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Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions.
Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions.
Inhaltsverzeichnis
1 The Ice Cream Industry.- Definition and Composition.- Historical Background.- Production and Consumption.- References.- 2 Energy Value and Nutrients of Ice Cream.- Energy Value and Nutrients.- Caloric Content of Ice Cream and Related Products.- Protein Content of Ice Cream.- Milkfat Content.- Carbohydrates in Ice Cream.- Minerals in Ice Cream.- Vitamins in Ice Cream.- Palatability and Digestibility of Ice Cream.- References.- 3 Classifications of Ice Cream and Related Products.- Commercial Grouping of Ice Cream and Related Products.- Flavor Categories for Ice Cream.- References.- 4 Composition and Properties.- Complexities of Composition.- Characteristics of a Satisfactory Composition.- The Role of the Constituents.- Importance of Flavor.- The Balanced Mix.- References.- 5 Ice Cream Ingredients.- Optional Ingredients.- Composition of Milk.- Milk Products Used in Ice Cream.- Sweeteners.- References.- 6 Stabilizers and Emulsifiers.- Uses of Stabilizers.- Kinds of Stabilizers.- Characteristics of Individual Stabilizer Ingredients.- Ice Cream Improvers.- Emulsifiers.- Industrial Usage.- References.- 7 Flavoring and Coloring Materials.- Flavors for Frozen Desserts.- Vanilla.- Chocolate and Cocoa.- Fruits in Frozen Desserts.- Procedures and Recipes.- Nuts.- Spices and Salt.- Color in Frozen Desserts.- Flavoring Lowfat and Nonfat Ice Cream.- References.- 8 Calculation of Ice Cream Mixes.- The Importance of Calculations.- Mathematical Processes Most Frequently Used.- Methods of Calculating Mixes.- Standardizing Milk and Cream.- Calculating Mixes with the Serum Point Method.- Mix Decisions.- Simple Mixes.- Complex Mixes.- Use of Computers in Ice Cream Production.- References.- 9 Mix Processing.- Preparation of the Mix.- Pasteurization of the Mix.- Homogenization.- Aging Mixes.- Packaging Mixes for Sale.- Flavoring Mixes.- References.- 10 The Freezing Process.- Prefreezing Tests.- Freezing Operations.- Changes That Take Place During the Freezing Process.- Refrigeration Needed to Freeze Ice Cream.- Calculating Refrigeration Requirements.- Types of Freezers.- The Batch Freezer.- References.- 11 Packaging, Labeling, Hardening and Shipping.- Considering the Package.- Labeling.- The Packaging Operation.- The Hardening Process.- Handling, Storing and Shipping.- Quality is the Goal.- References.- 12 Soft-Frozen Dairy Foods and Special Formulas.- Soft-Serve Products.- Freezers for Soft-Serve and Shakers.- Cleaning and Sanitizing Soft-Serve Freezers.- The Heat Treatment Freezer.- Soft-Serve Desserts Containing Particulates.- Soft Serve Mix Composition.- 13 Sherbets and Ices.- The Composition of Sherbets and Ices.- Preparation of Ices.- Preparation of Sherbets.- Freezing Ices and Sherbets.- Defects.- References.- 14 Fancy Molded Ice Creams, Novelties, and Specials.- Production Systems.- Specialty Equipment.- Ice, Fudge and Cream Stick Items.- Ice Cream Bars.- Chocolate Coatings.- Other Special Products.- 15 Defects, Scoring and Grading.- Flavor Defects.- Sweetner System.- Body and Texture Defects.- Color.- Package.- Melting Quality.- Evaluating Frozen Desserts.- Scoring Methods.- Ice Cream Clinics.- References.- 16 Cleaning, Sanitizing, and Microbiological Quality.- Cleaning Equipment.- Functions of Detergents in the Dairy.