Australasia's Biggest Online Store

We won't be beaten by anyone. Guaranteed

Ice Cream

This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo- gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un- derwent a difficult period of adjusting to economic changes and to the es- tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
Product Details

Table of Contents

1 Development of the Ice Cream Industry.- 2 Energy Value and Nutrients of Ice Cream.- 3 Ice Cream and Related Products Classifications.- 4 Composition and Properties.- 5 Ice Cream Ingredients.- 6 Stabilizers and Emulsifiers.- 7 Flavoring and Coloring Materials.- 8 Calculation of Ice Cream Mixes.- 9 Restandardizing and Calculating Some Unusual Mixes.- 10 Calculating Cost and Percentage of Overrun.- 11 Mix Processing.- 12 The Freezing Process.- 13 Packaging, Hardening, and Shipping.- 14 Soft-Frozen Dairy Products and Special Formulas.- 15 Sherbets and Ices.- 16 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials.- 17 Defects, Scoring and Grading.- 18 Sanitation and Quality Control.- 19 Refrigeration.- 20 Laboratory Testing.- 21 Sales Outlets.- 22 Formulas and Industry Standards.- Appendixes.- A. Historical Chronology of Ice Cream Industry.- B. Federal Standards for Frozen Desserts.- C. Nutrition Labeling Requirements.- D. Whey and Whey Products-General Specifications and Definitions.- E. Other Related Frozen Desserts-Definitions and Labeling.- F. Dairy Associations and Trade Journals That Promote the Ice Cream Industry.- G. Miscellaneous Tables.

Promotional Information

Springer Book Archives

Look for similar items by category
Home » Books » Science » Medicine » General
People also searched for
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling Ice Cream on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Back to top