ice cream

We have selected University of Guelph as the world's very best website on Ice Cream.

The University of Guelph Ice Cream website is produced by  Prof. H. Douglas Goff PhD, of the University of Guelph, Ontario, Canada. Prof. Goff is a leading expert on ice cream. He is joint author of the standard work 'Ice Cream', now in its sixth edition. His co-authors are Robert T. Marshall of the University of Missouri, and Richard W. Hartel of the University of Wisconsin. The book encompasses the entire scope of the ice cream industry, from the chemical, physical, engineering, and biological principles of the production process, to the marketing and distribution of the finished product. 

The University of Guelph Ice Cream website is part of the University of Guelph's Dairy Technology Education Series. It is organized into the following main sections: History & Folklore of Ice Cream, Data on Production & Consumption of Ice Cream, Suggested Ice Cream Formulations, Ice Cream Ingredients, Ice Cream Mix Calculations, Commercial Ice Cream Manufacturing Process, Novelty & Impulse Products, Overrun Calculations, Ice Cream Structure, Theoretical Aspects of the Ice Cream Freezing Process, Ice Cream Freezing Curves, Ice Cream Shelf Life, Ice Cream Flavours, Ice Cream Defects, Ice Cream Science, and Ice Cream Headaches.

Click here for the University of Guelph Ice Cream website: https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook