Ice Cream

__Ice Cream__, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, __Ice Cream__, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers. Ice Cream , 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream , 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers. H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 20 years of experience working on the structural attributes of ice cream. Front Matter....Pages i-xiii The Ice Cream Industry....Pages 1-17 Composition and Formulations....Pages 19-44 Mix Ingredients....Pages 45-87 Flavoring and Coloring Materials....Pages 89-119 Mix Processing and Properties....Pages 121-154 Calculation of Ice Cream Mixes....Pages 155-191 Freezing and Refrigeration....Pages 193-248 Soft-Frozen Dairy Desserts....Pages 249-260 Novelty Products and Ice Cream Cakes....Pages 261-287 Packaging, Hardening, and Shipping....Pages 289-312 Ice Cream Structure....Pages 313-352 Shelf Life....Pages 353-378 Cleaning and Sanitizing for Microbiological Quality and Safety....Pages 379-401 Analyzing Frozen Desserts....Pages 403-436 Formulations for Specialty Products....Pages 437-453 Back Matter....Pages 455-462 The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients Flavoring and Coloring Materials.- Mix Processing and Properties Calculation of Ice Cream Mixes Freezing and Refrigeration Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure Shelf-Life Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products Index.