Ice Cream
Author: Robert T Marshall
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. Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.
Table of Contents:
| 1 | The Ice Cream Industry | 1 |
| 2 | Composition and Properties | 11 |
| 3 | Ice Cream Ingredients | 55 |
| 4 | Flavoring and Coloring Materials | 89 |
| 5 | Calculation of Ice Cream Mixes | 119 |
| 6 | Mix Processing | 149 |
| 7 | The Freezing Process | 171 |
| 8 | Refrigeration | 207 |
| 9 | Packaging, Labeling, Hardening and Shipping | 225 |
| 10 | Soft-Frozen Dairy Desserts | 253 |
| 11 | Sherbets, Sorbets and Ices | 265 |
| 12 | Fancy Molded Ice Creams, Novelties and Specials | 275 |
| 13 | Analyzing Frozen Desserts | 295 |
| 14 | Cleaning, Sanitizing, Microbiological Quality and Safety | 327 |
| 15 | Formulas and Recipes | 343 |
| Index | 357 |
Book review: Preparing Learners for E Learning or Leadership in Safety Management
Beat That! Cookbook
Author: Ann Hodgman
Thoroughly entertaining, Ann Hodgman is back with more "horrifyingly delicious" recipes for entertaining, holidays, potlucks, and other occasions when the very best food is mandatory.
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