| Description |
1 online resource (302 pages) : illustrations |
|
text rdacontent |
|
computer rdamedia |
|
online resource rdacarrier |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
In 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. |
| Note |
Description based on print version record. |
| Subject |
Cheesemaking.
|
| Genre/Form |
Electronic books.
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| Other Form: |
Print version: Tunick, Michael. cfscience of cheese. New York : Oxford University Press, [2014] xvii, 281 pages 9780199922307 (DLC) 2013010729 |
| ISBN |
9780199922307 (alk. paper) |
|
9780199922314 (electronic bk.) |
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