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0 (hodnocen0 x )

EB

ONLINE

New York : Oxford University Press, [2014]

1 online resource (302 pages) : illustrations

ISBN 9780199922314 (electronic bk.)

ISBN 9780199922307 (alk. paper)

Print version: Tunick, Michael. cfscience of cheese. New York : Oxford University Press, [2014] xvii, 281 pages ISBN 9780199922307

Includes bibliographical references and index

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.

001767493

full

(Au-PeEL)EBL1538395

(CaONFJC)MIL539449

(CaPaEBR)ebr10792434

(MiAaPQ)EBC1538395

(OCoLC)862372456