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. The text 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. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analysing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The sixth edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry.
Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes.