Table of Contents

Preface. 1. The Ice Cream Industry. 2. Composition and Properties. 3. Ice Cream Ingredients. 4. Flavoring and Coloring Materials. 5. Calculation of Ice Cream Mixes. 6. Mix Processing. 7. The Freezing Process. 8. Refrigeration. 9. Packaging, Labeling, Hardening and Shipping. 10. Soft-Frozen Dairy Desserts. 11. Sherbets, Sorbets and Ices. 12. Fancy Molded Ice Cream, Novelties, and Specials. 13. Analyzing Frozen Desserts. 14. Cleaning, Sanitizing, Microbiological Quality and Safety. 15. Formulas and Recipes.

Promotional Information

Springer Book Archives

Reviews

"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn about the history and production of frozen dairy desserts." (LWT- Food Science and Technology, 37:3, 2004)