Ice Cream Technology Book from C.H.I.P.S.

Tharp & Young
On Ice Cream
by Bruce Tharp
L. Steven Young

Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology is 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.


  • 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 must-have practical encyclopedic handbook for the ice cream and dairy dessert manufacturing industry explains the chemistry and controllable variables of all phases of ice cream production including:

  • 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. It also offers original information for extending product lines and creating new products.


Definitions and Terms, A to Z


  • Accelerated Shelf Life Testing
  • Alternative Sweeteners
  • Buttermilk
  • Calcium Nutrient Content Claims
  • Chocolate Ice Cream
  • Coloring Ice Cream
  • Cost Management
  • Downsizing of Ice Cream Packaging
  • Draw Temperature
  • Enzyme Effects in Ice Cream
  • Filtered Milks
  • Flavor Changes in Ice Cream during Storage
  • Functional Foods
  • Fruit Flavoring
  • Glycemic Index
  • "Good for You" Frozen Desserts—Formulation Considerations
  • Gumminess in Ice Cream
  • Hybrid Products
  • Ice Cream Inclusions
  • Ice Cream Lumpiness
  • Ice Cream Sweetness
  • Lactose Reduction
  • Line Cost Averaging
  • >Low Carb Ice Cream
  • Low-Viscosity Polysaccharides to the Rescue
  • Mix Composition Effects on Flavor
  • Mix Processing Variables—Effect on Eating Quality
  • Non-Standard Frozen Desserts
  • No-Sugar-Added Ice Cream
  • Novelties I: Adding Inclusions
  • Novelties II: Prevention of Sogginess in Cones and Wafers
  • Nutmeat Flavored Ice Cream
  • Pasteurization, Homogenization: Effects on Ice Cream Mix Functionality
  • Pink Discoloration in Vanilla Ice Cream
  • Premium Light Ice Cream
  • Pro- and Prebiotic Mix Ingredients
  • Proposed Changes to US Frozen Dessert Standard of Identity
  • Sensory Evaluation—Quality Assurance/Product Development
  • Shelf Life of Ice Cream
  • Sherbet, Water Ices, Sorbets: Different, but not Forgotten
  • Sweetener Costs
  • Whey Replacement of Skim Milk Solids

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Tharp & Young
On Ice Cream
by Bruce Tharp/L. Steven Young
2012 • 392 pages • $198.00 + shipping
Texas residents please add 6.75 % sales tax

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