Marshall / Goff / Hartel Ice Cream

Sixth Auflage 2003
ISBN: 978-1-4615-0163-3
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 371 Seiten, Web PDF

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.

Zielgruppe

Research

Autoren/Hrsg.

Marshall, Robert T.

Goff, H. Douglas

Hartel, Richard W

Inhaltsverzeichnis

1 The Ice Cream Industry.- Characteristics of the Industry.- Historical Background.- Production and Consumption.- Our Thoughts.- References.- 2 Composition and Properties.- Classifications of Ice Cream and Related Products.- Descriptions of Commercial Frozen Desserts.- Flavor Categories for Ice Cream.- Complexities of Composition.- Energy Value and Nutrients.- Characteristics of a Satisfactory Composition.- The Roles of the Constituents.- Importance of Flavor.- The Balanced Mix.- Fat Destabilization and Foam Formation in Frozen Dairy Desserts.- Physical Properties of Mixes.- References.- 3 Ice Cream Ingredients.- Optional Ingredients.- Composition of Milk.- Milk Products Used in Ice Cream.- Non-Dairy Fats.- Fat Replacers.- Sweeteners.- Salt.- Stabilizers.- Ice Cream Improvers.- Ice Structuring Proteins.- Emulsifiers.- References.- 4 Flavoring and Coloring Materials.- Flavors for Frozen Desserts.- Vanilla.- Chocolate and Cocoa.- Fruits in Frozen Desserts.- Procedures and Recipes.- Nuts.- Spices and Salt.- Flavoring Lowfat, Nonfat and Special Frozen Desserts.- Color in Frozen Desserts.- Comments.- References.- 5 Calculation of Ice Cream Mixes.- The Importance of Calculations.- Mathematical Processes Most Frequently Used.- Standardizing Milk and Cream.- Mix Formulation Calculations.- Use of Computers to Solve Mix Formulation Calculations.- Freezing Point Depression Calculations.- Overrun Calculations.- References.- 6 Mix Processing.- Preparation of the Mix.- Pasteurization of the Mix.- Homogenization.- Aging Mixes.- Packaging Mixes for Sale.- Flavoring Mixes.- References.- 7 The Freezing Process.- Prefreezing Tests.- General Freezing Operations.- Changes that Take Place During the Dynamic Freezing Process.- Refrigeration Needed to Freeze Ice Cream.- Types of Freezers.- TheContinuous Freezer.- The Batch Freezer.- References.- 8 Refrigeration.- Types of Refrigerants.- Mechanical Refrigeration.- Terms Used in Refrigeration.- 9 Packaging, Labeling, Hardening and Shipping.- Considering the Package.- Labeling.- The Packaging Operation.- The Hardening Process.- Handling, Storing and Shipping.- Quality is the Goal.- References.- 10 Soft-Frozen Dairy Desserts.- Soft-Serve Products.- Soft-Serve Mix Composition.- Freezers for Soft-Serve and Shakes.- Cleaning and Sanitizing Soft-Serve Freezers.- The Heat Treatment Freezer.- Soft-Serve Blended Products.- Reference.- 11 Sherbets, Sorbets and Ices.- The Composition of Sherbets, Sorbets and Ices.- Preparation of Ices.- Preparation of Sherbets.- Freezing Ices and Sherbets.- Defects.- Reference.- 12 Fancy Molded Ice Creams, Novelties and Specials.- Production Systems.- Specialty Equipment.- Ice and Fudge Stick Items.- Chocolate Coatings.- Other Special Products.- Reference.- 13 Analyzing Frozen Desserts.- Chemical and Compositional Properties.- Physical Properties.- Microbiological Properties.- Sampling for Microbiological Tests.- Sensory Properties.- Defects, Scoring, and Grading.- Flavor Defects.- Body and Texture Defects.- Color.- Package.- Melting Quality.- Methods of Determining Sensory Quality.- Ice Cream Clinics.- References.- 14 Cleaning, Sanitizing, Microbiological Quality and Safety.- Planning for Product Safety.- Cleaning Equipment.- Functions of Detergents in the Dairy.- Major Detergent Components and Their Functions.- Principles of Cleaning.- Sanitization of Equipment.- Controlling and Monitoring Plant Sanitation.- Sanitary Environment.- Hygienic Personnel.- Tests of the Finished Product.- Summary.- References.- 15 Formulas and Recipes.- Plain Ice Cream.- Candy or Confection Ice Cream.- Chocolate Ice Cream.- Fruit Ice Creams.- Frozen Yogurt.- Nut Ice Creams.- Puddings.- Parfait.- Mousse.- Frappé.- Sorbets.- Punch.- Granite.- Sherbets.- Soufflé.- Lacto.- Fruit Salad.- Fancy Molded Ice Cream.- Spumoni.- Frosted Malted.- Specials.- Low- or Reduced-Lactose Ice Cream.- Ice Creams of Lowered Fat Content.- References.