Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices.
Introduction
This ice cream e-book captures the technical aspects of ice cream processing – ingredients and formulations, manufacturing and quality issues. It is complemented by the Dairy Science and Technology e-book, which provides extensive background on milk composition and chemistry, dairy products and dairy processes, many of which overlap with ice cream processing.We will begin with a brief look at the history of ice cream and the scope of the industry globally today.