Ice Cream

Goff, H. Douglas; Hartel, Richard W.; Rankin, Scott A.

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.

Details

Published by: Springer

Publication Date: 2025-04-26

Format: Hardcover

ISBN-13: 9783031778711

DOI: 10.1007/978-3-031-77872-8

Dimensions: 235cm x155cm

Pages: 560