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题名/责任者:

The science of cheese / Michael H. Tunick.

出版发行项:

New York : Oxford University Press, 2014.

ISBN:

9780199922307 (hardcover : acid-free paper)

ISBN:

0199922306 (hardcover : acid-free paper)

载体形态项:

xvii, 281 pages : illustrations ; 25 cm.

个人责任者:

Tunick, Michael.

论题主题:

Cheesemaking.

中图法分类号:

TS252.53

书目附注:

Includes bibliographical references (pages 247-271) and index.

摘要附注:

Experience 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.

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