Price: $219.00
Ice Cream, 7th Edition, delves into the scientific and technological aspects of creating high-quality frozen desserts. This comprehensive guide encapsulates the entire spectrum of the ice cream and frozen dessert industry. It details the chemical, physical, engineering, and biological principles involved in the production process, right through to the distribution of the end product.
This book is indispensable for industry professionals ranging from large-scale processors to small-scale suppliers, and even educators and students in dairy or food science-related fields. Despite its technical nature, it incorporates an abundance of practical knowledge, beneficial to anyone with an interest in the art of frozen dessert production.
The book adheres to a global perspective, featuring worldwide production and consumption data, international regulations, and uses both SI and US units as appropriate, ensuring its relevance to the global frozen dessert industry.
The 7th edition has been meticulously updated from its predecessor, with the latest technical information on ingredients and equipment, as well as the most recent research findings. This edition introduces two new chapters focused on ice cream structure and shelf-life, and existing content has been restructured for improved clarity and comprehension.
Renowned for its comprehensiveness, depth, and cohesion, Ice Cream, 7th Edition, upholds its legacy as the unrivaled and authoritative reference for ice cream and frozen dessert producers.