Ice Cream

  • Robert T. Marshall
  • H. Douglas Goff
  • Richard W. Hartel

Table of contents

  1. Front Matter
    Pages i-xi
  2. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 1-9
  3. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 11-54
  4. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 55-87
  5. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 89-117
  6. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 119-147
  7. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 149-169
  8. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 171-206
  9. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 207-223
  10. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 225-252
  11. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 253-263
  12. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 265-273
  13. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 275-294
  14. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 295-325
  15. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 327-342
  16. Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 343-355
  17. Back Matter
    Pages 357-371

About this book

Introduction

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.

Keywords

chemistry food food science processing

Authors and affiliations

  • Robert T. Marshall
    • 1
  • H. Douglas Goff
    • 2
  • Richard W. Hartel
    • 3
  1. 1.University of Missouri-ColumbiaColumbiaUSA
  2. 2.University of GuelphWellingtonCanada
  3. 3.University of WisconsinMadisonUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-0163-3
  • Copyright Information Kluwer Academic/Plenum Publishers, New York 2003
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-4948-8
  • Online ISBN 978-1-4615-0163-3
  • About this book