Beesker recommends 'University of Guelph' as the world's
best website on Ice Cream
ABOUT 'UNIVERSITY OF GUELPH: 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.