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The Science of Cheese by Michael H. Tunick (Hardcover, 2014)

About this product

About this product

Product Information

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.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 lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.

Product Identifiers

Publisher
Oxford University Press Inc
ISBN-13
9780199922307
eBay Product ID (ePID)
182948197

Product Key Features

Author
Michael H. Tunick
Publication Name
The Science of Cheese
Format
Hardcover
Language
English
Subject
Engineering & Technology, Chemistry, Science
Publication Year
2014
Type
Textbook
Number of Pages
304 Pages

Dimensions

Item Height
235mm
Item Width
164mm
Item Weight
570g

Additional Product Features

Title_Author
Michael H. Tunick
Country/Region of Manufacture
United States

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