Michael H Tunick

Science of Cheese C

• Gebundenes Buch

Produktbeschreibung

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Oxford University Press
• Seitenzahl: 304
• Erscheinungstermin: 30. Dezember 2013
• Englisch
• Abmessung: 241mm x 163mm x 27mm
• Gewicht: 573g
• ISBN-13: 9780199922307
• ISBN-10: 0199922306
• Artikelnr.: 39338144

Autorenporträt

Michael Tunick is a research chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service.

Inhaltsangabe

Preface
1. IN THE BEGINNING Milk
2. CURDS AND WHEY Cheesemaking
3. YOU'RE NOT GETTING OLDER, YOU'RE GETTING BETTER Ripening
4. DOES THIS CHEESE MAKE ME LOOK FAT? Nutrition
5. STICK IT UP YOUR NOSE, AND OTHER ANALYTICAL TECHNIQUES
6. CHEESE IT -- THE COPS! Laws and Regulations
7. DO TRY THIS AT HOME
8. THE CHEESE STANDS ALONE
References
Acknowledgments
Index