000			01613nam a2200205 a 4500
008			160210s2005 xxu eng d
020			_a0854046291 (paperback)
020			_a9780854046294 (paperback)
082			_a637.4 Clarke 17076 1st 2005 Dairy
100	1		_aClarke, C. _919928
245	1	4	_aThe Science of Ice Cream /
250			_a1st ed.
260			_aUK : _bRoyal Society of Chemistry, _c2005.
300			_a200 p. ;
490	1		_aRsc paperbacks.
520			_aIce 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.
650			_aDairy Science _919929
650			_aDairy Technology _9821
942			_cBK
999			_c7373 _d7372