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The Resource The science of cheese, Michael H. Tunick

The science of cheese, Michael H. Tunick

Label
The science of cheese
Title
The science of cheese
Statement of responsibility
Michael H. Tunick
Creator
Subject
Genre
Language
eng
Summary
In 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
Storyline
Writing style
http://library.link/vocab/ext/novelist/bookUI
10282356
Cataloging source
DLC
http://library.link/vocab/creatorName
Tunick, Michael
Dewey number
641.373
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
http://library.link/vocab/subjectName
Cheesemaking
Target audience
adult
Label
The science of cheese, Michael H. Tunick
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 247-271) and index
Carrier category
volume
Content category
text
Contents
In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : ageing cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mould cheese, sulphur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mould 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 flavour comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone
Control code
000051252501
Dimensions
25 cm.
Extent
xvii, 281 pages
Isbn
9780199922307
Isbn Type
(hardcover : acidfree paper)
Other physical details
illustrations
Label
The science of cheese, Michael H. Tunick
Publication
Bibliography note
Includes bibliographical references (pages 247-271) and index
Carrier category
volume
Content category
text
Contents
In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : ageing cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mould cheese, sulphur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mould 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 flavour comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone
Control code
000051252501
Dimensions
25 cm.
Extent
xvii, 281 pages
Isbn
9780199922307
Isbn Type
(hardcover : acidfree paper)
Other physical details
illustrations

Library Locations

    • Margaret Martin LibraryBorrow it
      Level 1, Royal Randwick Shopping Centre , Randwick, NSW, 2031, AU
      -33.9151421 151.2408898
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