Ice Cream

AvWendall S. Arbuckle,Robert T. Marshall

Häftad, Engelska, 2011

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Beskrivning

Ice cream, favorite food of millions. 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. Frandsen, wrote the earlier editions of Ice Cream.

Produktinformation

Utgivningsdatum:2011-10-08
Mått:152 x 229 x 20 mm
Vikt:527 g
Format:Häftad
Språk:Engelska
Antal sidor:364
Upplaga:5
Förlag:Springer-Verlag New York Inc.
ISBN:9781461380672

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

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.