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THE MANUFACTURE OF DAIRY ICE CREAM.

Author(s) : WILBEY R. A.

Summary

DETAILS ARE GIVEN OF TWO DAIRY ICE CREAM FORMULATIONS ; THE COMPOSITION AND PROCESSING OF THESE IS DESCRIBED IN SOME DETAIL. THE MERITS OF CONTINUOUS AND BATCH FREEZERS ARE COMPARED AND THE AUTHOR CONCLUDES BY RECOMMENDING STABLE TEMPERATURES DURING STORAGE. ANY FORMULATION MUST WITHSTAND TEMPERATURE FLUCTUATIONS IN DISTRIBUTION AND RETAIL SALE, INCLUDING THERMAL SHOCK AFTER PURCHASE. G.R.S.

Details

  • Original title: THE MANUFACTURE OF DAIRY ICE CREAM.
  • Record ID : 1987-0619
  • Languages: English
  • Publication date: 1986/06
  • Source: Source: Proc. IFST
    vol. 19; n. 2; 85-88; 2 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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