Ice Cream - Rilegato

Marshall, Robert T.; Goff, H. Douglas; Hartel, Richard W.

Rilegato

ISBN 10: 0306477009 ISBN 13: 9780306477003

Casa editrice: Kluwer Academic Pub, 2003

Riassunto

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.

Su questo libro

Recensione:

"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn about the history and production of frozen dairy desserts."
(LWT- Food Science and Technology, 37:3, 2004)

Contenuti:

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.

Su questa edizione

• Editore: Kluwer Academic Pub
• Data di pubblicazione: 2003
• ISBN 10: 0306477009
• ISBN 13: 9780306477003
• Rilegatura: Copertina rigida
• Numero edizione: 6
• Numero di pagine: 366