E-BOOK

Ice cream seventh edition

---

We are pleased to present the seventh edition of the long-standing title,
Ice Cream
.
The fi rst edition was written by Prof. Wendell S. Arbuckle of the University of
Maryland and published in 1966. Prof. Arbuckle had joined Prof. J. H. Frandsen in
coauthoring
Ice Cream and Related Products
in 1961. Frandsen was the senior
author of two other ice cream books in 1915 and 1950. So, the lineage of this book
can be traced back to the infancy of the industrial ice cream industry. Prof. Arbuckle
published subsequent editions in 1972 (second), 1977 (third), and 1986 (fourth),
before his death in 1987. In 1996, Prof. Robert T. Marshall of the University of
Missouri completely revised the Arbuckle manuscript and published the fi fth edi-
tion under the names of Marshall and Arbuckle. We (H. D. Goff and R. W. Hartel)
joined Prof. Marshall to prepare the sixth edition, published in 2003, under the
names of Marshall, Goff, and Hartel. Prof. Marshall has since retired, leaving us to
prepare the seventh edition. We have completely revamped this edition. Every chapter has been rewritten,
updating with state-of-the-art knowledge and new references as appropriate.
Material has been realigned to make what we feel is a more coherent presentation.
New chapters on ice cream structure (Chap. 11) and ice cream shelf life (Chap. 12)
have been added. We have made the book suitable for an international audience by
converting completely to SI units, although we indicate the equivalent US unit as
appropriate, and we have incorporated international production and consumption
data, legislation information, and global industry practices.
Both of us have been involved in ice cream research for 25 years. Prof. Goff has
also been teaching ice cream courses at the University of Guelph and in various
places around the world for 25 years. This book re fl ects our combined knowledge.
We have maintained the focus on science and technology of ice cream. We do not
present any information about marketing, retailing or restaurant operations. The
book is intended for people with a science and technology background, or at least
those who want to learn more of the technical aspects of ice cream production. It is
intended for anyone involved in the industry, from Research and Development,
Quality Control, or Manufacturing in large-scale operations right through to small-
scale entrepreneurs who want to understand the principles behind the product they
Preface
are making. Suppliers to the industry should gain a tremendous insight into the
complexities of the product, the functional roles of the ingredients, and the manu-
facturing and cleaning processes employed by the industry. And, of course, it is for
students, both Undergraduate students who are learning about ice cream, perhaps
with the intention of entering the industry some day, and Graduate students who are
furthering our knowledge with their research. The students of today are the industry
leaders of tomorrow.

---

Ketersediaan

EBOOK00295INST-LIB

Perpustakaan Instiper

Tersedia

Informasi Detail

Judul Seri

-

No. Panggil

-

Penerbit

New York : Springer., 2013

Deskripsi Fisik

-

Bahasa

English

ISBN/ISSN

978-1-4614-6095-4

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

E-BOOK

Tipe Pembawa

online resource

Edisi

7

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Richard W. Hartel

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar