Summary 1. Pasteurization at 180° F. for 19 seconds proved as effective in reducing the number of bacteria in the ice cream mix as 160° F. for 30 minutes. 2. Homogenization before or after pasteurization does not affect the efficiency of bacterial reduction. 3. All samples of mix were considered properly pasteurized using the phosphatase test as a criteria. 4. The viscosity of all lots of mix was low and there was no significant difference between the lots homogenized before pasteurization and those homogenized after pasteurization. 5. The body and texture of the finished ice cream was more dependent on the method of freezing than on the method of pasteurizing the mix or the length of the aging time. 6. Ice cream mix when made from milk, cream and skimmilk flakes can be successfully pasteurized by a short-time-high-temperature pasteurizer. 7. No cooked flavor was noted in the finished ice cream pasteurized by either the short-time-high-temperature or the holder method.

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holder method bacteria phosphatase test ice cream cooked flavor shorttimehightemperature pasteurizer bacterial reduction

L.R. Dowd and E.O. Anderson,.Study of Short-Time-High-Temperature Pasteurization of Ice Cream Mix. 26 (1),37-46.

L.R. Dowd and E.O. Anderson,"Study of Short-Time-High-Temperature Pasteurization of Ice Cream Mix" 26

L.R. Dowd and E.O. Anderson,"Study of Short-Time-High-Temperature Pasteurization of Ice Cream Mix"