Ice cream has a long history as a popular dairy food item. It has evolved from a manually manufactured household product to a very automated industrial product.
This is the Ice Cream Book, a subset of the Dairy Education Series. If you have come to this page directly, then you can go back to the beginning to start learning about dairy science and technology and dairy products.
This site was developed and is continually maintained by:
Professor H. Douglas Goff
University of Guelph
I hope you find this site useful as a reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Professor H. Douglas Goff, Dairy Science and Technology Education Series, University of Guelph, Canada.
Reproduction of this site, or any portions thereof, in either print or electronic form without permission of the author is strictly prohibited.
This section on ice cream is fairly extensive and covers all the following topics: