Ice Cream: From Science to Business, Volume 1: Principles, Ingredients, Processing Technology, Quality & Manufacturing is a comprehensive reference connecting the science of ice cream with contemporary industrial manufacturing practices. It covers the history, composition and nutritional characteristics of ice cream as well as ingredient functionality, formulation, processing, freezing, filling, packaging, hardening and cold-chain distribution. The book explains ice cream chemistry and microstructure, mix calculations, quality control, processing equipment, flavour systems, stabilizers, emulsifiers and physico-chemical properties. It also discusses production defects, troubleshooting methods, standard operating procedures, quality-assurance concepts and practical manufacturing guidelines. The volume is intended for students, researchers, academicians, dairy technologists, food scientists, entrepreneurs, manufacturers and frozen-dessert industry professionals.

Click here to Buy Volume 1:  Ice Cream: From Science to Business. Volume 1: Principles, Ingredients, Processing Technology, Quality & Manufacturing

Ice Cream: From Science to Business, Volume 2: Quality, Operations, Research & Development, Cold Chain, Sales & Marketing, Projects and Business Growth connects technical expertise with commercial success in the ice cream industry. It examines the structure and growth potential of the Indian ice cream market, industrial operations, quality assurance, product analysis and testing, research and product innovation, FSSAI labelling requirements, hygiene and sanitation, defect diagnosis, plant auditing, shelf-life management and cold-chain logistics. The book also covers sales and distribution, brand building, profitability management, digital transformation, greenfield project planning, investment evaluation and practical industry case studies. Combining scientific knowledge, operational experience and business strategy, it is a valuable resource for students, researchers, dairy technologists, manufacturers, entrepreneurs, consultants and ice cream industry professionals seeking to establish and manage efficient, compliant and profitable enterprises.

Click here to Buy Volume 2: Ice Cream: From Science to Business. Volume 2: Quality, Operations, Research & Development, Cold Chain, Sales & Marketing, Projects and Business Growth

Volume 2 

Chapter 1: Ice Cream Market in India: Structure, Trends and Growth Opportunities

Chapter 2: Industrial Operations in an Ice Cream Factory

Chapter 3: Quality Assurance Systems in Industrial Ice Cream Manufacturing

Chapter 4: Analysis and Testing of Ice Cream

Chapter 5: Research, Development and New Product Development in Ice Cream

Chapter 6: FSSAI Labelling and Display Regulations for Ice Cream and Frozen Desserts

Chapter 7: Cleaning and Sanitizing for Microbiological Quality and Safety

Chapter 8: Defects in Ice Cream

Chapter 9: Plant Audits and Operational Review Systems in Ice Cream Manufacturing

Chapter 10: Shelf Life and Storage/Distribution Timeline for Ice Cream

Chapter 11: Understanding and Managing the Ice Cream Cold Chain

Chapter 12: Sales and Distribution in the Indian Ice Cream Industry

Chapter 13: Brand Building and Marketing Strategy for Ice Cream

Chapter 14: Profitability Architecture in the Ice Cream Business: Managing Cost, Contribution, Channels and Sustainable Growth

Chapter 15: Ice Cream Greenfield Projects: Planning, Investment, Capacity, Operations and Financial Evaluation

Chapter 16: Digitalization in Ice Cream Business Operations

Chapter 17: Practical Case Studies in Ice Cream Formulation, Manufacturing and Business Management