Ice Cream pp 333-342 | Cite as

Sanitation and Quality Control

  • W. S. Arbuckle

Abstract

A high-quality ice cream can be made only from good mix ingredients properly balanced to produce a desirable composition, along with proper processing, freezing, hardening, and distribution, under proper sanitary conditions. All of these factors are important and must be carefully controlled if the most acceptable product is to be produced. It must be remembered that product inferiority constitutes one of the greatest menaces to the success and progress of the ice cream industry. The consumer has learned to depend upon ice cream as a safe, enjoyable, energy-giving, nourishing, and refreshing food. Consumer interest in the quality of ice cream is one of the industry’s greatest assets.

Keywords

Dairy Product Quaternary Ammonium Compound Wetting Agent Cleaning Agent Sodium Metasilicate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1986

Authors and Affiliations

  • W. S. Arbuckle
    • 1
  1. 1.University of MarylandCollege ParkUSA

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