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.

License

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Ice Cream Technology e-Book Copyright © by H. Douglas Goff is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, except where otherwise noted.

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