In ice cream production, where exactly does the colloid mill fit into the mix before pasteurization?

The position of the colloid mill in the ice cream production line is important not only for ingredient dispersion, but also for preparing a stable mixture before thermal treatment. By using a GlobeCore CLM colloid mill before pasteurization, manufacturers can achieve more intensive homogenization of the ice cream base, improve the distribution of solid particles, and obtain a more consistent structure throughout the batch. The optimal processing parameters depend on the formulation, viscosity, fat content, and required texture of the final product. For a better understanding of the role of colloid milling in ice cream manufacturing and its influence on product quality, I recommend reviewing the following article: https://mill.globecore.com/introduction-to-ice-cream-production/.