The science of cheese:
Gespeichert in:
| Beteilige Person: | |
|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Oxford [u.a.]
Oxford Univ. Press
2014
|
| Schlagwörter: | |
| 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 |
| Umfang: | XVII, 281 S. Ill., graph. Darst. |
| ISBN: | 0199922306 9780199922307 |
Internformat
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 0202 LAN 835f 2014 A 6200 |
|---|---|
| DE-BY-TUM_katkey | 2040214 |
| DE-BY-TUM_location | 02 |
| DE-BY-TUM_media_number | 040008211247 |
| _version_ | 1821933999854977024 |
| 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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| author_variant | m t mt |
| building | Verbundindex |
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| callnumber-raw | SF271 |
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| classification_rvk | AR 19140 VN 8100 VN 8400 |
| classification_tum | LAN 835f |
| ctrlnum | (OCoLC)871584204 (DE-599)GBV747051593 |
| dewey-full | 637/.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637/.3 |
| dewey-search | 637/.3 |
| dewey-sort | 3637 13 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Chemie / Pharmazie Allgemeines Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV041866043 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T16:56:47Z |
| institution | BVB |
| isbn | 0199922306 9780199922307 |
| language | English |
| lccn | 2013010729 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027310234 |
| oclc_num | 871584204 |
| open_access_boolean | |
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| physical | XVII, 281 S. Ill., graph. Darst. |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Oxford Univ. Press |
| record_format | marc |
| spellingShingle | Tunick, Michael 1954- The science of cheese Chemie (DE-588)4009816-3 gnd Käseherstellung (DE-588)4162991-7 gnd |
| subject_GND | (DE-588)4009816-3 (DE-588)4162991-7 |
| 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 |
| title_sort | the science of cheese |
| topic | Chemie (DE-588)4009816-3 gnd Käseherstellung (DE-588)4162991-7 gnd |
| topic_facet | Chemie Käseherstellung |
| url | 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 |
| work_keys_str_mv | AT tunickmichael thescienceofcheese |
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Teilbibliothek Physik
| Signatur: |
0202 LAN 835f 2014 A 6200
Lageplan |
|---|---|
| Exemplar 1 | Ausleihbar Am Standort |