Sommer H.H. The theory and practice of ice cream making

2^nd edition. — Published by author, Madison, Wisconsin, 1935. — 639 p.This book was written with the aim of covering both the theoretical and practical phases of ice cream making in a comprehensive manner. This plan seemed desirable, since, in the absence of a theoretical understanding, the practical knowledge becomes a chaotic collection of isolated facts.
The book is designed to appeal to the needs of the practical ice cream maker, students in short courses, long course students, advanced students and research workers. Since the needs of these respective classes are more or less divergent, some forbearance will be required in the use of the text. It is hoped that the purely practical man will find the theoretical discussions helpful and stimulating, rather than burdensome. To this end, some of the technical subjects have been segregated as in Chapters VIII and IX. Bibliographies have been given with each chapter as an aid to advanced students and research workers.The classification of ice cream
The composition of ice cream
Ingredients used in making ice cream
Figuring the ice cream mix
Making the ice cream mix
The testing and standardizing of mixes
Phyzical and phyzico-chemical properties of ice cream mixes
Mixing and crystallization
Freezing the ice cream
The whipping ability of mixes
Defects in ice cream
The handling, packaging, hardening and shipping of ice cream
Sugars used in ice cream
Eggs and ess products
Gelatin and other stabilizers
Cocoa, chocolate and chocolate ice cream
Vanilla and vanilla compounds
Fruits and fruit ice cream
Ices and sherbets
Fancy ice cream
Costs and merchandising
Ice cream as a food
Bacteriology of ice cream