The Science of Ice Cream (RSC Paperbacks)
by C Clarke

List Price: $64.95
Our Price: $31.92
You Save: $33.03 (51%)
Availability: Usually ships in 1-2 business days
Buy Used: from $27.68 (click here)
Category: Book
See more book details and other editions

Book Summary Information

• The Craft of Scientific Presentations: Critical Steps to Succeed and Critical Errors to Avoid
• Kitchen Chemistry

Book Reviews of The Science of Ice Cream (RSC Paperbacks)

Book Review: Good for Fundamentals but Not for Big Picture
Summary: 3 Stars

Summary of The Science of Ice Cream (RSC Paperbacks)

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.

Engineering Books

• Subjects > Professional & Technical > Engineering
• Education & Reference > Education
• Science & Math > Agricultural Sciences > Food Science
• Chemistry
• Medical Books > Medicine > Internal Medicine