Ice Cream

by Marshall, Robert T.; Goff, H. Douglas; Hartel, Richard W.

• ISBN13: 9780306477003
• ISBN10: 0306477009
• Edition: 6th
• Format: Hardcover
• Copyright: 2003-08-01
• Publisher: Kluwer Academic Print on Demand

Summary

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.

Author Biography

H. Douglas Goff is Professor of Food Science, University of Guelph, Wellington, Ontario, Canada.

Table of Contents

The Ice Cream Industry	1	(10)
Introduction	1	(1)
Characteristics of the Industry	1	(1)
Historical Background	2	(5)
Production and Consumption	7	(2)
Our Thoughts	9	(1)
References	9	(2)
Composition and Properties	11	(44)
Classifications of Ice Cream and Related Products	12	(2)
Descriptions of Commercial Frozen Desserts	14	(3)
Flavor Categories for Ice Cream	17	(1)
Complexities of Composition	18	(2)
Energy Value and Nutrients	20	(6)
Characteristics of a Satisfactory Composition	26	(1)
The Roles of the Constituents	27	(10)
Importance of Flavor	37	(1)
The Balanced Mix	38	(1)
Fat Destabilization and Foam Formation in Frozen Dairy Desserts	38	(6)
Physical Properties of Mixes	44	(6)
References	50	(5)
Ice Cream Ingredients	55	(34)
Optional Ingredients	55	(1)
Composition of Milk	55	(5)
Milk Products Used in Ice Cream	60	(9)
Non-Dairy Fats	69	(1)
Fat Replacers	70	(3)
Sweeteners	73	(6)
Salt	79	(1)
Stabilizers	80	(4)
Ice Cream Improvers	84	(1)
Ice Structuring Proteins	85	(1)
Emulsifiers	85	(1)
References	86	(3)
Flavoring and Coloring Materials	89	(30)
Flavors for Frozen Desserts	91	(1)
Vanilla	92	(4)
Chocolate and Cocoa	96	(5)
Fruits in Frozen Desserts	101	(6)
Procedures and Recipes	107	(5)
Nuts	112	(1)
Spices and Salt	113	(1)
Flavoring Lowfat, Nonfat and Special Frozen Desserts	114	(1)
Color in Frozen Desserts	115	(1)
Comments	116	(1)
References	116	(3)
Calculation of Ice Cream Mixes	119	(30)
The Importance of Calculations	119	(1)
Mathematical Processes Most Frequently Used	119	(1)
Standardizing Milk and Cream	120	(2)
Mix Formulation Calculations	122	(16)
Use of Computers to Solve Mix Formulation Calculations	138	(1)
Freezing Point Depression Calculations	139	(4)
Overrun Calculations	143	(4)
References	147	(2)
Mix Processing	149	(22)
Preparation of the Mix	149	(8)
Pasteurization of the Mix	157	(4)
Homogenization	161	(6)
Aging Mixes	167	(1)
Packaging Mixes for Sale	167	(1)
Flavoring Mixes	168	(1)
References	168	(3)
The Freezing Process	171	(36)
Prefreezing Tests	171	(1)
General Freezing Operations	171	(2)
Changes that Take Place During the Dynamic Freezing Process	173	(10)
Refrigeration Needed to Freeze Ice Cream	183	(3)
Types of Freezers	186	(1)
The Continuous Freezer	187	(15)
The Batch Freezer	202	(3)
References	205	(2)
Refrigeration	207	(18)
Types of Refrigerants	208	(5)
Mechanical Refrigeration	213	(9)
Terms Used in Refrigeration	222	(3)
Packaging, Labeling, Hardening and Shipping	225	(28)
Considering the Package	225	(2)
Labeling	227	(5)
The Packaging Operation	232	(8)
The Hardening Process	240	(6)
Handling, Storing and Shipping	246	(5)
Quality is the Goal	251	(1)
References	252	(1)
Soft-Frozen Dairy Desserts	253	(12)
Soft-Serve Products	253	(1)
Soft-Serve Mix Composition	253	(3)
Freezers for Soft-Serve and Shakes	256	(4)
Cleaning and Sanitizing Soft-Serve Freezers	260	(1)
The Heat Treatment Freezer	261	(1)
Soft-Serve Blended Products	262	(1)
References	263	(2)
Sherbets, Sorbets and Ices	265	(10)
The Composition of Sherbets, Sorbets and Ices	266	(3)
Preparation of Ices	269	(1)
Preparation of Sherbets	269	(2)
Freezing Ices and Sherbets	271	(1)
Defects	272	(1)
Reference	273	(2)
Fancy Molded Ice Creams, Novelties and Specials	275	(20)
Production Systems	276	(1)
Specialty Equipment	276	(9)
Ice and Fudge Stick Items	285	(1)
Chocolate Coatings	285	(4)
Other Special Products	289	(5)
Reference	294	(1)
Analyzing Frozen Desserts	295	(32)
Introduction	295	(1)
Chemical and Compositional Properties	295	(1)
Physical Properties	296	(5)
Microbiological Properties	301	(2)
Sampling for Microbiological Tests	303	(1)
Sensory Properties	304	(1)
Defects, Scoring, and Grading	304	(1)
Flavor Defects	305	(4)
Body and Texture Defects	309	(6)
Color	315	(1)
Package	315	(1)
Melting Quality	316	(1)
Methods of Determining Sensory Quality	317	(6)
Ice Cream Clinics	323	(1)
References	324	(3)
Cleaning, Sanitizing, Microbiological Quality and Safety	327	(16)
Planning for Product Safety	327	(3)
Cleaning Equipment	330	(1)
Functions of Detergents in the Dairy	330	(1)
Major Detergent Components and Their Functions	331	(1)
Principles of Cleaning	332	(5)
Sanitization of Equipment	337	(2)
Controlling and Monitoring Plant Sanitation	339	(1)
Sanitary Environment	339	(1)
Hygienic Personnel	340	(1)
Tests of the Finished Product	340	(2)
Summary	342	(1)
References	342	(1)
Formulas and Recipes	343	(14)
Plain Ice Cream	343	(1)
Candy or Confection Ice Cream	344	(1)
Chocolate Ice Cream	345	(1)
Fruit Ice Creams	345	(1)
Frozen Yogurt	346	(1)
Nut Ice Creams	347	(1)
Puddings	348	(1)
Parfait	349	(1)
Mousse	349	(1)
Frappe	349	(1)
Sorbets	349	(1)
Punch	349	(1)
Granite	350	(1)
Sherbets	350	(1)
Souffle	350	(1)
Lacto	350	(1)
Fruit Salad	350	(1)
Fancy Molded Ice Cream	350	(1)
Spumoni	351	(1)
Frosted Malted	351	(1)
Specials	351	(1)
Low- or Reduced-Lactose Ice Cream	352	(1)
Ice Creams of Lowered Fat Content	353	(2)
References	355	(2)
Index	357