Composition and Formulations

Abstract

Ice Cream , 7th Edition focuses on the science and technology of frozendessert production and quality. It explores the entire scope of theice cream and frozen dessert industry, from the chemical, physical,engineering and biological principles of the production process tothe distribution of the finished product. It is intended for industrypersonnel from large to small scale processors and suppliers to theindustry and for teachers and students in dairy or food science orrelated disciplines. While it is technical in scope, it also coversmuch practical knowledge useful to anyone with an interest in frozendessert production. World-wide production and consumption data, globalregulations and, as appropriate, both SI and US units are provided,so as to ensure its relevance to the global frozen dessert industry.This edition has been completely revised from the previous edition,updating technical information on ingredients and equipment and providingthe latest research results. Two new chapters on ice cream structureand shelf-life have been added, and much material has been rearrangedto improve its presentation. Outstanding in its breadth, depth andcoherence, Ice Cream , 7th Edition continues its long tradition asthe definitive and authoritative resource for ice cream and frozendessert producers.