- Major Detergent Components and Their Functions.- Principles of Cleaning.- Sanitization of Equipment.- Sanitary Environment.- Hygienic Personnel.- Tests of the Finished Procuct.- Summary.- References.- 17 Refrigeration.- Methods of Refrigeration.- Types of Refrigerants Commonly Used.- Principles of Mechanical Refrigeration.- Operating Precautions.- Defrosting Methods.- Methods of Cooling.- Terms Used in Refrigeration.- 18 Sales Outlets.- Wholesaling.- Retailing.- Merchandising.- Drive-In Store.- The Soda Fountain.- Personnel.- Training for Fountain Service.- Basic Soda Fountain Preparations.- Specials for Seasons and Memorable Occasions.- References.- 19 Formulas and Industry Standards.- Plain Ice Cream.- Candy or Confection Ice Cream.- Chocolate Ice Cream.- Fruit Ice Creams.- Frozen Yogurt.- Nut Ice Creams.- Puddings.- Parfait.- Mousse.- Frappé.- Sorbets.- Punch.- Granite.- Sherbets.- Soufflé.- Lacto.- Fruit Salad.- Fancy Molded Ice Cream.- Frosted Malted.- Specials.- Homemade Ice Cream.- Low- or Reduced-Lactose Ice Cream.- Ice Creams of Lowered Fat Content.- References.- Appendices.- A. Historical Chronology of Ice Cream Industry.- B. Miscellaneous Tables.- C. Frozen Desserts Plant Inspection Form.
Details
| Erscheinungsjahr: | 2011 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Inhalt: | 364 S. |
| ISBN-13: | 9781461380672 |
| ISBN-10: | 1461380677 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | Paperback |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Marshall, Robert T.
Arbuckle, Wendall S. |
| Auflage: | 5th ed. 2000 |
| Hersteller: |
Springer US
Springer US, New York, N.Y. |
| Maße: | 229 x 152 x 20 mm |
| Von/Mit: | Robert T. Marshall (u. a.) |
| Erscheinungsdatum: | 08.10.2011 |
| Gewicht: | 0,527 kg |
Inhaltsverzeichnis
1 The Ice Cream Industry.- Definition and Composition.- Historical Background.- Production and Consumption.- References.- 2 Energy Value and Nutrients of Ice Cream.- Energy Value and Nutrients.- Caloric Content of Ice Cream and Related Products.- Protein Content of Ice Cream.- Milkfat Content.- Carbohydrates in Ice Cream.- Minerals in Ice Cream.- Vitamins in Ice Cream.- Palatability and Digestibility of Ice Cream.- References.- 3 Classifications of Ice Cream and Related Products.- Commercial Grouping of Ice Cream and Related Products.- Flavor Categories for Ice Cream.- References.- 4 Composition and Properties.- Complexities of Composition.- Characteristics of a Satisfactory Composition.- The Role of the Constituents.- Importance of Flavor.- The Balanced Mix.- References.- 5 Ice Cream Ingredients.- Optional Ingredients.- Composition of Milk.- Milk Products Used in Ice Cream.- Sweeteners.- References.- 6 Stabilizers and Emulsifiers.- Uses of Stabilizers.- Kinds of Stabilizers.- Characteristics of Individual Stabilizer Ingredients.- Ice Cream Improvers.- Emulsifiers.- Industrial Usage.- References.- 7 Flavoring and Coloring Materials.- Flavors for Frozen Desserts.- Vanilla.- Chocolate and Cocoa.- Fruits in Frozen Desserts.- Procedures and Recipes.- Nuts.- Spices and Salt.- Color in Frozen Desserts.- Flavoring Lowfat and Nonfat Ice Cream.- References.- 8 Calculation of Ice Cream Mixes.- The Importance of Calculations.- Mathematical Processes Most Frequently Used.- Methods of Calculating Mixes.- Standardizing Milk and Cream.- Calculating Mixes with the Serum Point Method.- Mix Decisions.- Simple Mixes.- Complex Mixes.