Premium
ICE CREAM ‐ ITS PRESENT DAY MANUFACTURE AND SOME PROBLEMS
Author(s) -
Rothwell J.
Publication year - 1976
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1976.tb00426.x
Subject(s) - ice cream , legislation , business , quality (philosophy) , raw material , food science , operations management , environmental science , engineering , chemistry , political science , philosophy , organic chemistry , epistemology , law
Ingredients used in ice cream, UK legislation, and mix processing and freezing are discussed. Problems caused by the increasing costs of some of the raw materials are mentioned and possible ways of offsetting these costs are suggested. The importance of adequate quality control, particularly microbiological, is stressed.