Daily Health Tips

The ice cream is a product that can multiply pathogens such as Salmonella, E.coli and Staphylococcus aureus, although the risk decreases or disappears with cold storage, a product is sensitive to temperature fluctuations. If you break the cold chain quality may be compromised.

Whenever we reach granules or crystals of water means that at some point he has made a mistake, as the breaking of the cold chain, affecting more ice creams are prepared by dairy products, which the ice.

Another type is the soft ice cream that is served from machines in the street, making it one of the largest ice cream microbial risk is concentrated mainly in the nozzle where it exits the ice exposed to external conditions and manipulation of the consumer himself.

Such machines have a mix or blend a cold enough temperature, but not frozen. When you press the dispenser, a pump is activated from aspiring product as it exits the tank and air is injected to a concentration of 50%, which helps give the proper consistency and texture. The temperatures at which they cool is -10 º C. The final product is not as cold as other ice cream and its consistency is more creamy and soft.

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