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. It is intended for industry
personnel from large to small scale processors and suppliers to the
industry and for teachers and students in dairy or food science or
related disciplines. While it is technical in scope, it also covers much
practical knowledge useful to anyone with an interest in frozen dessert
production. World-wide production and consumption data, global
regulations 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
providing the latest research results. Two new chapters on ice cream
structure and shelf-life have been added, and much material has been
rearranged to improve its presentation. Outstanding in its breadth,
depth and coherence, Ice Cream, 7th Edition continues its long
tradition as the definitive and authoritative resource for ice cream and
frozen dessert producers.
