Abstract
Classification of the various frozen desserts considered to be related to ice cream has been done in many different ways. Early workers (Washburn, 1910; Mortensen, 1911; Frandsen and Markham, 1915) divided these products into two to ten groups, primarily depending on whether the product did or did not contain eggs; Mortensen considered commercial practices in suggesting the ten groups. Later the following classifications were used for the different groups of ice cream and frozen products: plain ice cream, nut ice cream, fruit ice cream, bisque ice cream, mousse, frozen custard, puddings, ice milk or milk ice, ices, and sherbets.
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© 1986 Springer Science+Business Media New York
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Arbuckle, W.S. (1986). Ice Cream and Related Products Classifications. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7222-0_3
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DOI: https://doi.org/10.1007/978-1-4615-7222-0_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-7224-4
Online ISBN: 978-1-4615-7222-0
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