- Use of Computers in Ice Cream Production.- References.- 9 Mix Processing.- Preparation of the Mix.- Pasteurization of the Mix.- Homogenization.- Aging Mixes.- Packaging Mixes for Sale.- Flavoring Mixes.- References.- 10 The Freezing Process.- Prefreezing Tests.- Freezing Operations.- Changes That Take Place During the Freezing Process.- Refrigeration Needed to Freeze Ice Cream.- Calculating Refrigeration Requirements.- Types of Freezers.- The Batch Freezer.- References.- 11 Packaging, Labeling, Hardening and Shipping.- Considering the Package.- Labeling.- The Packaging Operation.- The Hardening Process.- Handling, Storing and Shipping.- Quality is the Goal.- References.- 12 Soft-Frozen Dairy Foods and Special Formulas.- Soft-Serve Products.- Freezers for Soft-Serve and Shakers.- Cleaning and Sanitizing Soft-Serve Freezers.- The Heat Treatment Freezer.- Soft-Serve Desserts Containing Particulates.- Soft Serve Mix Composition.- 13 Sherbets and Ices.- The Composition of Sherbets and Ices.- Preparation of Ices.- Preparation of Sherbets.- Freezing Ices and Sherbets.- Defects.- References.- 14 Fancy Molded Ice Creams, Novelties, and Specials.- Production Systems.- Specialty Equipment.- Ice, Fudge and Cream Stick Items.- Ice Cream Bars.- Chocolate Coatings.- Other Special Products.- 15 Defects, Scoring and Grading.- Flavor Defects.- Sweetner System.- Body and Texture Defects.- Color.- Package.- Melting Quality.- Evaluating Frozen Desserts.- Scoring Methods.- Ice Cream Clinics.- References.- 16 Cleaning, Sanitizing, and Microbiological Quality.- Cleaning Equipment.- Functions of Detergents in the Dairy.- Major Detergent Components and Their Functions.- Principles of Cleaning.- Sanitization of Equipment.- Sanitary Environment.- Hygienic Personnel.- Tests of the Finished Procuct.- Summary.- References.- 17 Refrigeration.- Methods of Refrigeration.- Types of Refrigerants Commonly Used.- Principles of Mechanical Refrigeration.- Operating Precautions.- Defrosting Methods.- Methods of Cooling.- Terms Used in Refrigeration.- 18 Sales Outlets.- Wholesaling.- Retailing.- Merchandising.- Drive-In Store.- The Soda Fountain.- Personnel.- Training for Fountain Service.- Basic Soda Fountain Preparations.- Specials for Seasons and Memorable Occasions.- References.- 19 Formulas and Industry Standards.- Plain Ice Cream.- Candy or Confection Ice Cream.- Chocolate Ice Cream.- Fruit Ice Creams.- Frozen Yogurt.- Nut Ice Creams.- Puddings.- Parfait.- Mousse.- Frappé.- Sorbets.- Punch.- Granite.- Sherbets.- Soufflé.- Lacto.- Fruit Salad.- Fancy Molded Ice Cream.- Frosted Malted.- Specials.- Homemade Ice Cream.- Low- or Reduced-Lactose Ice Cream.- Ice Creams of Lowered Fat Content.- References.- Appendices.- A. Historical Chronology of Ice Cream Industry.- B. Miscellaneous Tables.- C. Frozen Desserts Plant Inspection Form.
Details
| Erscheinungsjahr: | 2011 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Inhalt: | 364 S. |
| ISBN-13: | 9781461380672 |
| ISBN-10: | 1461380677 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | Paperback |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Marshall, Robert T.
Arbuckle, Wendall S. |
| Auflage: | 5th ed. 2000 |
| Hersteller: |
Springer US
Springer US, New York, N.Y. |
| Maße: | 229 x 152 x 20 mm |
| Von/Mit: | Robert T. Marshall (u. a.) |
| Erscheinungsdatum: | 08.10.2011 |
| Gewicht: | 0,527 kg |
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