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PASTEURIZING
Pasteurizing the batch of frozen yoghurt is needed to kill bacteria and help preserved the finished product. Pasteurization is an easy process that involves quickly heating the mix to around 79 degrees celcius for a specified amount of time and then quickly decreasing it back to under 4 degrees celcius. Sometimes the batch is pasteurized to around 99 degrees celcius and it has been known to even go to 104 degrees celcius. This improves the flavour and it also blends the ingredients better.
