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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.
|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|
|7||The Freezing Process||171|
|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|