Systemic lupus erythematosus (SLE) is a chronic, often life-long, autoimmune disease. It can be mild to severe, and affects mostly women. SLE may affect various parts of the body, but it most often manifests in the skin, joints, blood, and kidneys.
When ice cream's small ice crystals melt and refreeze, they can turn into large, unpalatable lumps. Ice cream is best when stored between -5 and 0Â°F.; it will be firm enough to hold its shape, but easy to dip between 6 and 10Â°F, the ideal serving temperature range. Store ice cream in the main part of the freezer, not in the door where it is subject to more fluctuating temperatures.
Dahle, Keith and McCullough (2) vat pasteurized ice cream mix at 150 Â° F. for 30 minutes, 160 Â° F. for 20 minutes and 170 Â° F. for 10 minutes and found that the mixes at the higher temperatures of pasteurization whipped faster and had a lower viscosity than did the mixes pasteurized at the lower temperature.UMMARY 1. Pasteurization at 180 Â° F. for 19 seconds proved as effective in reduc-ing the number of bacteria in the ice cream mix as 160 Â° F. for 30 minutes.