Part 4/9:
Following mixing, pasteurization occurs, where the mixture is heated to around 160°F (71°C) for 15 to 30 minutes. This step not only eliminates harmful microorganisms but also helps dissolve sugar for uniform sweetness and contributes to a creamier texture by breaking down proteins in the milk.
Advanced equipment conducts this process through a High-Temperature Short-Time (HTST) method, minimizing energy usage while ensuring safety. After pasteurization, the mixture is rapidly cooled to prepare it for homogenization.