Ice Cream Mix Pasteurization: Batch Method Details

Pasteurization is crucial for killing harmful microorganisms in ice-cream mix, ensuring safety and extending shelf life. The method used impacts the required temperature and time.

Batch Method Pasteurization Standards

For the batch method of pasteurization, the standard temperature-time combination typically applied to ice-cream mix is:

• Temperature: $68.5^{\circ}\text{C}$
• Time: Held for not less than 30 minutes.

This combination is effective for inactivating pathogens while minimizing damage to the mix's components.

Evaluating Other Options

• $80^{\circ}\text{C}$ for not less than 30 min: This is a much higher temperature and longer time than typically required for batch pasteurization of ice-cream mix, potentially affecting quality.
• $90^{\circ}\text{C}$ for 15 min: While high heat, the shorter duration might not be sufficient for the entire batch, and it's not the standard batch method combination.
• $135-149^{\circ}\text{C}$ for few min: This range indicates Ultra-High Temperature (UHT) processing, often used for longer shelf-life products and typically involves continuous processes, not the standard batch method.

Therefore, the specific temperature-time combination of $68.5^{\circ}\text{C}$ for at least 30 minutes is the correct standard for batch pasteurization of ice-cream mix.