treatment process. This left a lot of harmful microorganisms inside the milk which resulted in many people getting sick.
Today, milk that is sold in stores and used in making ice cream has passed through a heat exchange process called pasteurization. This process kills off dangerous microorganisms such as typhus and tuberculosis which were easily spread through milk consumption. With the right temperature, 63 degrees Celsius at 30 minutes, even the most resistant organism in milk is easily killed.
Prolonged Shelf Life
Another reason why the use of a plate heat exchanger is extremely important when making ice cream and milk is how it can extend the shelf life of dairy products. A secondary heat treatment process that is more intense than the first treatment is used to ensure that all pathogens are eliminated before the products can be consumed.
The lack of organisms and pathogens in the milk used for ice creams guarantees an extended shelf life that otherwise will not be possible.
Better Taste And Quality
When the ingredients used to make ice cream are of the best and highest quality possible, it can be tasted in the final product. If the ice cream does not undergo the necessary heat treatment, the final taste can be altered because of the presence of different microorganisms. The added intense treatment doesn’t that keep consumers safe from any bacteria, it also guarantees the taste of the ice cream is consistently delicious.
Importance Of A Balanced Temperature
Since it has been emphasised that heating milk for ice cream production is a quality and safety concern, it seems to make sense to bypass the second treatment and just heat the milk at a higher temperature. Although it might seem like a good idea that is time-saving in ice cream making, this is actually ill-advised.
Milk proteins tend to denature when exposed to high temperatures. This results in curdling and the resulting taste is not very appealing to consumers. A well-constructed heat exchanger will have all the proper temperature setting that will prevent this from happening.
Jumping in on making your very own ice cream is an exciting new adventure, but it must not be done without research. Get to know the process involved and the necessary equipment needed and you’ll find that the ice cream you make will taste better than expected!