Table of contents

  1. Front Matter
    Pages i-xiii
  2. H. Douglas Goff, Richard W. Hartel
    Pages 1-17
  3. H. Douglas Goff, Richard W. Hartel
    Pages 19-44
  4. H. Douglas Goff, Richard W. Hartel
    Pages 45-87
  5. H. Douglas Goff, Richard W. Hartel
    Pages 89-119
  6. H. Douglas Goff, Richard W. Hartel
    Pages 121-154
  7. H. Douglas Goff, Richard W. Hartel
    Pages 155-191
  8. H. Douglas Goff, Richard W. Hartel
    Pages 193-248
  9. H. Douglas Goff, Richard W. Hartel
    Pages 249-260
  10. H. Douglas Goff, Richard W. Hartel
    Pages 261-287
  11. H. Douglas Goff, Richard W. Hartel
    Pages 289-312
  12. H. Douglas Goff, Richard W. Hartel
    Pages 313-352
  13. H. Douglas Goff, Richard W. Hartel
    Pages 353-378
  14. H. Douglas Goff, Richard W. Hartel
    Pages 379-401
  15. H. Douglas Goff, Richard W. Hartel
    Pages 403-436
  16. H. Douglas Goff, Richard W. Hartel
    Pages 437-453
  17. Back Matter
    Pages 455-462

About this book

Introduction

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.

Keywords

frozen dairy desserts frozen yoghurt ice cream sherbet

Authors and affiliations

  • H. Douglas Goff
    • 1
  • Richard W Hartel
    • 2
  1. 1.University of GuelphGuelphCanada
  2. 2.Dept. Food ScienceUniversity of Wisconsin Dept. Food ScienceMadisonUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-6096-1
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-6095-4
  • Online ISBN 978-1-4614-6096-1
  • About this book