Ice Cream

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. Front Matter....Pages i-xi The Ice Cream Industry....Pages 1-9 Composition and Properties....Pages 11-54 Ice Cream Ingredients....Pages 55-87 Flavoring and Coloring Materials....Pages 89-117 Calculation of Ice Cream Mixes....Pages 119-147 Mix Processing....Pages 149-169 The Freezing Process....Pages 171-206 Refrigeration....Pages 207-223 Packaging, Labeling, Hardening and Shipping....Pages 225-252 Soft-Frozen Dairy Desserts....Pages 253-263 Sherbets, Sorbets and Ices....Pages 265-273 Fancy Molded Ice Creams, Novelties and Specials....Pages 275-294 Analyzing Frozen Desserts....Pages 295-325 Cleaning, Sanitizing, Microbiological Quality and Safety....Pages 327-342 Formulas and Recipes....Pages 343-355 Back Matter....Pages 357-371 "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. 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."--Jacket Explores the 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 title provides a coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes. 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.