# Application of Ultrasound Homogenization in Milk Ice Cream Mixes
## 2 Materials and Methods
### Ice Cream Mix Manufacture  
All ingredients of the milk ice cream mixes were blended by using a Bosch MaxoMixx 750W blender (Bosch, Gerlingen, Germany). Then, the blended ingredients were submitted to the pasteurization process by using the Vorwerk thermomixer (Vorwerk, Wuppertal, Germany), at the temperature of 85 \({}^{\circ}\)C per 1.5 min. After the pasteurization, the milk ice cream mixes were cooled to reach a temperature of 25 \({}^{\circ}\)C. For each variant of ice cream mixes, two liters of volume was prepared for the next analysis.  
\begin{table}
\begin{tabular}{c p{284.5 pt}} \hline \hline
**Sample** & **Characteristics** \\ \hline CH & control sample without the stabilizers and after the mechanical homogenization treatment \\ \hline CU & control sample without the stabilizers and after the ultrasound homogenization treatment \\ \hline IH & sample with the addition of the stabilizers (iota carrageenanan, locust bean gum, and xanthan gum) and after the mechanical homogenization treatment \\ \hline IU & sample with the addition of the stabilizers (iota carrageenanan, locust bean gum, and xanthan gum) and after the ultrasound homogenization treatment \\ \hline AH & sample with the addition of the stabilizers (the acid hydrolyzates of iota carrageenanan, locust bean gum, and xanthan gum) and after the mechanical homogenization treatment \\ \hline AU & sample with the addition of the stabilizers (the acid hydrolyzates of iota carrageenanan, locust bean gum, and xanthan gum) and after the ultrasound homogenization treatment \\ \hline BH & sample with the addition of the stabilizers (the enzymatic \(\beta\)-galactosidase hydrolyzes of iota carrageenanan, locust bean gum, and xanthan gum) and after the mechanical homogenization treatment \\ \hline BU & sample with the addition of the stabilizers (the enzymatic \(\beta\)-galactosidase hydrolyzes of iota carrageenanan, locust bean gum, and xanthan gum) and after the ultrasound homogenization treatment \\ \hline LH & sample with the addition of the stabilizers (the enzymatic commercial lactase hydrolyzes of iota carrageenanan, locust bean gum, and xanthan gum) and after the mechanical homogenization treatment \\ \hline LU & sample with the addition of the stabilizers (the enzymatic commercial lactase hydrolyzes of iota carrageenanan, locust bean gum, and xanthan gum) and after the ultrasound homogenization treatment \\ \hline \hline \end{tabular}
\end{table}
Table 1: The characteristics of the samples of milk ice cream mixes.  
Homogenization Treatment  
After the preparation step, the ice cream mixes were submitted to homogenization. In the present paper, two types of homogenizations were applied. The first one was the mechanical homogenization by using the homogenizer IKA T 25 digital ULTRA-TURRAX (IKA\({}^{\text{\textregistered}}\)-Werke GmbH & Co. KG, Staufen, Germany), and the process of homogenization was conducted in 2.5 min with 20 rpm. The second one was the ultrasound homogenization by using the homogenizer Ultrasonic Liquid Processor VCX 500 (Sonics & Materials, Inc., Newtown, CT, USA) with a diameter probe (Model CV334).  
To perform the ultrasound homogenization, the frequency of 20 kHz and the exposure time of 5 min were applied. Such parameters of this process were established based on the literature review. In the paper by [PERSON] et al. [26] the ultrasound homogenization with the same frequency was used on soy and wheat protein isolates. Moreover, the paper by [PERSON] et al. [27] during the ultrasound homogenization of cupuacu juice also applied the same conditions of ultrasound homogenization.  
For each type of homogenization, the amount of 250 mL of mixes was prepared from each variant. After this step, the milk ice cream mixes proceeded to maturation at a temperature of 4 \({}^{\circ}\)C for 24 h (fridge, Whirlpool, Warszawa, Poland).