In preceding chapters we have emphasized that mix composition, ingredient quality, and accurate calculations are each prerequisites for the manufacture of desirable ice cream. Once the compositional requirements related to quality and quantity are met, the mix is ready for processing.
KeywordsSugar Vortex Crystallization Starch Corn
Unable to display preview. Download preview PDF.
- 3-A Sanitary Standard No. 603-06. 1992. 3-A accepted practices for the sanitary construction, installation, testing and operation of high-temperature short-time and higher-heat shorter-time pasteurizer systems, revised. 3-A Sanitary Standards Committee, McLean, VA 22101-3850.Google Scholar
- Barfod, N. M., N. Krog, G. Larsen, and W. Buchheim. 1991. Effects of emulsifiers on protein-fat interaction in ice cream mix during aging. FeH-Wissenchaft-Technologie. 93:24–35.Google Scholar
- Denn, M. M. 1980. Process Fluid Mechanics. Prentice-Hall, Inc., Englewood Cliffs, NJ.Google Scholar
- Goff, H. D., and V. J. Davidson. 1992. Flow characteristics and holding time calculations of ice cream mixes in HTST holding tubes. J. Food Prot. 55:34–37.Google Scholar