Question

Ice cream mix is homogenized at 2500 psi:
(A) To decrease the milk fat globule size
(B) To form a better emulsion
(C) To contribute a smoother, creamier ice cream
(D) To ensure emulsifier and stabilizer are well blended and evenly distributed in the ice cream mix

• A. (A), (B), and (D) only
• B. (A), (B), and (C) only
• C. (A), (B), (C), and (D)
• D. (B), (C), and (D) only

Hint:

Homogenization ensures consistent texture and quality in ice cream production by optimizing fat dispersion.

Answer 1

The Correct Option is C

Homogenization at 2500 psi reduces the size of milk fat globules (A), improves emulsion stability (B), and ensures a smoother and creamier texture in ice cream (C). Additionally, it evenly disperses emulsifiers and stabilizers throughout the mix (D). This process is critical for achieving high-quality ice cream.