Ice Cream

This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo℗Ư gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un℗Ư derwent a difficult period of adjusting to economic changes and to the es℗Ư tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production Front Matter....Pages i-xiii Development of the Ice Cream Industry....Pages 1-8 Energy Value and Nutrients of Ice Cream....Pages 9-18 Ice Cream and Related Products Classifications....Pages 19-27 Composition and Properties....Pages 28-48 Ice Cream Ingredients....Pages 49-83 Stabilizers and Emulsifiers....Pages 84-94 Flavoring and Coloring Materials....Pages 95-118 Calculation of Ice Cream Mixes....Pages 119-165 Restandardizing and Calculating Some Unusual Mixes....Pages 166-183 Calculating Cost and Percentage of Overrun....Pages 184-200 Mix Processing....Pages 201-231 The Freezing Process....Pages 232-259 Packaging, Hardening, and Shipping....Pages 260-270 Soft-Frozen Dairy Products and Special Formulas....Pages 271-285 Sherbets and Ices....Pages 286-296 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials....Pages 297-312 Defects, Scoring and Grading....Pages 313-332 Sanitation and Quality Control....Pages 333-342 Refrigeration....Pages 343-351 Laboratory Testing....Pages 352-369 Sales Outlets....Pages 370-380 Formulas and Industry Standards....Pages 381-405 Back Matter....Pages 406-483