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| #3256884 in Books | 2015-02-08 | 2015-02-08 | Original language:English | PDF # 1 | 9.25 x1.12 x6.10l,1.46 | File type: PDF | 462 pages||5 of 5 people found the following review helpful.| This book explains every aspect of ice cream and ice ...|By Gustavo Adolfo Costa Borges|This book explains every aspect of ice cream and ice cream production. It's not hard to read and only a basic chemistry / biology knowledge is needed. It really helps you to understand how to calculate a mix knowing why you choose an ingredient or a method. If you plan to open an ice cream b|||“This book has taught me a great deal about the importance to the ice cream industry of a lot of the water-related science I have been involved with, and about the importance to the quality of ice cream of complex surface and colloid science.” (Jo
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or fo...
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