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The Science of cheese /

Tunick, Michael.

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The Science of cheese /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The Science of cheese // Michael H. Tunick.
作者:	Tunick, Michael.
出版者:	New York :Oxford University Press, : 2014.,
面頁冊數:	xvii, 281 p. :ill. ;25 cm.
標題:	Cheesemaking. -
ISBN:	9780199922307 (hbk.) :

The Science of cheese /
Tunick, Michael.

The Science of cheese /Michael H. Tunick. - New York :Oxford University Press,2014. - xvii, 281 p. :ill. ;25 cm.

Includes bibliographical references (pages 247-271) and index.

In the beginning: milk --

ISBN: 9780199922307 (hbk.) :GBP19.99

LCCN: 2013010729Subjects--Topical Terms:

916760
Cheesemaking.

LC Class. No.: SF271 / .T86 2014

Dewey Class. No.: 637/.3

The Science of cheese /
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020 $a 9780199922307 (hbk.) : $c GBP19.99
020 $a 0199922306 (hbk.)
020 $a 9780199922314 (ebk.)
020 $a 0199922314 (ebk.)
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082 0 0 $a 637/.3 $2 23
100 1 $a Tunick, Michael. $3 2050826
245 1 0 $a The Science of cheese / $c Michael H. Tunick.
260 # $a New York : $b Oxford University Press, $c 2014.
300 $a xvii, 281 p. : $b ill. ; $c 25 cm.
504 $a Includes bibliographical references (pages 247-271) and index.
505 0 # $t In the beginning: milk -- $t Curds and whey : cheesemaking -- $t You're not getting older, you're getting better : aging cheese -- $t Fresh cheese, acids, and safety -- $t Whey and pickled cheeses, amino and fatty acids, and salt -- $t Stretched curd cheese, alcohols, and melting -- $t Surface mold cheese, sulfur compounds, and the senses -- $t Smear-ripened cheese, esters, and aroma -- $t Interior mold cheese, ketones, and strains -- $t Cheddared cheese, aldehydes, and texture -- $t Stirred curd cheese, lactones, and feed -- $t Cheese with eyes, furans, hydrocarbons, and food pairing -- $t Very hard cheese, terpenes, and terroir -- $t Process cheese and nutrition -- $t Analysis and flavor comparisons -- $t Laws, regulations, and appellations -- $t Do try this at home -- $t The cheese stands alone.
650 # 0 $a Cheesemaking. $3 916760