The Science of Cheese

Zusatztext Tunick comes very close to perfection. Informationen zum Autor Michael Tunick is a research chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service. Klappentext Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist. Zusammenfassung Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist. Inhaltsverzeichnis Preface 1. IN THE BEGINNING Milk 2. CURDS AND WHEY Cheesemaking 3. YOU'RE NOT GETTING OLDER, YOU'RE GETTING BETTER Ripening 4. DOES THIS CHEESE MAKE ME LOOK FAT? Nutrition 5. STICK IT UP YOUR NOSE, AND OTHER ANALYTICAL TECHNIQUES 6. CHEESE IT -- THE COPS! Laws and Regulations 7. DO TRY THIS AT HOME 8. THE CHEESE STANDS ALONE References Acknowledgments Index

Product details

• Authors: Michael H Tunick, Michael H. Tunick, Tunick Michael H.
• Publisher: Oxford University Press Trade
• Languages: English
• Product format: Hardback
• Released: 30.04.2014
• EAN: 9780199922307
• ISBN: 978-0-19-992230-7
• Dimensions: 168 mm x 243 mm x 27 mm
• Subjects: Natural sciences, medicine, IT, technology > Chemistry > Physical chemistry; popular science, SCIENCE / Chemistry / General, chemistry, Food & beverage technology, Food and beverage technology, Food chemistry