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Science of Ice Cream

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Science of Ice Cream

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    Available in PDF Format | Science of Ice Cream.pdf | English
    C Clarke(Author)
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. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.

The book is well written and presented with information logically laid out making it easy to find that information....a good mix of technical information and more general access science aimed towards the lay reader or those in the middle stages of secondary school. The experiments at the end of the book provide a good way of bringing the text of life, re-enforcing the ideas covered. Many of the experiments are at a level which could be adapted for homework (as well as an excuse to eat ice cream). --In house

4.2 (4067)
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Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
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Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 224 pages
  • C Clarke(Author)
  • Royal Society of Chemistry; 2nd Revised edition edition (31 May 2012)
  • English
  • 8
  • Science & Nature
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Review Text

  • By Emma on 15 November 2010

    Great book for anyone starting out with ice cream. Easy to use, and broken down into relevant sections.Good for undergraduates doing projects on ice cream.

  • By Aggeliki Arzimanoglou on 2 May 2016

    I do enjoy reading it. Provides excellent information and tips if you want to be proficient at ice cream making !

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