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An ice cream laboratory guide
Walter Warner Fisk and Howard Bowman Ellenberger
Ice cream, graded like a chemistry exam. This laboratory guide runs students through numbered exercises: inspecting the machinery, standardizing a mix, testing ice cream for fat, and measuring what the salt and ice mixture actually does. Dairy science with the most agreeable homework imaginable. Follow the exercises and earn your degree in dessert.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
43 chapters
- 1An Ice Cream Laboratory Guide
- 2LABORATORY EQUIPMENT
- 3EXERCISE NUMBER I
- 4INSPECTION AND STUDY OF ICE CREAM MACHINERY
- 5STANDARDIZATION
- 6EXERCISE NUMBER II STANDARDIZATION
- 7EXERCISE NUMBER III TESTING ICE CREAM FOR FAT
- 8EXERCISE NUMBER IV
- 9EFFECT OF THE SALT AND ICE MIXTURE ON TEMPERATURE
- 10CLASSIFICATION OF ICE CREAM
- 11THE USE OF STABILIZERS
- 12EXERCISE NUMBER V FREEZING PLAIN ICE CREAM
- 13EXERCISE NUMBER VI
- 14METHODS OF MEASURING SWELL
- 15HARDENING ICE CREAM
- 16EXERCISE NUMBER VII FREEZING FRUIT ICE CREAM— HARDENING IN SALT AND ICE
- 17EXERCISE NUMBER VIII NUT ICE CREAM
- 18EXERCISE NUMBER IX BISQUE ICE CREAM
+ 25 more. The full contents open with the book.
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