|
|
|
|
|
 HomeAsia/Pacific Ed. June 7-11, 2027North American Ed. Sept 22-24, 2026Asia/Pacific Ed. 2025North American Ed. Nov 12-14, 2025North American Ed. Dec 4-6, 2024New Zealand Ed. Aug 28-29, 2024Asia/Pacific Ed. 2023North American Ed. Nov 2023
Pre-registrationFuture ProgramsCustom/On SiteProgramsFacultyWho Should AttendPrevious AttendeesGalleryThe BookContact UsLinks
 Sample page from book shows alphabetical terms.  Sample Appendix page from book.  The book contains a Troubleshooting section.  A Troubleshooting graph from the book.
|
|
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”
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:
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
(bottom photo) The late Bruce Tharp (right) and Steve Young (left) are pictured signing books. 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.. Reviews In our R&D lab, this book has become our daily go-to resource. It is reliable, practical, and consistently delivers results. This guide has never let us down. The 2nd Edition of Tharp & Young on Ice Cream belongs in every office, lab, and production facility across the frozen dessert industry. Few texts offer such a rich combination of depth, clarity, and utility. Venkateswarlu (Venkat) Sunkesula, Ph.D. VP Research & Development Idaho Milk Products Having attended the Tharp & Young “On Ice Cream” short course six years ago, reading the 2nd Edition of Tharp & Young on Ice Cream: An Encyclopedica Guide to Ice Cream Science and Technology felt like experiencing the course all over again but with richer and fresher content. This 2nd Edition builds on the 1st Edition with updated A-to-Z entries, insightful new essays, and a new Troubleshooting Guide. It brings modern perspectives on everything frozen dessert: from plant-based and keto to low-sugar, high-protein and low calorie products. This is a must-have reference! Brian Espiritu Business Analytics and Product Manager Foothills Creamery I have known the authors, Bruce Tharp, Steve Young and Bill Sipple for many years under a variety of circumstances, as Director R&D/Operations at Yarnell's Ice Cream as Director R&D/Operations Manager, and, more recently, as Founder/CEO of Thrive Frozen Nutrition Inc. I have always respected and valued the knowledge and guidance that each has given me over the years. Whether it was a difficult R&D project or an issue with a particular ingredient function or ingredient sourcing, or seeking help in/around plant operations, answers were always spot on! I see the very same in the 2nd Edition of Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology. Being a visual learner, I most appreciate the alphabetized listings with cross-references in the 2nd Edition of the Guide. Figures, charts, graphs and tables make for easy understanding. Detailed photos and diagrams really help bring home key points. The book reads as if talking directly with the authors and contains incredibly valuable information which deepens the learning experience for both beginners and pros. I highly recommend The Guide as a must-have resource for anyone new to the ice cream business, and to those, as I, who have been in the business for years. Great information at fingers reach. Superb work on the science and technology of ice cream making. I have always said that ice cream is a bit art and a lot of science and applied technologies. This book covers it ALL. Jeff Holtz Founder/CEO Thrive Frozen Nutrition, Inc. The authors have been, for decades, known and trusted worldwide resources. Resources for what? Resources for understanding non-technical, technical and scientific aspects of the manufacturing of ice cream and frozen desserts of all types. These three have somehow taken all the mystery around ice cream and put it into a book. Yes, a book! The authors have a deep understanding of scientific, technical and applied aspects of the manufacturing of frozen desserts. This knowledge is reflected in the 2nd Edition of Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology. The Guide is comprehensive, A-to-Z, covering topics such as:
As the ice cream industry continues to grow, those seeking authoritative, trusted, and reliable information and guidance will find it in “Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology”. Certainly, a valuable reference text for those looking for;
Herb Fish Vice President -Sales Superior Ice Cream Equipment LLC |
|||||||||||
|
|
|
|
|
 |
|||||||||
|
|
|
|
