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Bibliographic Details
Main Author:	Tunick, Michael 1954- (Author)
Format:	Book
Language:	English
Published:	Oxford [u.a.] Oxford Univ. Press 2014
Subjects:	Chemie Käseherstellung
Links:	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027310234&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027310234&sequence=000002&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA
Physical Description:	XVII, 281 S. Ill., graph. Darst.
ISBN:	0199922306 9780199922307

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Record in the Search Index

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adam_text	EACH AMERICAN CONSUMES AN AVERAGE OF 33 FOUNDS OF CHEESE EACH YEAR, AND CHEESE IS ONE OF THE WORLD’S MOST POPULAR AND UBIQUITOUS FOODS. Today we know of more than 2,000 varieties of cheese, many of which date back centuries and come from places all around the world. But while much has been written on the historical and culinary aspects of cheese, far less exists on the essential chemistry and scientific processes involved in its creation. With The Science of Cheese, experienced 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-scientiflc 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. Contents Preface ix Acknowledgments xiii U.S. and Metric Units xv Periodic Table of the Cheeses xix 1. In the Beginning: Milk 3 2. Curds and Whey: Cheesemaking 21 3. You re Not Getting Older, You re Getting Better: Aging Cheese 49 4. Fresh Soft Cheeses, Acids, and Safety 58 5. Whey and Pickled Cheeses, Amino and Fatty Acids, and Salt 68 6. Stretched Curd Cheeses, Alcohols, and Melting 82 7. Surface Mold Cheeses, Sulfur Compounds, and the Senses 92 S. Smear-Ripened Cheeses, Esters, and Aroma 99 9. Interior Mold Cheeses, Ketones, and Microbial Strains 107 to. Cheddared Cheeses, Aldehydes, and Texture 117 Vlll Contents ii. Washed Curd Cheeses, Lactones, Feed, and Species 12,8 12. Cheeses with Eyes, Furans, Hydrocarbons, and Food Pairing 139 13. Very Hard Cheeses, Terpenes, and Terroir 150 14. Process Cheeses and Nutrition 159 13. Analysis and Flavor Comparisons 174 16. Laws, Regulations, and Appellations 199 17. Ido Try This at Home 2,2.9 18. The Cheese Stands Alone 2,39 GLOSSARY 2,43 REFERENCES 247 INDEX Z73
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discipline	Chemie / Pharmazie Allgemeines Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
format	Book
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title	The science of cheese
title_auth	The science of cheese
title_exact_search	The science of cheese
title_full	The science of cheese Michael H. Tunick
title_fullStr	The science of cheese Michael H. Tunick
title_full_unstemmed	The science of cheese Michael H. Tunick
title_short	The science of cheese
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topic_facet	Chemie Käseherstellung
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Call Number:	0202 LAN 835f 2014 A 6200 Floor plan
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