Robert T. Marshall

Om författaren

Robert T. Marshall is recognized for his significant contributions to the field of dairy science, particularly in ice cream production and processing. His work emphasizes not only the technical aspects of dairy production but also the science behind milk and milk products. Marshall's publications have become essential resources for professionals in the dairy industry, providing insights into the complexities of dairy processing and the factors that affect product quality.

Through his book "Ice Cream, Dairy Production and Processing: The Science of Milk and Milk Products," he has educated numerous individuals and businesses on the best practices in dairy production. His expertise has influenced many aspiring dairy scientists and practitioners, shaping the way they approach the craft of ice cream making and dairy product development. Marshall's dedication to advancing knowledge in this sector continues to inspire innovation and excellence in dairy production.