Thanks sir for your suggestion!!!!

Dear Mrs Surekha Praveen,

1) A very helpful site on the production process of ice cream is:

http://www.uoguelph.ca/foodscience/ice-cream

by Professor H. Douglas Goff; University of Guelph; Canada

2) See also Walstra et al. (2006): Dairy Science and Technology, 2nd Ed.; Taylor & Francis; Boca Raton; chapter 17.3 Ice Cream (pages 458-466).

Please try this link:

http://blogs.unpad.ac.id/souvia/files/2010/02/dairy-science-and-technology11.pdf

3) Books on ice cream:

Marshall R.T., Douglas Goff H., Hartel R.W. (2003): Ice Cream; 6th edition, Kluwer Academic/ Plenum Publishers, New York,

Clarke C. (2004): The Science of Ice Cream, Cambridge, The Royal Society of Chemistry.

4) Some trends on ice cream:

http://www.foodbev.com/news/global-ice-cream-trends

http://www.helium.com/items/2140303-top-10-ice-cream-consuming-countries-in-the-world

Hi Mr Maynard

I am working on development of ice cream from non-dairy source of milk...