Publisher's Synopsis
Probiotic Ice Cream: Science and Technology comprises 12 chapters highlighting different aspects, from selection of appropriate probiotic strains for use in ice cream to formulation and characterization of the final product. The book's three sections will cover: the science of probiotic ice cream (including classification, definition and principles); the technology of probiotic ice cream (including prebiotics and synbiotics); and quality control (including sensory and shelf life concerns).
