Ice Cream
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product.\ This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition,...
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Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.
1The Ice Cream Industry12Composition and Properties113Ice Cream Ingredients554Flavoring and Coloring Materials895Calculation of Ice Cream Mixes1196Mix Processing1497The Freezing Process1718Refrigeration2079Packaging, Labeling, Hardening and Shipping22510Soft-Frozen Dairy Desserts25311Sherbets, Sorbets and Ices26512Fancy Molded Ice Creams, Novelties and Specials27513Analyzing Frozen Desserts29514Cleaning, Sanitizing, Microbiological Quality and Safety32715Formulas and Recipes343Index357
