The Science of Cheese
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Product details:
- Publisher OUP USA
- Date of Publication 24 April 2014
- ISBN 9780199922307
- Binding Hardback
- No. of pages304 pages
- Size 157x236x25 mm
- Weight 567 g
- Language English
- Illustrations 32 halftones, 5 line art 0
Categories
Short description:
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.
MoreLong description:
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.
Many books tell us about the cheeses of the world, but here the author introduces the reader to the chemistry and biology involved in cheese formation. I recommend this book to any cheese-eater who has wondered about the cause of their latest taste-sensation.
Table of Contents:
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
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