Wendall S. Arbuckle

Ice Cream Wendall S. Arbuckle 5th ed. 2000 edition

Publisher Marketing: Now in its Fifth Edition, this up-to-date texbook/ 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 fifth edition builds on the strength of previous editions with coverage of new developments in the ice cream industry. In particular the book examines the development of non-fat, low fat and other nutritionally modified frozen desserts (fat substitutes/ replacers/ mimetics and non-nutritive sweeteners) and the implication of their uses in certain products and formulas. In addition, the physical and chemical characteristics of frozen desserts are discussed as well as how they are applied through manufacturing, storage, and distribution. A second major enhancement in the edition is the book's coverage of the new FDA, approved labeling regulations and Standards of Identity. Specifically, this section provides detailed explanations of nutrition labeling for frozen desserts. Outstanding in its breadth and coherence, Ice Cream, Fifth Edition serves as a useful tool for students in food science and dairy food processing as well as an authoritative resource on the latest technological and scientific principles of ice cream manufacture for food technologists, dairy technologists and food processing companies.