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Ice Cream Hardcover – January 16, 2013

ISBN-13: 978-1461460954 ISBN-10: 1461460956 Edition: 7th ed. 2013

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Ice Cream + The Science of Ice Cream + Ice Cream and Frozen Deserts: A Commercial Guide to Production and Marketing
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Product Details

  • Hardcover: 462 pages
  • Publisher: Springer; 7th ed. 2013 edition (January 16, 2013)
  • Language: English
  • ISBN-10: 1461460956
  • ISBN-13: 978-1461460954
  • Product Dimensions: 9.3 x 6.3 x 1.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #485,462 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

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.

 

H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. 

 

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA.  He has over 20 years of experience working on the structural attributes of ice cream.

About the Author

H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. 

 

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA.  He has over 20 years of experience working on the structural attributes of ice cream.


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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Chris Keeler on April 3, 2014
Format: Kindle Edition
Excellent resource for anyone interested in manufacturing ice cream. This is not a home cookbook. It is a textbook devoted to the commercial production of ice cream on a small to large scale. Very informative and easy to read.
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By kim young jae on September 18, 2014
Format: Hardcover Verified Purchase
I needed some info to fix facilities, but here I could not find any sources...
Thanks to authors for passing these valuable knowledge.
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0 of 1 people found the following review helpful By Donald C. Lambert on February 27, 2014
Format: Hardcover Verified Purchase
this is an agricultural science text book, not a home ice cream makers guide. an incredible amount of information for the serious ice cream maker.
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