Ice Cream

Front Cover
Springer, Jan 1, 2003 - Technology & Engineering - 371 pages
2 Reviews
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 - Write a review

User Review - Flag as inappropriate

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

User Review - Flag as inappropriate

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 

Related books

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
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

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
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
Copyright

Common terms and phrases

References to this book

All Book Search results »

References from web pages

Lebensmittel-Wissenschaft und-Technologie : Ice cream, 6th edition ...
Ice cream is a cool and refreshing food, enjoyed by millions throughout the world, and which has been sought after by royalty for hundreds of years. ...
linkinghub.elsevier.com/ retrieve/ pii/ S0023643803001919

Ice Cream, 6th Edition
Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and ...
www.foodsci.uoguelph.ca/ dairyedu/ book.html

Books on ice cream
Chocolate, Strawberry, and Vanilla : A History of American Ice Cream by Anne Cooper Funderburg. Published by Bowling Green State Univ ...
www.datasweet.de/ bookstore/ icecream.htm

Tray for producing particulate food products - US Patent 7316122
Ice cream manufacturing and packaging process and a package for this process ... Machine for dispensing a soft-serve product such as ice-cream, ...
www.patentstorm.us/ patents/ 7316122-claims.html

Tray for producing particulate food products - Patent 7316122
Ice cream manufacturing and packaging process and a package for this process ... Machine for dispensing a soft-serve product such as ice-cream, ...
www.freepatentsonline.com/ 7316122.html

Euroglaces: History: Acknowledgments
The Science of Ice Cream, 2004. ISBN 0-85404-629-1; Licks, Sticks & Bricks – A World History of Ice Cream, 1999. ISBN 90-649-6162-X; Ice Cream 6th edition, ...
www.euroglaces.eu/ ShowPage.aspx?iPage=6

Journal - ICE CREAM - 5 RD. MARSHALL - Journal - Sucursal Virtual ...
ICE CREAM - 5 RD Edición y distribución de libros médicos y textos de ciencias, provisión a bibliotecas e instituciones académicas, científicas, ...
www.journal.com.ar/ libros/ ICECREAM-5RD_0412994917.asp

NEW - Ice Cream by Robert Marshall en venta en ebay.es (finaliza ...
Compra NEW - Ice Cream by Robert Marshall en la categoría Books, Nonfiction Books de ebay España.
cgi.ebay.es/ NEW-Ice-Cream-by-Robert-Marshall_W0QQcmdZViewItemQQitemZ290100575971

About the author (2003)

H. Douglas Goff is Professor of Food Science, University of Guelph, Wellington, Ontario, Canada.

Bibliographic information