Titlebook: Ice Cream; W. S. Arbuckle Book 1986Latest edition Springer Science+Business Media New York 1986 industry.information.manufacturing.materia

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ed in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have f978-1-4757-5449-0978-1-4757-5447-6

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ays in which this situation might be improved would be to find a broader experimental basis, including a better understanding of the relationship between the ce978-3-662-21693-4978-3-540-37390-2Series ISSN 0080-1844 Series E-ISSN 1861-0412

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https://doi.org/10.1007/978-1-4757-5447-6industry; information; manufacturing; material; nutrition; processing; processor; production; quality contro

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Ice Cream Ingredients,The essentials for the manufacture of high-quality ice cream are good ingredients mixed and balanced so as to produce a satisfactory composition, together with intelligent processing, freezing, and hardening of the product. All of these factors are important and should be carefully controlled by the ice cream maker.

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Packaging, Hardening, and Shipping,When ice cream is drawn from the freezer, it is put into containers that give it the desired form and size for convenient handling during the hardening, shipping, and marketing processes. The packaging of ice cream is of two types: bulk packaging for the sale of dipped ice creams, and packaging for direct retail sale.

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Soft-Frozen Dairy Products and Special Formulas,There is a marked demand for the form of ice cream that has generally come to be known as soft or soft-serve ice cream.. This term has been applied largely because these products are marketed in a soft form and are ready for consumption shortly after they are drawn from the freezer.

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Sherbets and Ices,A sherbet is a frozen product made from sugar, water, fruit acid, color, fruit or fruit flavoring, stabilizer, and a small amount of milk solids added in the form of skim milk, whole milk, condensed milk, or ice cream mix An ice contains the same ingredients, but with no milk solids.

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Mix Processing,elicately blended flavor. Then they must be skillfully processed. Obviously, the selection of good wholesome ingredients and calculation of a satisfactory composition, as discussed in previous chapters, precede the mixing of the ingredients in a vat where they can be heated to facilitate dissolving, blending, and pasteurizing.