The science of ice cream / Chris Clarke.

Format:

Book

Author/Creator:

Clarke, Chris, 1968-

Series:

RSC Paperbacks

RSC paperbacks

Language:

English

Subjects (All):

Ice cream, ices, etc.

Ice cream industry.

Physical Description:

1 online resource (204 p.)

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, c2004.

Language Note:

English

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 ice cream making machine was invented by Nancy Johnson, of Philadelphia, 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 se

Contents:

The story of ice cream

Colloidal dispersions, freezing and rheology

Ice cream ingredients

Making ice cream in the factory

Product assembly

Measuring ice cream

Ice cream: a complex composite material

Experiments with ice cream and ice cream products.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-84755-215-3