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The Science of Ice Cream

by Chris Clarke

2004 (204 pages)

ISBN:0854046291

Beginning with the history of ice cream, this clear-cut text outlines the physical chemistry underlying its manufacture, ingredients and industrial production, the different physical and sensory techniques used to measure and assess ice cream, and more.

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Table of Contents

The Science of Ice Cream
Preface
Glossary
Chapter 1	-	The Story of Ice Cream
Chapter 2	-	Colloidal Dispersions, Freezing and Rheology
Chapter 3	-	Ice Cream Ingredients
Chapter 4	-	Making Ice Cream in the Factory
Chapter 5	-	Product Assembly
Chapter 6	-	Measuring Ice Cream
Chapter 7	-	Ice Cream: A Complex Composite Material
Chapter 8	-	Experiments with Ice Cream and Ice Cream Products