Ice cream
Explores the 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 title provides a coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes.
Print Book, English, 2003
6., [überarb. u. erw.] Aufl View all formats and editions
Kluwer Acad./Plenum Publ, New York, NY, 2003
XI, 371 Seiten : Illustrationen, Diagramme ; 24 cm
9780306477003, 0306477009
249293498
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.
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