Page 112 - #61 English

I Ice Cream

Alfred: Generally speaking, milk is the major operation. This also strictly controls the time and tempera-
source of water for gelato. So depending on ture in sterilizing process, and improves food safety of ice
the different types of ingredients, the ratio cream, which is also quite user-friendly. For this reason,
of milk adjusts accordingly, to reach the best pasteurization is a significant technical achievement in milk
balance of recipe. That means the balance among water, pulp process.
sugar, fat and other ingredients, rather than the balance of
the existance of milk. Viv Li: During production of gelato, the use
of natural ingredients are divided into dry
Viv Li: Dessert making is one of the most and wet two categories: dry material are
rigorous science. In the recipe of gelato and mainly sucrose and skim milk powder; wet
sorbet, the dosage of every ingredient has mainly for fresh milk and light cream. In order to ensure
a strict logic behind. the freshest taste and activity of gelato, it’s necessary
03 to use the pasteurization method to sterilize mixed milk.

Hoever pasteurized tissue structure is still dispersed,
because milk contains more than 85% of water and about
6% of high-quality fat, and 35% of that from light cream.
From technological point of view, what are skim milk powder is rich in protein, so after pasteuriza-
the main achievments of milk proceccing? tion oil and water still maintain the state of active
separation.How to make this separated mixture into
smoothy gelato? From the most primitive intermittent
Alfred: In the process of making gelato, the mixing to modern high-speed shear, then to advanced
most important step is pasteurization after high-pressure homogenization, through the pressure
all the ingredients are well mixed. This pro- of pulp through the cloth with microporous plate, all
cedure can be performed in milk pulp ma- the ingredients in the milk are required to pressure
chine. First of all, milk pulp machine increases the tem- through the plate. Milk particles is going to be further
perature to 80℃ at an extremely slow speed. And then, the refined, dispersed into some uniformal size of small par-
temperature cools down slowly by 2-3 temperature gradi- ticles, and evenly dispersed in milk; after these treat-
ents and maintains in these degree seperately for a while, ment, fatball diameter becomes smaller, milk protein
to fulfil the pasteurization. Finally, milk pulp will maintains clumps are softened and more easily be digested by
around 4℃, and can be used to make ice cream several the body. Advanced production process, can extend the
hours later. The procedure of temperature increasing, de- gelato life cycle, make organization even and sticky, and
creasing and maintaining reduces the uncertainty of human taste more delicate.

Dessert making is one of the

most rigorous science.

All our famous interviewees gave their opinions from
their experience. Hope these answers helped enrich your
knowledge for gelato? Next issue, we will continue this
topic and focus on “the replacement of diary milk in mak-
ing gelato”, “ differentiation of milk content in gelato from
different areas in the world” and “the sustainable develop-
ment of gelato industry”. Please stay tuned!

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