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Developments in Frozen-Products Manufacture

  • H. L. Mitten
  • J. M. Neirinckx

Abstract

Frozen dairy products are well known in most of the world, but there is a wide range of composition and physical characteristics from area to area. In those areas where frozen dairy products are made commercially, several types are defined either legally or by the industry.

Keywords

Cylinder Pressure Programmable Logic Controller Drawing Temperature Freeze Yoghurt Scraper Blade 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Andreasen, T. (1987). Grinsted System for Stick Novelties, TP214-le, Grindsted Products A/S, Denmark.Google Scholar
  2. Arbuckle, W. S. (1986). Ice Cream (4th edn). AVI Publishing Co., Westport, CT, USA.Google Scholar
  3. Berger, K. G. (1976). Food Emulsions, ed. S. Friberg. Marcel Dekker, New York, USA, chapter 4.Google Scholar
  4. International Association of Ice Cream Manufacturers (1966). The History of Ice Cream, Washington, DC.Google Scholar
  5. International Ice Cream Association (1991). The Latest Scoop. Washington, DC, USA.Google Scholar
  6. Keeney, P. G. (1972). Commercial Ice Cream and Other Frozen Desserts. Circular 533, The Pennsylvania State University, University Park, PA, USA.Google Scholar

Copyright information

© Chapman & Hall 1993

Authors and Affiliations

  • H. L. Mitten
    • 1
  • J. M. Neirinckx
    • 2
  1. 1.APV Crepaco, Inc.ChicagoUSA
  2. 2.APV Pasilac ASSilkeborgDenmark

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