Arbuckle, Wendell S. Formerly, Department of Dairy Science, University of Maryland, Baltimore, Maryland.
Marshall, Robert T. Department of Food Science and Nutrition, College of Agriculture, University of Missouri, Columbia, Missouri.
Winder, William C. Formerly, Department of Food Science, University of Wisconsin, Madison, Wisconsin.
Last reviewed:January 2020
- Frozen dairy desserts
- Commercial manufacture
- Sources of microorganisms
- Kinds of microorganisms
- Hygienic measures
- Bacteriological control
- Related Primary Literature
- Additional Reading
A commercial dairy food made by freezing while stirring a pasteurized mix of suitable ingredients. The product may include milk fat, nonfat milk solids, or milk-derived ingredients; other ingredients may include corn syrup, water, flavoring, egg products, stabilizers, emulsifiers, and other non-milk-derived ingredients. Air incorporated during the freezing process is also an important component.
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