000			03144cam a2200421 i 4500
001			u159865
003			SIRSI
005			20240916205813.0
008			130521s2014 nyua b 001 0 eng
010			_a 2013010729
015			_aGBB410216 _2bnb
020			_a9780199922307 _q(hardcover ; _qacid-free paper)
020			_a0199922306 _q(hardcover ; _qacid-free paper)
020			_a0199922314 _q(electronic bk.)
020			_a9780199922314 _q(electronic bk.)
035			_a(OCoLC)844774236 _z(OCoLC)868964953 _z(OCoLC)904400677
037			_bOxford Univ Pr, 2001 Evans rd, Cary, NC, USA, 27513 _nSAN 202-5892
050	0	0	_aSF271 _b.T86 2014
070	0		_aSF271 _b.T86 2014
082	0	0	_a637/.3 _223
092			_a637.3 _bT926s
096			_aSF 271 T86s 2014
100	1		_aTunick, Michael.
245	1	4	_aThe science of cheese / _cMichael H. Tunick.
264		1	_aNew York : _bOxford University Press, _c[2014]
300			_axvii, 281 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 247-271) and index.
505	0		_aIn 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			_a"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	_aCheesemaking.
650		7	_aCheesemaking. _2fast _0(OCoLC)fst00852769
650		7	_aOst _x _2sao
650		2	_aCheesemaking.
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