Ice cream

Robert T. Marshall, H. Douglas Goff, Richard W. Hartel

Springer, 2003 - Technology & Engineering - 371 pages

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.

What people are saying

User Review -

great narration of ice cream freezing ..... helpful in project work ....

User Review -

Dear "Ice Cream: 6th edition",
I absolutely love your work. While in my mother's basement, I came across this while searching tasty treats on google. When i first saw this book, it took my breath away. I was amazed! THIS IS THE BEST THING THATS EVER HAPPENED 2 ME SINCE THE WAFFLE CONE!!!!! Did I tell u how much i admire your work?? I bring this up multiple times because I am currently waiting for my world of WarCraft character to load! My mom and I have progressively read this by the fireplace every night since it has arrived on my doorstep. I sent this book to my dad and it reminded him of how much he loves my mom. Theyve gotten back together since. Their marriage is on July 7th, at Chucky Cheese, closest to Middletown, MD. We would love for you and the entire "Ice Cream: 6th Edition" crew to come...............................join us 

Contents

• The Ice Cream Industry: 1
• Historical Background: 2
• Production and Consumption: 7
• Our Thoughts: 9
• Composition and Properties: 11
• Classifications of Ice Cream and Related Products: 12
• Descriptions of Commercial Frozen Desserts: 14
• Flavor Categories for Ice Cream: 17
• Complexities of Composition: 18
• Energy Value and Nutrients: 20
• Characteristics of a Satisfactory Composition: 26
• The Roles of the Constituents: 27
• Importance of Flavor: 37
• The Balanced Mix: 38
• Physical Properties of Mixes: 44
• References: 50
• Ice Cream Ingredients: 55
• Milk Products Used in Ice Cream: 60
• NonDairy Fats: 69
• Fat Replacers: 70
• Sweeteners: 73
• Salt: 79
• Stabilizers: 80
• Ice Cream Improvers: 84
• Ice Structuring Proteins: 85
• References: 86
• Flavoring and Coloring Materials: 89
• Flavors for Frozen Desserts: 91
• Vanilla: 92
• Chocolate and Cocoa: 96
• Fruits in Frozen Desserts: 101
• Procedures and Recipes: 107
• Nuts: 112
• Spices and Salt: 113
• Flavoring Lowfat Nonfat and Special Frozen Desserts: 114
• Color in Frozen Desserts: 115
• Comments: 116
• Calculation of Ice Cream Mixes: 119
• Standardizing Milk and Cream: 120
• Mix Formulation Calculations: 122
• Use of Computers to Solve Mix Formulation Calculations: 138
• Freezing Point Depression Calculations: 139
• Overrun Calculations: 143
• References: 147
• Mix Processing: 149
• Pasteurization of the Mix: 157
• Homogenization: 161
• Aging Mixes: 167
• Flavoring Mixes: 168
• The Freezing Process: 171
• Changes that Take Place During the Dynamic Freezing Process: 173
• Refrigeration Needed to Freeze Ice Cream: 183
• Types of Freezers: 186
• The Continuous Freezer: 187
• The Batch Freezer: 202
• References: 205
• Refrigeration: 207
• Types of Refrigerants: 208
• Mechanical Refrigeration: 213
• Terms Used in Refrigeration: 222
• Packaging Labeling Hardening and Shipping: 225
• Labeling: 227
• The Packaging Operation: 232
• The Hardening Process: 240
• Handling Storing and Shipping: 246
• Quality is the Goal: 251
• References: 252
• SoftFrozen Dairy Desserts: 253
• Freezers for SoftServe Freezers: 256
• Cleaning and Sanitizing SoftServe Freezers: 260
• The Heat Treatment Freezer: 261
• SoftServe Blended Products: 262
• Reference: 263
• Sherbets Sorbets and Ices: 265
• The Composition of Sherbets Sorbets and Ices: 266
• Preparation of Ices: 269
• Freezing Ices and Sherbets: 271
• Defects: 272
• Reference: 273
• Fancy Molded Ice Creams Novelties and Specials: 275
• Production Systems: 276
• Ice and Fudge Stick Items: 285
• Other Special Products: 289
• Reference: 294
• Analyzing Frozen Desserts: 295
• Physical Properties: 296
• Microbiological Properties: 301
• Sampling for Microbiological Tests: 303
• Sensory Properties: 304
• Flavor Defects: 305
• Body and Texture Defects: 309
• Color: 315
• Melting Quality: 316
• Methods of Determining Sensory Quality: 317
• Ice Cream Clinics: 323
• References: 324
• Cleaning Sanitizing Microbiological Quality and Safety: 327
• Cleaning Equipment: 330
• Major Detergent Components and Their Functions: 331
• Principles of Cleaning: 332
• Sanitization of Equipment: 337
• Controlling and Monitoring Plant Sanitation: 339
• Hygienic Personnel: 340
• Summary: 342
• Formulas and Recipes: 343
• Candy or Confection Ice Cream: 344
• Chocolate Ice Cream: 345
• Frozen Yogurt: 346
• Nut Ice Creams: 347
• Puddings: 348
• Parfait: 349
• Granite: 350
• Spumoni: 351
• Low or ReducedLactose Ice Cream: 352
• Ice Creams of Lowered Fat Content: 353
• References: 355
• Index: 357

Bibliographic information

• Title: Ice cream
• Authors: Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
• Edition: 6, illustrated
• Publisher: Springer, 2003
• ISBN: 0306477009, 9780306477003
• Length: 371 pages
• Subjects: Technology & Engineering / Food Science