Essentials of Ice Cream Manufacturing

Authors: Dr. Abdul Haque, Er. Tariq Khan, Dr. Nazia Tabassum,
Publish Date/ Year : November 2025 | Format: Paperback | Genre : Medical Science | Other Book Detail

T he book begins with an exploration of the evolution and development of the ice cream industry, tracing its historical roots, global dissemination, and industrial expansion in India. This section also addresses the socio-economic drivers, market trends, regional preferences, and government initiatives that have influenced consumption patterns and technological progress. Subsequent chapters provide an in-depth examination of the composition and functionality of ice cream constituents, including milk fat, milk solids-not-fat, sweeteners, stabilizers, emulsifiers, and f lavouring agents. The scientific rationale behind each ingredient’s role in determining the physicochemical, sensory, and structural attributes of ice cream is explained with clarity and precision.

Pages

188 pages

Language

English

Publication date

November 2025

ISBN-13

978-93-6678-191-4

Book Also Available On

Paperback: 999

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Dr. Abdul Haque

Dr. Abdul Haque is a Food Technology and Post-Harvest Engineering researcher with a Ph.D. and M.Tech. degree in Agricultural Process and Food Engineering from AMU, India, and a B.E. in Mechanical Engineering. A recipient of prestigious fellowships such as ICMR-SRF and UGC-MANF (JRF), he has qualified ICAR-NET and UGC-NET, and secured an All-India 17 th Rank (category) in AICE-JRF/SRF (2020). His research explores functional meat product development enriched with dietary fiber and antioxidants. He has published extensively in reputed journals and authored book chapters and reviews with international publishers including Elsevier and Springer.

Er. Tariq Khan

Er. Tariq Khan is a Ph.D. pursuant in the Department of Post Harvest Engineering and Technology, Aligarh Muslim University and holds and M.Tech degree in Agricultural Process & Food Engineering and B.E. in Mechanical Engineering from the same institution. His research expertise includes food product development, quality analysis, HACCP, GMP, and food safety management systems. He has hands-on experience in testing milk, oil, and fat quality parameters, as well as conducting chemical, microbial, and texture analyses of food products. Professionally, he has also served a while as a Manager and Quality Analyst at Chaudhary Dairy Farm (FSSAI Certified Unit) and as an Assistant Professor in the Department of Mechanical Engineering at A.C.N. Engineering College and Vision Institute of Technology, Aligarh. He has published extensively in reputed journals of Elsevier and Springer and authored several book chapters.

Dr. Nazia Tabassum

Dr. Nazia Tabassum is an Assistant Professor in the Department of Post Harvest Engineering and Technology, Aligarh Muslim University with more than 8 years expertise in food process engineering, nanoemulsion based edible coatings, preservation of fresh-cut fruits, and millet-based functional food development. She earned her Ph.D. in Post Harvest Engineering and Technology from AMU, following an M.Tech. in Agricultural Process and Food Engineering and a B.Tech. in Food Technology. Her doctoral work focused on nanoemulsion coatings for enhancing the quality and shelf life of fresh-cut fruits. Recipient of the Maulana Azad National Fellowship (UGC) and several academic honors, she has published numerous research and review papers in reputed journals of Elsevier, Springer and Frontiers, alongside several book chapters with CRC Press and Springer. She has delivered invited lectures, co-supervised postgraduate dissertations, and participated in international and national conferences.