The Science of Ice Cream

by Chris Clarke

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 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. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream 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.

Genres: Food Science, Food, Cookbooks, Cooking

200 pages, Paperback

First published October 19, 2004

Reviews

[John Lomnicki, · Rating 5 out of 5]

Reads like a textbook

Information that I had in class years ago, faithfully reviewed and made relevant to ice cream. I have shared this book with others and we all find it actually fun.

[Taylor · Rating 3 out of 5]

Great book, easily the most technical book about ice cream I’ve ever read. Contains a lot of information not necessarily useful to the home ice cream maker though.

[Desi · Rating 2 out of 5]

Very much a science book. Not one to read for the casual ice cream eater. I'm sure it would be helpful for people really wanting to understand the background science behind how milk/cream freezes....

[Namratha Kollu · Rating 4 out of 5]

This book is majorly for the people who are interested in theory behind the ice cream. A basic book which provides the complete information about in and out of an ice cream.

[Chloe Paton · Rating 4 out of 5]

Very informative and thesis-relevant :)