Ice Cream
Product ID: 2600965
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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. Review: Bible for ice cream - Best text book on ice cream I have used. Bible for ice cream makers! Review: Detailed and informative - I work in the facility that produces ice cream. This book has helped me a lot to understand many aspects of the manufacturing process and simply obtain a better view of what I need to pay attention to during mix-making and knowledge of the ingredients used, their impact and what needs to be made sure of and avoided during the ice cream making process. The book is definitely worth its money, but I purchased the Kindle edition to be able to highlight certain spots and create flashcards to retain the most important information.
| Best Sellers Rank | #2,089,053 in Books ( See Top 100 in Books ) #412 in Organic Chemistry (Books) #1,286 in Chemistry (Books) #1,310 in Food Science (Books) |
| Customer Reviews | 4.6 out of 5 stars 60 Reviews |
D**E
Bible for ice cream
Best text book on ice cream I have used. Bible for ice cream makers!
H**.
Detailed and informative
I work in the facility that produces ice cream. This book has helped me a lot to understand many aspects of the manufacturing process and simply obtain a better view of what I need to pay attention to during mix-making and knowledge of the ingredients used, their impact and what needs to be made sure of and avoided during the ice cream making process. The book is definitely worth its money, but I purchased the Kindle edition to be able to highlight certain spots and create flashcards to retain the most important information.
G**S
This book explains every aspect of ice cream and ice ...
This book explains every aspect of ice cream and ice cream production. It's not hard to read and only a basic chemistry / biology knowledge is needed. It really helps you to understand how to calculate a mix knowing why you choose an ingredient or a method. If you plan to open an ice cream business, it's a must. It talks about every part of the production, the equipments, storage, analysis and safety. It doesn't talk much about gelato.
E**M
excellent manufacturing information
Very technical, excellent manufacturing information.
R**R
Very important book to have
If you're into making ice cream commercially this gives you all the technology you could possibly need
H**R
For those who want to understand ice cream
Maybe not for you if all you want is to make a simple ice cream at home. If you want to know about how ice cream works and all the technicalities, this is the book you want. Its got everything you need to know from small batch production to continuous flow.
E**A
Bible for Food Technologist/Scientist working with Ice Cream
A really helpful book for Food Technologist/Scientists in the Ice Cream Industry. Book came without any damage and it is certainly brand new!
C**9
Five Stars
Good and informative. Can't get more scientific than this when it comes to ice cream.
S**E
Three Stars
A little bit more technical then I anticipated.
J**N
The book is good but it is a heavy read
Good information
M**E
Industrial, not for domestic users
I bought this when I was opening my gelateria. This is more like a text book from a food science course than anything suitable for a home user, so be warned, if you are looking about learning how to make ice cream at home then this isn't for you. This is more scientific for large scale industrial production.
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