Front cover image for Ice Cream

Ice Cream

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
eBook, English, 2003
Sixth edition View all formats and editions
Springer US, Boston, MA, 2003
1 online resource (XII, 372 pages 61 illustrations)
9781461501633, 1461501636
840283266
1 The Ice Cream Industry
Characteristics of the Industry
Historical Background
Production and Consumption
Our Thoughts
References
2 Composition and Properties
Classifications of Ice Cream and Related Products
Descriptions of Commercial Frozen Desserts
Flavor Categories for Ice Cream
Complexities of Composition
Energy Value and Nutrients
Characteristics of a Satisfactory Composition
The Roles of the Constituents
Importance of Flavor
The Balanced Mix
Fat Destabilization and Foam Formation in Frozen Dairy Desserts
Physical Properties of Mixes
References
3 Ice Cream Ingredients
Optional Ingredients
Composition of Milk
Milk Products Used in Ice Cream
Non-Dairy Fats
Fat Replacers
Sweeteners
Salt
Stabilizers
Ice Cream Improvers
Ice Structuring Proteins
Emulsifiers
References
4 Flavoring and Coloring Materials
Flavors for Frozen Desserts
Vanilla
Chocolate and Cocoa
Fruits in Frozen Desserts
Procedures and Recipes
Nuts
Spices and Salt
Flavoring Lowfat, Nonfat and Special Frozen Desserts
Color in Frozen Desserts
Comments
References
5 Calculation of Ice Cream Mixes
The Importance of Calculations
Mathematical Processes Most Frequently Used
Standardizing Milk and Cream
Mix Formulation Calculations
Use of Computers to Solve Mix Formulation Calculations
Freezing Point Depression Calculations
Overrun Calculations
References
6 Mix Processing
Preparation of the Mix
Pasteurization of the Mix
Homogenization
Aging Mixes
Packaging Mixes for Sale
Flavoring Mixes
References
7 The Freezing Process
Prefreezing Tests
General Freezing Operations
Changes that Take Place During the Dynamic Freezing Process
Refrigeration Needed to Freeze Ice Cream
Types of Freezers
The Continuous Freezer
The Batch Freezer
References
8 Refrigeration
Types of Refrigerants
Mechanical Refrigeration
Terms Used in Refrigeration
9 Packaging, Labeling, Hardening and Shipping
Considering the Package
Labeling
The Packaging Operation
The Hardening Process
Handling, Storing and Shipping
Quality is the Goal
References
10 Soft-Frozen Dairy Desserts
Soft-Serve Products
Soft-Serve Mix Composition
Freezers for Soft-Serve and Shakes
Cleaning and Sanitizing Soft-Serve Freezers
The Heat Treatment Freezer
Soft-Serve Blended Products
Reference
11 Sherbets, Sorbets and Ices
The Composition of Sherbets, Sorbets and Ices
Preparation of Ices
Preparation of Sherbets
Freezing Ices and Sherbets
Defects
Reference
12 Fancy Molded Ice Creams, Novelties and Specials
Production Systems
Specialty Equipment
Ice and Fudge Stick Items
Chocolate Coatings
Other Special Products
Reference
13 Analyzing Frozen Desserts
Chemical and Compositional Properties
Physical Properties
Microbiological Properties
Sampling for Microbiological Tests
Sensory Properties
Defects, Scoring, and Grading
Flavor Defects
Body and Texture Defects
Color
Package
Melting Quality
Methods of Determining Sensory Quality
Ice Cream Clinics
References
14 Cleaning, Sanitizing, Microbiological Quality and Safety
Planning for Product Safety
Cleaning Equipment
Functions of Detergents in the Dairy
Major Detergent Components and Their Functions
Principles of Cleaning
Sanitization of Equipment
Controlling and Monitoring Plant Sanitation
Sanitary Environment
Hygienic Personnel
Tests of the Finished Product
Summary
References
15 Formulas and Recipes
Plain Ice Cream
Candy or Confection Ice Cream
Chocolate Ice Cream
Fruit Ice Creams
Frozen Yogurt
Nut Ice Creams
Puddings
Parfait
Mousse
Frappé
Sorbets
Punch
Granite
Sherbets
Soufflé
Lacto
Fruit Salad
Fancy Molded Ice Cream
Spumoni
Frosted Malted
Specials
Low- or Reduced-Lactose Ice Cream
Ice Creams of Lowered Fat Content
References
English