机读格式显示(MARC)

• 000 01805cam a2200301 i 4500

• 001 0000836300

• 003 CAL

• 005 20250907163500.0

• 008 130521s2014 nyua b 001 0 eng

• 010 __ |a ^^2013010729

• 020 __ |a 9780199922307 (hardcover : acid-free paper)

• 020 __ |a 0199922306 (hardcover : acid-free paper)

• 035 __ |a (OCoLC)844774236

• 040 __ |a DLC |b eng |e rda |c DLC |d IG# |d YDXCP |d OCLCF |d OCLCO |d UKMGB |d OSU |d PUL |d WKM

• 050 00 |a SF271 |b .T86 2014

• 082 00 |a 637/.3 |2 23

• 090 __ |a TS252.53/X1

• 093 __ |a TS252.53 |2 5

• 100 1_ |a Tunick, Michael.

• 245 14 |a The science of cheese / |c Michael H. Tunick.

• 260 __ |a New York : |b Oxford University Press, |c 2014.

• 300 __ |a xvii, 281 pages : |b illustrations ; |c 25 cm.

• 336 __ |a text |2 rdacontent

• 337 __ |a unmediated |2 rdamedia

• 338 __ |a volume |2 rdacarrier

• 504 __ |a Includes bibliographical references (pages 247-271) and index.

• 520 __ |a 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.

• 650 _0 |a Cheesemaking.