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The Resource The science of cheese, Michael H. Tunick

The science of cheese, Michael H. Tunick

Label
The science of cheese
Title
The science of cheese
Statement of responsibility
Michael H. Tunick
Creator
Subject
Language
eng
Summary
Experience food scientist Michael Tunick details the chemistry and biology that go into cheese and its formation, as well as many other scientific aspects of dairy products. Tunick takes us back 8,000 years to the Fertile Crescent and shows us the accidental scientific discovery of cheese, when milk separated into curds and whey. We learn about milk allergies, lactose intolerance, and the reasons why cheese is vital to a balanced diet. Though he's spent 27 years studying the chemistry, biology, physics, nutrition, and even the climatology of cheese, Tunick writes for the non-scientific reader, providing an engaging and entertaining look at the science behind one of the world's favorite foods. The Science of Cheese reveals how, as much as cheese-making is a celebrated culinary art, it is an equally distinct scientific process
Cataloging source
DLC
http://library.link/vocab/creatorName
Tunick, Michael
Dewey number
637/.3
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
Cheesemaking
Label
The science of cheese, Michael H. Tunick
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 247-271) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh soft cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and microbial strains -- Cheddared cheese, aldehydes, and texture -- Washed curd cheese, lactones, and feed, and species -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone
Dimensions
25 cm
Extent
xvii, 281 pages
Isbn
9780199922307
Isbn Type
(hbk. : acid-free paper)
Lccn
2013-010729
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
System control number
  • (OUa)vtls000891964
  • (OCoLC)ocn844774236
  • (OCoLC)844774236
  • 1401622
Label
The science of cheese, Michael H. Tunick
Publication
Bibliography note
Includes bibliographical references (pages 247-271) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh soft cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and microbial strains -- Cheddared cheese, aldehydes, and texture -- Washed curd cheese, lactones, and feed, and species -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone
Dimensions
25 cm
Extent
xvii, 281 pages
Isbn
9780199922307
Isbn Type
(hbk. : acid-free paper)
Lccn
2013-010729
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
System control number
  • (OUa)vtls000891964
  • (OCoLC)ocn844774236
  • (OCoLC)844774236
  • 1401622

Library Locations

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    40.118513 -83.076143
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    40.090609 -83.016926
  • Worthington Park LibraryBorrow it
    1389 Worthington Centre Dr, Worthington, OH, 43085, US
    40.123032 -82.980439
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