Product Testing - The Chemistry of Ice Cream Book Experiments

 

Explore the ingredients, melting behavior, texture, and structure of ice cream with hands-on activities. Also includes good information about the history of ice cream, including a timeline of the ice cream industry.

• Illustrates concepts of product testing through the process of making ice cream
• 90 pages
• Grades 8-12

Table Of Contents:

• Acknowledgments
• Dedication from the Author
• Foreword
• Preface
• Safety Procedures
• Teacher Background
• The Importance of Product Testing
• The Ingredients: Their Properties and Roles in Ice Cream Formulation
• The Production Process: From Blending to Freezing
• Quality Assurance: The Role of the Laboratory Technician
• References
• Section 1: I Scream, You Scream, We All Scream for Ice Cream
• Ice CreamA Chip Off the Old Block (Student Background 1A)
• Ice Cream Comes of Age (Student Background 1B)
• Ice Cream Dates in History (Overhead 1)
• Section 2: The IngredientsTheir Properties and Roles in Ice Cream
• The Language of Ice Cream Production (Student Background 2A)
• What Goes in Will Come Out: The Importance of Testing Raw Materials
• How Acidic Is Your Milk? (Student Activity 2A)
• Instructor Notes for Student Activity 2A
• How Much of Your Milk Is Solid? (Student Activity 2B)
• Instructor Notes for Student Activity 2B
• Do We Really Want 31 Flavors? (Student Background 2C)
• Vanilla (Overhead 2)
• How Pure Is Your Vanilla? (Student Activity 2C)
• Instructor Notes for Student Activity 2C
• Section 3: The Production ProcessFrom Blending to Freezing
• A Step-by-Step Overview of Ice Cream Production (Student Background 3)
• Plant Tour (Overhead 3A)
• Continuous Freezer (Overhead 3B)
• The Effect of Sweeteners on Freezing Point (Student Activity 3)
• Instructor Notes for Student Activity 3
• Section 4: Quality AssuranceThe Role of the Laboratory Technician in Product Testing
• USFDA Standards for Ice Cream Manufacturing (Student Background 4A)
• The Importance of Air in Ice Cream (Student Background 4B)
• How Light Is Your Ice Cream? (Student Activity 4A)
• Instructor Notes for Activity 4A
• Quality Equals Safety (Student Background 4C)
• How Many Microbes Are Present? (Student Activity 4B)
• Instructor Notes for Activity 4B
• Section 5: Ice Cream Take-Out
• Melting Behavior of Ice Cream (Student Research Investigation 5A)
• Instructor Notes for Student Research Investigation 5A
• Amount and Distribution of Mix-Ins (Student Research Investigation 5B)
• Instructor Notes for Student Investigation 5B
• Texture of Ice Cream (Student Research Investigation 5C)
• Instructor Notes for Student Research Investigation 5C
• Structure of Ice Cream (Overhead 5)

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