Ice Cream

• Main Authors: Goff, H. Douglas. (Author), Hartel, Richard W. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic
• Language: English
• Published: Boston, MA : Springer US : Imprint: Springer, 2013.
• Edition: 7th ed. 2013.
• Subjects: Chemistry.; Food science.; Carbohydrates.; Food Science.; Carbohydrate Chemistry.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-6096-1

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 fi...

Table of Contents:

• The Ice Cream Industry.-�Composition and Formulations.-�Mix Ingredients
• Flavoring and Coloring Materials.-�Mix Processing and Properties
• Calculation of Ice Cream Mixes
• Freezing and Refrigeration
• Soft-Frozen Dairy Desserts.-�Novelty Products and Ice Cream Cakes.-�Packaging, Hardening and Shipping.-�Ice Cream Structure
• Shelf-Life
• Cleaning and Sanitizing for Microbiological Quality and Safety.-�Analyzing Frozen Desserts.-�Formulations for Specialty Products
• Index.