アイスクリームの科学（第７版）<br>Ice Cream （7TH）

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アイスクリームの科学（第７版）
Ice Cream （7TH）

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  • 製本 Hardcover:ハードカバー版／ページ数 455 p.／サイズ 130 illus., 44 in color
  • 言語 ENG
  • 商品コード 9781461460954
  • DDC分類 664

基本説明

The 7th edition incorporate crucial information for manufacturers and researchers alike, such as the latest research reports and the newest equipment produced by the supplying industry, and expand on important topics like composition and property, ingredients, calculations, refrigeration, and microbiological quality and safety. Previous ed.: 2005.

Full Description

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.

Contents

The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Mix Processing and Properties.- Calculation of Ice Cream Mixes.- Freezing and Refrigeration.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf-Life.- Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products.- Index.