The Science of Ice Cream /
By: Clarke, C
.
Material type: 
BookSeries: Publisher: UK : Royal Society of Chemistry, 2005Edition: 1st ed.Description: 200 p.ISBN: 0854046291 (paperback); 9780854046294 (paperback).Subject(s): Dairy Science | Dairy TechnologyDDC classification: 637.4 Clarke 17076 1st 2005 Dairy Summary: Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream, the first improvement in its manufacture was made by Nancy Johnson, of Philadelphia, who invented the first ice cream making machine in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
|
Pattoki Library Dairy | Veterinary Science | 637.4 Clarke 17076 1st 2005 Dairy (Browse shelf) | Available | 17076 |
Browsing Pattoki Library Shelves , Shelving location: Dairy , Collection code: Veterinary Science Close shelf browser
| No cover image available | No cover image available | |||||||
| 637.35 Robinson 16578 2nd 1996 Dairy Feta and Related Cheeses / | 637.35 Tamime 24856 1st 2006 Dairy Brined Cheeses / | 637.4 9377 Turnbow 1st 1949 Dairy The Lce cream industry | 637.4 Clarke 17076 1st 2005 Dairy The Science of Ice Cream / | 637.4 Clarke 31122 2nd 2012 Dairy The Science of Ice Cream / 2nd ed. | 637.5 Conto 50243 1st 2018 Dairy Advance in Dairy Products | 637.5 Fox 50242 2nd 2015 Dairy Dairy Chemistry and Biochemistry |
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream, the first improvement in its manufacture was made by Nancy Johnson, of Philadelphia, who invented the first ice cream making machine in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory.
There are no comments for this item.