Ice Cream - 6th edition

Marshall, Robert T., Goff, H. Douglas, Hartel, Richard W.
Springer 2003

Hardcover 366 pp ISBN 0306477009 £68.00

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.

Contents

Preface.
1. The Ice Cream Industry.
2. Composition and Properties.
3. Ice Cream Ingredients.
4. Flavoring and Coloring Materials.
5. Calculation of Ice Cream Mixes.
6. Mix Processing.
7. The Freezing Process.
8. Refrigeration.
9. Packaging, Labeling, Hardening and Shipping.
10. Soft-Frozen Dairy Desserts.
11. Sherbets, Sorbets and Ices.
12. Fancy Molded Ice Cream, Novelties, and Specials.
13. Analyzing Frozen Desserts.
14. Cleaning, Sanitizing, Microbiological Quality and Safety.
15. Formulas and Recipes.

To find similar publications, click on a keyword below:
Springer : flavours : food ingredients : food, chilled and frozen : refrigeration

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