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.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Andreasen, T. (1987). Grinsted System for Stick Novelties, TP214-le, Grindsted Products A/S, Denmark.
Arbuckle, W. S. (1986). Ice Cream (4th edn). AVI Publishing Co., Westport, CT, USA.
Berger, K. G. (1976). Food Emulsions, ed. S. Friberg. Marcel Dekker, New York, USA, chapter 4.
International Association of Ice Cream Manufacturers (1966). The History of Ice Cream, Washington, DC.
International Ice Cream Association (1991). The Latest Scoop. Washington, DC, USA.
Keeney, P. G. (1972). Commercial Ice Cream and Other Frozen Desserts. Circular 533, The Pennsylvania State University, University Park, PA, USA.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1993 Chapman & Hall
About this chapter
Cite this chapter
Mitten, H.L., Neirinckx, J.M. (1993). Developments in Frozen-Products Manufacture. In: Robinson, R.K. (eds) Modern Dairy Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8172-3_4
Download citation
DOI: https://doi.org/10.1007/978-1-4684-8172-3_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-8174-7
Online ISBN: 978-1-4684-8172-3
eBook Packages: Springer Book Archive