Ice Cream

Wendell S Arbuckle

ISBN 10: 1475754493 / ISBN 13: 9781475754490

Editore: Springer Us Mär 2013, 2013

Riguardo questo articolo

Neuware - This edition of 'Ice Cream' is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.

Codice articolo 9781475754490

Dati bibliografici

• Titolo: Ice Cream
• Editore: Springer Us Mär 2013
• Data di pubblicazione: 2013
• Lingua: Inglese
• ISBN 10: 1475754493
• ISBN 13: 9781475754490
• Rilegatura: Taschenbuch
• Edizione: quarta edizione
• Condizione: Neu
• Dimensioni: 231 L x 159 A x 32 P (millimetri) 231 millimetri di larghezza per 159 millimetri di altezza per 32 millimetri di profondità
• Peso: 730 grammi

Descrizione articolo

Riassunto

This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo­ gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un­ derwent a difficult period of adjusting to economic changes and to the es­ tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.

Contenuti

1 Development of the Ice Cream Industry.- 2 Energy Value and Nutrients of Ice Cream.- 3 Ice Cream and Related Products Classifications.- 4 Composition and Properties.- 5 Ice Cream Ingredients.- 6 Stabilizers and Emulsifiers.- 7 Flavoring and Coloring Materials.- 8 Calculation of Ice Cream Mixes.- 9 Restandardizing and Calculating Some Unusual Mixes.- 10 Calculating Cost and Percentage of Overrun.- 11 Mix Processing.- 12 The Freezing Process.- 13 Packaging, Hardening, and Shipping.- 14 Soft-Frozen Dairy Products and Special Formulas.- 15 Sherbets and Ices.- 16 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials.- 17 Defects, Scoring and Grading.- 18 Sanitation and Quality Control.- 19 Refrigeration.- 20 Laboratory Testing.- 21 Sales Outlets.- 22 Formulas and Industry Standards.- Appendixes.- A. Historical Chronology of Ice Cream Industry.- B. Federal Standards for Frozen Desserts.- C. Nutrition Labeling Requirements.- D. Whey and Whey Products—General Specifications and Definitions.- E. Other Related Frozen Desserts—Definitions and Labeling.- F. Dairy Associations and Trade Journals That Promote the Ice Cream Industry.- G. Miscellaneous Tables.