Pub. Date:
Springer-Verlag New York, LLC
Ice Cream / Edition 6

Ice Cream / Edition 6


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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)

Table of Contents

Contents: The Ice Cream Industry * Energy Value and Nutrients of Ice Cream * Classifications of Ice Cream and Related Products * Composition and Properties * Ice Cream Ingredients * Stabilizers and Emulsifiers * Flavoring and Coloring Materials * Calculation of Ice Cream Mixes * Mix Processing * The Freezing Process * Packaging, Labeling, Hardening and Shipping * Soft Frozen Dairy Foods and Special Formulas * Sherbets and Ices * Fancy Molded Ice Creams, Novelties, and Specials * Defects, Scoring and Grading, Cleaning, Sanitizing, and Microbiological Quality * Refrigeration * Sales Outlets * Formulas and Industry Standards * Historical Chronology of Ice Cream Industry * Appendix

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