Ice cream : manufacture and technology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Vivek Bhandari
- ناشر : New Delhi : Tata McGraw-Hill
- چاپ و سال / کشور: 2001
- شابک / ISBN : 9780074635230
Description
Contents Preface Acknowledgements 1. History and Development of the Ice Cream Industry · Historical Background 2 · Production and Consumption 3 2. Ice Cream-Its Nutritional Value and Classification · Nutritional Value 6 · Classification of Ice Cream and Related Products 14 3. Composition and Physico-chemical Properties of Ice Cream Mixes · Composition 19 · Physico-chemical Properties of Ice Cream Mixes 23 4. Ice Cream Ingredients · Sources of Milk Solids Not Fat 45 · Sources of Fat 48 ·Sources of Sugars 50 · Egg and Egg Products 54 · Stabilizers and Emulsifiers 55 ·Stabilizers 57 · Emulsifiers 62 · Flavouring and Colouring Materials 70 5. Ice Cream Mix Calculations 6. Standardization of Mixes 7. Mix Processing · Preparation of the Mix 111 Vll IX 1 6 19 45 76 98 111 xiv 8. Freezing of Ice Cream · Changes during the Freezing Process 134 · Structure of Ice Cream 135 · Ice Cream Freezer Operation 139 · How to Obtain and Control Overrun 146 · Calculating Percentage of Overrun 148 · Cleaning the Freezer 154 ·Fruit Ice Cream 154 · Variegated Ice Cream 159 9. Packaging, Hardening and Shipping of Ice Cream · Packaging 160 ·Hardening 169 ·Storage 174 · Shipping 174 10. Soft Frozen Dairy Products and Special Formulations · Special Formulations 181 11. Ice Cream Varieties, Novelties and Specials ·Plain Ice Cream 189 · Candy or Confection Ice Cream 190 ·Fruit Ice Cream 192 ·Nut Ice Cream 195 · Variegated or Rippled Ice Cream 197 · Souffle 198 · Lacto 198 · Quick Sundae 198 · Sorbet and Ice Cream 199 · Fancy Moulded Ice Cream 200 · Decoration 201 · Other Special Products 202 12. Ices and Sherbets ·Preparation of Ices 211 · Preparation of Sherbets 213 · Defects 215 13. Defects and Scoring of Ice Cream ·Flavour Defects 217 ·Body and Texture 222 · Body Defects 223 · Texture Defects 224 126 160 177 189 209 217
