What is steam infusion?

Steam infusion refers to the process where steam is introduced directly into a milk product as it is sprayed into a chamber, typically under controlled temperatures and pressures. This method is used to create a variety of textures and flavors in dairy products and can enhance the solubility of certain components, leading to a better product quality. Steam infusion effectively incorporates heat and moisture into the product, which aids in the pasteurization process as well.

This process can improve the efficiency of heating while minimizing the time the product is exposed to high temperatures, ultimately preserving more of its beneficial qualities. The unique combination of steam and liquid can also facilitate the integration of ingredients and aid in the homogenization of the final product.

Other choices do not accurately describe the steam infusion process. For instance, injecting steam into milk storage tanks does not achieve the same product enhancement and concentration effects achieved through the controlled infusion process. Similarly, cooling milk with steam showers and boiling water with milk solids are unrelated to the infusion technique and do not capture the essence of what steam infusion entails.