Tharp & Young "On Ice Cream" - THARP & Y0UNG ON ICE CREAM: An Encyclopedic Guide to Ice Cream Science and Technology

THARP & Y0UNG ON ICE CREAM:
An Encyclopedic Guide
to
Ice Cream Science and Technology, 2nd Edition

Valuable reference work and supplemental text for “Tharp & Young on Ice Cream: Technical Short Course, Workshops, and Clinics”

2ND EDITION AVAILABLE NOW!

ORDER HERE

- AUTHORS' SPECIAL PRICING: $225.00 USD per copy, includes shipping/handling

- Credit card payments - now accepting Visa, MasterCard and Discover Cards - email or call for details.

- Multiple (> 5) book orders: Ask for a quote

- SPECIAL SUPPLIER GIFT PROGRAM ... special pricing for bulk purchase of signed books (> 5 books per order) ... Supplier to the ice cream industry? Ask for details.

- - 2ND EDITION OF BOOK is no longer offered as part of course registrations.

For course discounts on international TYOIC Editions, see the announcements for those Editions.

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.

New to the 2nd Edition:

Fully updated and expanded
New coverage on low fat/low calorie frozen dessert manufacturing to maintain creamy smooth texture
New dedicated section on troubleshooting
More essays from manufacturers
More formulation guidance

This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing. It is also 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. It is presented in an A-Z encyclopedic format with longer entries and short essays, as well as with original quantitative tables and graphs. The authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols. With its helpful system of cross-referencing, the book offers essential details on what must be done to create high-quality, successful products. It includes pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for extending product lines and creating new, health-oriented and hybrid products. The book provides a definitive introduction to the applied science of frozen desserts. The book also explains key management concepts from cost-reduction strategies to yield improvement, marketing, and regulatory compliance in formulation and labeling.

From the Foreword

“We, at Dairy Foods magazine, have known Drs. Bruce Tharp & Steven Young long before the conceptualization of the Tharp & Young on Ice Cream “franchise” in 1995. Each has been an individual and independent technical and scientific contributor to Dairy Foods and our combined objective to service the international processed dairy foods industry. Drs. Tharp & Young have been Dairy Foods’ (and our readership’s) “go to” guys concerning matters related to ice cream science, technology, ingredient selection and use, product development, manufacturing and storage, as well as on matters related to the unique demands of the frozen dessert supply chain.

Since 1999, Drs. Tharp & Young - and, more recently, Mr . Bill Sipple - have provided technical and scientific commentaries under the Tharp & Young on Ice Cream byline, representing in excess of 150 years of combined academic and industrial experience. Contributions have been made via both “short” and “long” technical essays—many times in advance of any clear identifiable market trends—on topics of importance to our readership. Essays from Tharp & Young on Ice Cream columns in Dairy Foods magazine (now in excess of 100 individual essays presented in the 2nd Edition of this reference text) have been re-edited, updated and presented alongside longer essays on innovation, marketing, distribution and sale of frozen desserts of all types. Compared to other technical commentaries in other formats, essays help fill in the blanks between the text’s extensive set of updated and new encyclopedic entries and critical scientific principles. Essays remain timely and easy to read, understand and apply.

Also offered are novel approaches to frozen dessert formulation via updated and expanded set of product-specific Formulation Guidelines that are exemplary and instructive, covering the design, formulation, and manufacturing of frozen dessert concepts of all types from concept to consumer.

A new Troubleshooting Guide is included to help understand the complexities of individual elements related to ice cream manufacturing and to direct readers where to start and what to do as problems arise, which they will!

The authors continue to amaze us with their ability to identify, outline and communicate complex technical concepts clearly and concisely, well in advance of any market need or demand.

Dairy Foods is honored to be allowed to share what we have known for years — that these guys are good at what they do!”

Kathie Canning
Editor-in-Chief
Dairy Foods magazine*
Troy, MI

Amy Vodraska
Publisher
Dairy Foods magazine*
Troy, MI

*Dairy Foods magazine dairyfoods.com is a publication of BNP Media.

Owner/User/Reader Testimonial

“Excellent source of all things ice cream. Very nice! A MUST have!”
… Plant manager, major USA university/teaching creamery

About the Authors

AVAILABLE NOW!

ORDER HERE

- 2ND EDITION is $225.00 USD per copy, includes shipping/handling.

- Credit card payments - now accepting American Express, Visa, MasterCard and Discover Cards - email or call for details.

- Multiple (> 5) book orders: Ask for a quote

- SPECIAL SUPPLIER GIFT PROGRAM ... special pricing for bulk purchase of signed books (> 5 books per order) ... Supplier to the ice cream industry? Ask for details.

- @ND EDITION OF BOOK is no longer offered as part of course registrations.

For course discounts on international TYOIC Editions, see the announcements for those Editions.

The late Bruce Tharp (right) and Steve Young (left) are pictured above

Since 1992 Bruce Tharp, Steve Young, and Bill Sipple, together, and separately, have operated technical consulting businesses providing know-how to the dairy foods industries worldwide. For the last 30 years they have collaborated in offering an internationally recognized technical short course on the technology of designing, formulating, manufacturing, marketing and selling of frozen desserts. The Encyclopedic Guide was developed from these short courses. The Guide includes troubleshooting pointers and thousands of responses to queries from course attendees applying years of combined academic, industrial and hands-on experience.

(Note: Sadly, Dr Bruce Tharp passed away in May 2019).

Readership
Who will benefit from owning this volume? Engineers, product developers, plant managers, marketing specialists, quality control specialist in the ice cream, frozen dessert, dairy food products and ingredients (e.g., emulsifier) industries, as well as in dip shops and equipment and service suppliers to the ice cream industry will benefit!

This is a great book for clients, customers and trainees..

The authors signing copies of "Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology".