Ice Cream

Häftad, Engelska, 2015

AvH Douglas Goff,Richard W Hartel

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Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product.

Produktinformation

Utgivningsdatum2015-02-08
Mått156 x 234 x 24 mm
Vikt663 g
FormatHäftad
SpråkEngelska
Antal sidor462
Upplaga7
FörlagSpringer-Verlag New York Inc.
ISBN9781489986634

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H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 20 years of experience working on the structural attributes of ice cream.

The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Mix Processing and Properties.- Calculation of Ice Cream Mixes.- Freezing and Refrigeration.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf-Life.- Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products.- Index.