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New Technical Encyclopedia for Ice Cream and Frozen Desserts

/ (Lancaster, PA, USA; 2013) — DEStech Publications, Inc. announces the publication of Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology, by Bruce W. Tharp and L. Steven Young, two of the world’s leading experts on ice cream. This reference is an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. The book offers essential details on what must be done to create high-quality, successful products—with pointers on how to avoid dozens of specific defects that can occur during manufacturing. The authors also provide original information for extending product lines and creating new, e.g., health-oriented and hybrid products. Key management concepts from cost-reduction strategies to yield improvement, marketing, and regulatory compliance in formulation and labeling are also covered.
You can access 20% of the book at
ISBN: 978-1-932078-68-8, ©2012, 410 pages, 7x10, hardcover, Price: $199.50. Further details can be found at

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