ice cream science, ice cream manufacturing, ice cream processing technology, dairy technology, frozen dessert technology, ice cream ingredients, ice cream formulation, ice cream mix calculation, ice cream microstructure, stabilizers and emulsifiers, commercial ice cream production, ice cream freezing, ice cream filling, ice cream packaging, ice cream quality control, dairy product manufacturing, ice cream processing equipment, cold-chain distribution, food science and technology, ice cream production defects
Ice Cream: From Science to Business, Volume 1: Principles, Ingredients, Processing Technology, Quality & Manufacturing is a comprehensive reference connecting the science of ice cream with contemporary industrial manufacturing practices. It covers the history, composition and nutritional characteristics of ice cream as well as ingredient functionality, formulation, processing, freezing, filling, packaging, hardening and cold-chain distribution. The book explains ice cream chemistry and microstructure, mix calculations, quality control, processing equipment, flavour systems, stabilizers, emulsifiers and physico-chemical properties. It also discusses production defects, troubleshooting methods, standard operating procedures, quality-assurance concepts and practical manufacturing guidelines. The volume is intended for students, researchers, academicians, dairy technologists, food scientists, entrepreneurs, manufacturers and frozen-dessert industry professionals.
Click here for Volume 2: Ice Cream: From Science to Business. Volume 2: Quality, Operations, Research & Development, Cold Chain, Sales & Marketing, Projects and Business Growth
