The Science of Cheese
Seiten
2014
Oxford University Press Inc (Verlag)
978-0-19-992230-7 (ISBN)
Oxford University Press Inc (Verlag)
978-0-19-992230-7 (ISBN)
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.
Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.
Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.
Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.
Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.
Michael Tunick is a research chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service.
Preface ; 1. IN THE BEGINNING Milk ; 2. CURDS AND WHEY Cheesemaking ; 3. YOU'RE NOT GETTING OLDER, YOU'RE GETTING BETTER Ripening ; 4. DOES THIS CHEESE MAKE ME LOOK FAT? Nutrition ; 5. STICK IT UP YOUR NOSE, AND OTHER ANALYTICAL TECHNIQUES ; 6. CHEESE IT - THE COPS! Laws and Regulations ; 7. DO TRY THIS AT HOME ; 8. THE CHEESE STANDS ALONE ; References ; Acknowledgments ; Index
| Erscheint lt. Verlag | 8.5.2014 |
|---|---|
| Zusatzinfo | 32 halftones, 5 line art |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 236 x 157 mm |
| Gewicht | 567 g |
| Themenwelt | Sachbuch/Ratgeber ► Natur / Technik |
| Naturwissenschaften ► Chemie ► Physikalische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-19-992230-6 / 0199922306 |
| ISBN-13 | 978-0-19-992230-7 / 9780199922307 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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