Ice Cream

It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.

The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Calculation of Ice Cream Mixes.- Mix Processing and Properties.- Freezing and Refrigeration.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf Life.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Formulations for Specialty Products.- Non-Dairy Frozen Desserts.- Hygienic Considerations for Equipment and Facilities.- Microbiological Quality and Safety; Cleaning and Sanitizing Practices.- Analyzing Frozen Desserts.- Entrepreneurship, Retailing, Store Operations.

H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 35 years. 

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA.  He has over 35 years of experience working on the structural attributes of ice cream.

Scott A. Rankin is a Professor of Food Science in the Department of Food Science at the University of Wisconsin-Madison, USA.  He brings 25 years of teaching and research experience with ice cream to the team.