Ice Cream [Paperback]

?Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu? tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions.?1 The Ice Cream Industry.- Definition and Composition.- Historical Background.- Production and Consumption.- References.- 2 Energy Value and Nutrients of Ice Cream.- Energy Value and Nutrients.- Caloric Content of Ice Cream and Related Products.- Protein Content of Ice Cream.- Milkfat Content.- Carbohydrates in Ice Cream.- Minerals in Ice Cream.- Vitamins in Ice Cream.- Palatability and Digestibility of Ice Cream.- References.- 3 Classifications of Ice Cream and Related Products.- Commercial Grouping of Ice Cream and Related Products.- Flavor Categories for Ice Cream.- References.lS*