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Ice Cream 🔍
W. S. Arbuckle (auth.) Springer US : Imprint : Springer, 4th ed. 1986. Softcover reprint of the original 4th ed. 1986, PS, 2013
英语 [en] · PDF · 10.2MB · 1986 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/scihub/zlib · Save
描述
This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
Erscheinungsdatum: 13.03.2013
备用文件名
lgrsnf/A:\Springer\bok%3A978-1-4757-5447-6.pdf
备用文件名
nexusstc/Ice Cream/574b1854ad1c5820d674b435537b4077.pdf
备用文件名
scihub/10.1007/978-1-4757-5447-6.pdf
备用文件名
zlib/Medicine/W. S. Arbuckle (auth.)/Ice Cream_2250564.pdf
备选作者
Wendell S. Arbuckle
备用出版商
Springer Science+Business Media
备用出版商
Springer-Verlag
备用版本
United States, United States of America
备用版本
Springer Nature, New York, NY, 2013
备用版本
Fourth edition, Boston, MA, 1986
备用版本
4th ed, New York, 1986
备用版本
Mar 13, 2013
备用版本
uuuu
元数据中的注释
sm21742886
元数据中的注释
{"edition":"4","isbns":["1475754477","1475754493","9781475754476","9781475754490"],"last_page":483,"publisher":"Springer US"}
备用描述
This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo℗Ư gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un℗Ư derwent a difficult period of adjusting to economic changes and to the es℗Ư tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production
备用描述
Front Matter....Pages i-xiii
Development of the Ice Cream Industry....Pages 1-8
Energy Value and Nutrients of Ice Cream....Pages 9-18
Ice Cream and Related Products Classifications....Pages 19-27
Composition and Properties....Pages 28-48
Ice Cream Ingredients....Pages 49-83
Stabilizers and Emulsifiers....Pages 84-94
Flavoring and Coloring Materials....Pages 95-118
Calculation of Ice Cream Mixes....Pages 119-165
Restandardizing and Calculating Some Unusual Mixes....Pages 166-183
Calculating Cost and Percentage of Overrun....Pages 184-200
Mix Processing....Pages 201-231
The Freezing Process....Pages 232-259
Packaging, Hardening, and Shipping....Pages 260-270
Soft-Frozen Dairy Products and Special Formulas....Pages 271-285
Sherbets and Ices....Pages 286-296
Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials....Pages 297-312
Defects, Scoring and Grading....Pages 313-332
Sanitation and Quality Control....Pages 333-342
Refrigeration....Pages 343-351
Laboratory Testing....Pages 352-369
Sales Outlets....Pages 370-380
Formulas and Industry Standards....Pages 381-405
Back Matter....Pages 406-483
开源日期
2013-12-12
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