Ice Cream / Edition 6

Ice Cream / Edition 6

by Robert T. Marshall, Richard W. Hartel, H. Douglas Goff
     
 

ISBN-10: 0306477009

ISBN-13: 9780306477003

Pub. Date: 05/14/2009

Publisher: Springer-Verlag New York, LLC

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

Overview

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.

Product Details

ISBN-13:
9780306477003
Publisher:
Springer-Verlag New York, LLC
Publication date:
05/14/2009
Edition description:
6th ed.
Pages:
366
Product dimensions:
9.21(w) x 6.14(h) x 0.88(d)

Related Subjects

Table of Contents

Preface. 1. The Ice Cream Industry. 2. Composition and Properties. 3. Ice Cream Ingredients. 4. Flavoring and Coloring Materials. 5. Calculation of Ice Cream Mixes. 6. Mix Processing. 7. The Freezing Process. 8. Refrigeration. 9. Packaging, Labeling, Hardening and Shipping. 10. Soft-Frozen Dairy Desserts. 11. Sherbets, Sorbets and Ices. 12. Fancy Molded Ice Cream, Novelties, and Specials. 13. Analyzing Frozen Desserts. 14. Cleaning, Sanitizing, Microbiological Quality and Safety. 15. Formulas and Recipes.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >