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The science of cheese /
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 t...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Oxford University Press,
[2013]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- In the beginning: milk
- Curds and whey : cheesemaking
- You're not getting older, you're getting better : aging cheese
- Fresh 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 strains
- Cheddared cheese, aldehydes, and texture
- Stirred curd cheese, lactones, and feed
- 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.