Ice Cream / Edition 6

Ice Cream / Edition 6

Pub. Date:
Springer-Verlag New York, LLC

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Ice Cream / Edition 6

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)

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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