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Ice Cream

ISBN-10: 0306477009

ISBN-13: 9780306477003

Edition: 6th 2003 (Revised)

Authors: Robert T. Marshall, H. Douglas Goff, Richard W. Hartel

List price: $129.00
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Description:

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.
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Book details

List price: $129.00
Edition: 6th
Copyright year: 2003
Publisher: Springer
Publication date: 7/31/2003
Binding: Hardcover
Pages: 372
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.606
Language: English

The Ice Cream Industry
Composition and Properties
Ice Cream Ingredients
Flavoring and Coloring Materials
Calculation of Ice Cream Mixes
Mix Processing
The Freezing Process
Refrigeration
Packaging, Labeling, Hardening and Shipping
Soft-Frozen Dairy Desserts
Sherbets, Sorbets and Ices
Fancy Molded Ice Creams, Novelties and Specials
Analyzing Frozen Desserts
Cleaning, Sanitizing, Microbiological Quality and Safety
Formulas and Recipes
Index