LEADER 02868nam 2200553 450 001 9910453330203321 005 20200520144314.0 010 $a0-19-992231-4 035 $a(CKB)2550000001139935 035 $a(EBL)1538395 035 $a(OCoLC)862372456 035 $a(SSID)ssj0001041451 035 $a(PQKBManifestationID)12399158 035 $a(PQKBTitleCode)TC0001041451 035 $a(PQKBWorkID)11043944 035 $a(PQKB)10160917 035 $a(MiAaPQ)EBC1538395 035 $a(Au-PeEL)EBL1538395 035 $a(CaPaEBR)ebr10792434 035 $a(CaONFJC)MIL539449 035 $a(EXLCZ)992550000001139935 100 $a20130521h20142014 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe science of cheese /$fMichael H. Tunick 210 1$aNew York :$cOxford University Press,$d[2014] 210 4$dİ2014 215 $a1 online resource (302 p.) 300 $aDescription based upon print version of record. 311 $a0-19-992230-6 311 $a1-306-08198-X 320 $aIncludes bibliographical references and index. 327 $aIn the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. 330 $aIn an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would 606 $aCheesemaking 608 $aElectronic books. 615 0$aCheesemaking. 676 $a637/.3 700 $aTunick$b Michael$0864844 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910453330203321 996 $aThe science of cheese$91930395 997 $aUNINA