The Science of Cheese

The Science of Cheese

Book - 2014
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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.
Publisher: New York :, Oxford University Press,, 2014
Description: xvii, 281 pages : illustrations ; 25 cm
ISBN: 9780199922307
0199922306
Branch Call Number: 637.3 Tun

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shinteki
Mar 04, 2016

This book is fantastic. It won't tell you how to make cheese, and it's not a cheese plate guide. This is an all science book so if you want to know what chemical compound gives brie that tasty mushroomy flavor this is the book to read. Plus it's really well written.

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