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  • Book
  • © 2003

Ice Cream

Authors:

  1. Robert T. Marshall

    1. University of Missouri-Columbia, Columbia, USA

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    You can also search for this author in PubMed   Google Scholar

  2. H. Douglas Goff

    1. University of Guelph, Wellington, Canada

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    You can also search for this author in PubMed   Google Scholar

  3. Richard W. Hartel

    1. University of Wisconsin, Madison, USA

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  • 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

  • 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

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xi
    PDF

  2. The Ice Cream Industry

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 1-9

  3. Composition and Properties

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 11-54

  4. Ice Cream Ingredients

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 55-87

  5. Flavoring and Coloring Materials

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 89-117

  6. Calculation of Ice Cream Mixes

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 119-147

  7. Mix Processing

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 149-169

  8. The Freezing Process

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 171-206

  9. Refrigeration

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 207-223

  10. Packaging, Labeling, Hardening and Shipping

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 225-252

  11. Soft-Frozen Dairy Desserts

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 253-263

  12. Sherbets, Sorbets and Ices

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 265-273

  13. Fancy Molded Ice Creams, Novelties and Specials

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 275-294

  14. Analyzing Frozen Desserts

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 295-325

  15. Cleaning, Sanitizing, Microbiological Quality and Safety

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 327-342

  16. Formulas and Recipes

    • Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
    Pages 343-355

  17. Back Matter

    Pages 357-371
    PDF
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About this book

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.
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Keywords

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Reviews

"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)

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Authors and Affiliations

  • University of Missouri-Columbia, Columbia, USA

    Robert T. Marshall

  • University of Guelph, Wellington, Canada

    H. Douglas Goff

  • University of Wisconsin, Madison, USA

    Richard W. Hartel

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Bibliographic Information

  • Book Title: Ice Cream

  • Authors: Robert T. Marshall, H. Douglas Goff, Richard W. Hartel

  • DOI: https://doi.org/10.1007/978-1-4615-0163-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Kluwer Academic/Plenum Publishers, New York 2003

  • eBook ISBN: 978-1-4615-0163-3Published: 06 December 2012

  • Edition Number: 6

  • Number of Pages: XI, 371

  • Topics: Industrial and Production Engineering, Food Science

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Buy it now

eBook USD 99.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Other ways to access

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