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Quality of ice cream and ice milk

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Published by Connecticut Agricultural Experiment Station in New Haven, Conn .
Written in English

Book details:

Edition Notes

Statementby Lester Hankin and J. Gordon Hanna
SeriesBulletin / Connecticut Agricultural Experiment Station -- no. 818, Bulletin (Connecticut Agricultural Experiment Station) -- 818.
ContributionsHanna, J. Gordon, Connecticut Agricultural Experiment Station, Connecticut. Dept. of Consumer Protection. Food Division, Connecticut. Dairy Division, University of Connecticut. Dept. of Animal Industries
The Physical Object
Pagination1 folded sheet ([6] p.) ;
ID Numbers
Open LibraryOL24642415M

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Subtitle states it all. In everything you do quality is the most important. Told in story format about a man who runs an ice cream making factory that isn't doing well, and the process of how he turns that company around by improving the quality of the ice-cream by starting out with including the employees, improving the work environment, and getting feedback from other people/5. The Dairy also makes our renowned premium ice cream in a variety of flavors, from good old-fashioned Vanilla to richer varieties like Mackinac Island Fudge and Death by Chocolate. Our premium ice cream is available in pints, half gallons and hand dipped at every Quality Dairy store. This was a good book to explain in simple terms how milk turns into ice cream. The illustrations help kids understand how the process of making ice cream happens. I like the glossary in the back of the book but I checked out the website that the book lists in the back to download free complimentary educational resources and all they wanted to /5. Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product.5/5(3).

  Many factors, including the flavor, body and texture, melting quality, color, package, appearance, and influence quality, the overall acceptability of the product by consumers. Appearance is the first aspect of a product to influence customers. This may be the appearance of the package in the supermarket cabinet, or it may be the appearance of the ice cream in the serving dish on the table. Ice cream is composed of a mixture of milk products, sweetening materials, stabilizers, flavors, or egg products, which are referred to as ingredients. The wide variety of ingredients that may be used to produce different kinds of ice cream and their microbiological standard and quality greatly affect the quality of the ice cream. Instruction and recipe booklet. Commercial quality ice cream maker. Most useful pages: Table of Contents. Page 1 Page 2 - Table Of Contents Page 3 - Features and Benefits Page 4 - Recipe Tips Page 5 - Recipes Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 - Warranty / Table of Contents. INSTRUCTION AND. Coconut Milk. Makes the BEST dairy-free ice cream. It’s rich, creamy and works like a dream. Follow my step-by-step instructions for how to make the most amazingly delicious ice cream at home. NO ICE CREAM MAKER NEEDED! Order now for an instant download! Includes PDF & ePUB files. Also available in paperback edition! Paperback (£ / $).

heavy cream, corn kernels, goat, cream base, sea salt, whole milk and 8 more Homemade Vanilla Coconut Ice Cream A Heaping Spoonful vanilla extract, full .   The best ice cream makers including electric, manual, and traditional salt-and-ice machines from brands like Cuisinart, Whynter, KitchenAid, Breville, and more. I will refer you to Mike Exinger's previous answer as to the technical difference between ice cream and ice milk regarding fat content. It is basically in line with other information I have heard on the subject. However, the biggest practical diff. Pour the mixture into an ice cream freezer (if you have one) and follow the manufacturer instructions. If you do not have an ice cream freezer, pour the ice milk mixture into a 9-byinch baking pan and place it in the freezer for 2 to 4 hours. Remove the ice milk from the pan and place it in a food processor or blender and blend until smooth.