The science of cheese / (Record no. 6370)

MARC details
000 -LEADER
fixed length control field 03144cam a2200421 i 4500
001 - CONTROL NUMBER
control field u159865
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205813.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130521s2014 nyua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2013010729
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GBB410216
Source bnb
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780199922307
Qualifying information (hardcover ;
-- acid-free paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0199922306
Qualifying information (hardcover ;
-- acid-free paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0199922314
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780199922314
Qualifying information (electronic bk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)844774236
Canceled/invalid control number (OCoLC)868964953
-- (OCoLC)904400677
037 ## - SOURCE OF ACQUISITION
Source of stock number/acquisition Oxford Univ Pr, 2001 Evans rd, Cary, NC, USA, 27513
Note SAN 202-5892
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number SF271
Item number .T86 2014
070 0# - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER
Classification number SF271
Item number .T86 2014
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 637/.3
Edition information 23
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 637.3
Item number T926s
096 ## - LOCALLY ASSIGNED NLM-TYPE CALL NUMBER (OCLC)
Classification number SF 271 T86s 2014
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Tunick, Michael.
245 14 - TITLE STATEMENT
Title The science of cheese /
Statement of responsibility, etc. Michael H. Tunick.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture New York :
Name of producer, publisher, distributor, manufacturer Oxford University Press,
Date of production, publication, distribution, manufacture, or copyright notice [2014]
300 ## - PHYSICAL DESCRIPTION
Extent xvii, 281 pages :
Other physical details illustrations ;
Dimensions 25 cm
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Carrier type code nc
Source rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (pages 247-271) and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh soft cheeses, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheeses, alcohols, and melting -- Surface mold cheeses, sulfur compounds, and the senses -- Smear-ripened cheeses, esters, and aroma -- Interior mold cheeses, ketones, and microbial strains -- Cheddared cheeses, aldehydes, and texture -- Washed curd cheeses, lactones, feed, and species -- Cheeses with eyes, furans, hydrocarbons, and food pairing -- Very hard cheeses, terpenes, and terroir -- Process cheeses and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone.
520 ## - SUMMARY, ETC.
Summary, etc. "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-scientific 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."--Jacket.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheesemaking.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheesemaking.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00852769
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Ost
General subdivision
Source of heading or term sao
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheesemaking.
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l CIRCSTACKS
t BOOK
x PRINT
p
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001692740
-- 8/25/2023
-- 6/29/2023
-- 2
-- CIRCSTACKS
-- LRC
-- 1
-- $29.95
-- Y
-- Y
-- BOOK
-- 6/23/2020
-- PRINT
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 06/23/2020 30.00   637.3 T926S 51994001692740 1 Books