Overview
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
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
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Table of contents (15 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Reviews
"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn about the history and production of frozen dairy desserts."
(LWT- Food Science and Technology, 37:3, 2004)
Authors and Affiliations
Bibliographic Information
Book Title: Ice Cream
Authors: Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
DOI: https://doi.org/10.1007/978-1-4615-0163-3
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Kluwer Academic/Plenum Publishers, New York 2003
eBook ISBN: 978-1-4615-0163-3Published: 06 December 2012
Edition Number: 6
Number of Pages: XI, 371