Cooking Books -> Desserts
Marshall, Robert T.
Goff, H. Douglas
Hartel, Richard W.
Kluwer Academic Publishers
Published: May 2003
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This new edition reflects major developments in ice cream in the last five years; including the new FDA-approved labeling regulations and the development of non-fat, low-fat, and other nutritionally modified frozen desserts. 30 line
illustrations. 46 halftones. --This text refers to the Hardcover edition.
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.
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