Resources
USDA Nutrient Database
US Food Labeling Guidance
US Food Labeling Guide
US Federal Code of Regulations
US Child Nutrition Labeling Program
US Supplement Labeling Guide
University of Guelph – Dairy Science and Tech.
Cornell University – Dairy Extension
Canadian Food Labeling Guide
Institute of Food Technologists
AACC International
Research Chefs Association
International Dairy Foods Association
American Association of Meat Processors
American Meat Institute
Shortcourses
Penn State’s Ice Cream Short Course
Tharp & Young on Ice Cream
University of Guelph Ice Cream Technology Course
Books
THARP & YOUNG ON ICE CREAM: An Encyclopedic Guide to Ice Cream Science and Technology
This volume is an all-inclusive guide to the meaning and utility of hundreds of technical terms, concepts and approaches needed to manufacture quality ice cream and other frozen desserts.
ICE CREAM by H. Douglas Goff and Richard W. Hartel
The most comprehensive reference book on the technical and scientific aspects of frozen dairy desserts. While this book is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production.