The science of cheese / Michael H. Tunick.

Format:

Book

Author/Creator:

Tunick, Michael.

Language:

English

Subjects (All):

Cheesemaking.

Genre:

Electronic books.

Physical Description:

1 online resource (302 pages) : illustrations

Place of Publication:

New York : Oxford University Press, [2014]

System Details:

text file

Contents:

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.

Notes:

Includes bibliographical references and index.

Description based on print version record.

Local Notes:

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

Other Format:

Print version: Tunick, Michael. cfscience of cheese.

ISBN:

9780199922314

Access Restriction:

Restricted for use by site license.