Chapter 6: Measuring Ice Cream

The physical and sensory measurements used to quantify and describe ice cream are discussed in Chapter 6. These measurement techniques are grouped into five broad classes: the visualization and characterization of the microstructure (e.g. optical or electron microscopy) to measure the ice crystal or air bubble size distributions; measurements of the response of ice cream to deformation (e.g. the mechanical and rheological properties); the thermal properties, (e.g. heat capacity and thermal conductivity); microbiological tests to check that the ice cream does not contain harmful micro-organisms; and sensory measurements that use the human sensory system to assess texture, flavour and appearance.