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eBook Tharp and Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology ePub

eBook Tharp and Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology ePub

by Bruce Tharp,Steve Young

  • ISBN: 1932078681
  • Category: Engineering
  • Subcategory: Engineering
  • Author: Bruce Tharp,Steve Young
  • Language: English
  • Publisher: DEStech Publications, Inc (July 22, 2012)
  • Pages: 410
  • ePub book: 1431 kb
  • Fb2 book: 1529 kb
  • Other: azw txt doc mbr
  • Rating: 4.2
  • Votes: 506

Description

Tharp and Young have a unique way of bridging the gaps and connecting the dots among science, technology and commercial reality

Tharp and Young have a unique way of bridging the gaps and connecting the dots among science, technology and commercial reality. As I had expected, this Guide is comprehensive in its coverage, and key terms are fully discussed to clarify complex technical ideas and their applications. It is an essential reference for personnel in the ice cream industry. There is no other book of this kind in the current marketplace.

Bruce Tharp and Steve Young both operate businesses devoted to providing technical know-how to the ice cream and dairy food industries throughout the world. For the past two decades they have collaborated in offering an international technical short course on ice cream. Selected data and troubleshooting pointers presented in the Encyclopedic Guide were developed from responses to thousands of queries from course attendees, as well as from the hands-on experience of the authors, who have been active in ice cream production since childhood.

and L. Steven Young, P. Dr. Bruce Tharp grew up in the ice cream industry with his father’s manufacturing business, Tharp’s Ice Cream. Tharp and Young on Ice Cream An Encyclopedic Guide to Ice Cream Science and Technology. His passion for ice cream and dairy saw him complete three degrees in dairy science from Pennsylvania State University.

Bruce Tharp and Steve Young both operate businesses devoted to providing technical know-how to the ice . Topics are drawn from technology presented and questions asked during "Tharp & Young on Ice Cream Technical Short Courses, Workshops and Clinics", though the material here has been modified to eliminate the question/answer format of the original. Essays included in the Appendix are reprinted with the kind permission of Dairy Foodsand BNP Publications.

Title: Tharp & Young on Ice Cream Author: Tharp, Bruce . P. Young, L. Steven, P. Publisher: Destech Pubns Inc Publication Date: 2012/07/22 Number of Pages: 392 Binding Type: HARDCOVER Library of Congress: Get A Copy. Stores ▾. Audible Barnes & Noble Walmart eBooks Google Play Abebooks Book Depository Alibris Better World Books IndieBound. Hardcover, 410 pages.

An Encyclopedic Guide to Ice Cream Science and Technology.

Tharp and Young on Ice Cream : An Encyclopedic Guide to Ice Cream Science and Technology. by Bruce Tharp and Steve Young.

All Authors, Contributors: Bruce W Tharp; L Steven Young. xvii, 392 pages : illustrations ; 26 cm. Other Titles: Tharp and Young on ice cream. Responsibility: Bruce W. Tharp, Ph. Find more information about: Bruce W Tharp L Steven Young. ISBN: 978193207078681.

Destech Pubns Inc. Book Format. ENG. Number of Pages. Assembled Product Dimensions (L x W x H). 5 x 1. 0 x . 5 Inches.

· A comprehensive practical reference to ice cream and other dairy and non-dairy desserts · Covers every stage from mix ingredients to processing, packaging, marketing, regulations and more · Provides calculations, formulas, troubleshooting tips, freezing data points and costs · Essential techniques for quality control and ideas for new products and market opportunities

-------------------------------------------------------------------------------- This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers essential details on what must be done to create high-quality, successful products with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for extending product lines and creating new, e.g., health-oriented and hybrid products.

Besides providing a definitive introduction to the applied science of frozen desserts, the book explains key management concepts from cost-reduction strategies to yield improvement, marketing, and regulatory compliance in formulation and labeling.

-------------------------------------------------------------------------------- From the Foreword "The Guide is a source of not only technical explanations but also offers ideas for new products and processes supported by insightful tables and illustrations and essays on selected hot topics. Drs. Tharp and Young have a unique way of bridging the gaps and connecting the dots among science, technology and commercial reality. As I had expected, this Guide is comprehensive in its coverage, and key terms are fully discussed to clarify complex technical ideas and their applications. It is an essential reference for personnel in the ice cream industry. There is no other book of this kind in the current marketplace." --Arun Kilara, Adjunct Professor of Food Science, Department of Food Nutrition and Bioprocessing Sciences, North Carolina State University and former Director, Penn State Ice Cream Short Course