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Abstract:
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1. The Ice Cream Industry -- 2. Composition and Properties -- 3. Ice Cream Ingredients -- 4. Flavoring and Coloring Materials -- 5. Calculation of Ice Cream Mixes -- 6. Mix Processing -- 7. The Freezing Process -- 8. Refrigeration -- 9. Packaging, Labeling, Hardening and Shipping -- 10. Soft-Frozen Dairy Desserts -- 11. Sherbets, Sorbets and Ices -- 12. Fancy Molded Ice Creams, Novelties and Specials -- 13. Analyzing Frozen Desserts -- 14. Cleaning, Sanitizing, Microbiological Quality and Safety -- 15. Fo
"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 authoritati
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