H Douglas Goff – författare

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.

It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.