Ice Cream / Edition 5

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More About This Textbook

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. 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.
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Product Details

  • ISBN-13: 9780834219175
  • Publisher: Wolters Kluwer Law & Business
  • Publication date: 9/28/1996
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 364
  • Product dimensions: 6.38 (w) x 9.22 (h) x 0.85 (d)

Table of Contents

1 The Ice Cream Industry 1
2 Composition and Properties 11
3 Ice Cream Ingredients 55
4 Flavoring and Coloring Materials 89
5 Calculation of Ice Cream Mixes 119
6 Mix Processing 149
7 The Freezing Process 171
8 Refrigeration 207
9 Packaging, Labeling, Hardening and Shipping 225
10 Soft-Frozen Dairy Desserts 253
11 Sherbets, Sorbets and Ices 265
12 Fancy Molded Ice Creams, Novelties and Specials 275
13 Analyzing Frozen Desserts 295
14 Cleaning, Sanitizing, Microbiological Quality and Safety 327
15 Formulas and Recipes 343
Index 357
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