Average Reviews:
(More customer reviews)Product Testing: The Chemistry of Ice Cream presents a very good, clear, concise overview of the chemistry and history of ice cream. Dianne Epp makes a rather technical, complicated subject quite clear. Even I, who have written many articles about ice cream learned a thing or two, helped by many illustrations, photos, diagrams and graphs, all delivered in just 55 pages. An excellent read!
However, I bought the book to learn more about ice cream testing to be used in my ice cream manufacturing business but found that the last 35 pages, devoted to testing were targeted toward the entry-level food science student and the tests were designed to be lab-class tests. So, if that is what you want this is a terrific book. But if you are in the ice cream business and want to learn how to test your products or need a more technical approach, this is not the book for you.
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Explore the ingredients, melting behavior, texture, and structure of ice cream.* Illustrates concepts of product testing through the process of making ice cream* 90 pages* Grades 9-12Chemical Engineering Series Features:* Presents roles that chemical technicians and engineers play in the chemical industry* Captures students' interest in the manufacture and production of familiar products* Links to National Science Education Standards* Scenario-based projects challenge students to apply what they've learned* Grades 9-12
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