AMBIENT ICE CREAM PRODUCT - MILK AND SUGAR BASED

Producing an ambient-stable ICE CREAM PRODUCT formulated with milk and sugar presents significant technical and food safety challenges, particularly where the current formulation has a neutral pH and high microbial risk profile. Achieving true ambient stability requires careful control of pH, the correct combination of preservative system, and validated thermal processing such as retort or UHT treatment. The key considerations, processing options, and technical requirements are outlined in more detail in the attached document.

Attached:

* Ambient Ice Cream Product - Milk & Sugar Based

For Technical Assistance:

technicalinfo@dynamiko.co.za

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