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ICE CREAM AND FROZEN DESSERTS.

Author(s) : TOBIAS J., MUCK G. A.

Type of article: Article

Summary

REDUCTION OF ENERGY CONSUMPTION IS A TOP PRIORITY IN THE INDUSTRY. NEW FEDERAL LAWS ON STANDARDS FOR INGREDIENTS ARE LEADING TO CHANGES IN DAIRY INGREDIENTS. AUTOMATIC EQUIPMENT AND INCREASED EFFICIENCY IS HELPING TO CONTROL PRICE INCREASES OF ALL KINDS. CHANGES IN MIX MAKING AND ATTENDANT ACTIVITIES ARE DISCUSSED. THE INTRODUCTION OF HARD FREEZING HAS MADE ICE CREAM STORAGE MORE EFFICIENT. C.R.F.

Details

  • Original title: ICE CREAM AND FROZEN DESSERTS.
  • Record ID : 1982-1644
  • Languages: English
  • Publication date: 1981/06
  • Source: Source: J. Dairy Sci.
    vol. 64; n. 6; 1077-1086; 13 fig.; 4 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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