1 Development of the Ice Cream Industry. - 2 Energy Value and Nutrients of Ice Cream. - 3 Ice Cream and Related Products Classifications. - 4 Composition and Properties. - 5 Ice Cream Ingredients. - 6 Stabilizers and Emulsifiers. - 7 Flavoring and Coloring Materials. - 8 Calculation of Ice Cream Mixes. - 9 Restandardizing and Calculating Some Unusual Mixes. - 10 Calculating Cost and Percentage of Overrun. - 11 Mix Processing. - 12 The Freezing Process. - 13 Packaging Hardening and Shipping. - 14 Soft-Frozen Dairy Products and Special Formulas. - 15 Sherbets and Ices. - 16 Frozen Confections Novelties Fancy Molded Ice Creams and Specials. - 17 Defects Scoring and Grading. - 18 Sanitation and Quality Control. - 19 Refrigeration. - 20 Laboratory Testing. - 21 Sales Outlets. - 22 Formulas and Industry Standards. - Appendixes. - A. Historical Chronology of Ice Cream Industry. - B. Federal Standards for Frozen Desserts. - C. Nutrition Labeling Requirements. - D. Whey and Whey ProductsGeneral Specifications and Definitions. - E. Other Related Frozen DessertsDefinitions and Labeling. - F. Dairy Associations and Trade Journals That Promote the Ice Cream Industry. - G. Miscellaneous Tables. Language: English