Author: J. H. Frandsen

Publisher: Forgotten Books

Published: 2018-02-03

Total Pages: 340

ISBN-13: 9780267684687

Excerpt from The Manufacture of Ice Creams and Ices The development of ice cream making into one of the very important branches of the dairy industry, together with the introduction of this subject into the course of study in many schools and colleges, has created a demand for a suit able text on The Manufacture of Ice Creams and Ices. The authors have attempted to present in this volume, material which has been gathered during several years of teaching and of actual commercial experience. Ice cream factories in various parts of the country have been visited and studied for the purpose of gaining the most up-to - date information on the subject. They have aimed to bring to gether all available scientific information relating to the sub ject of ice cream making and to present it in a scientific and a practical manner and have tried to avoid the mistake of making their work simply a collection of recipes. They realize that there is need of much experimental work along this line and that future research may modify considerably, views now generally accepted as correct re garding the manufacture of ice cream. In the light of pres ent day information, however, it is hoped this book will be found of value in the class room as well as to the practical ice cream maker. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.