The Science of CheeseIn 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. |
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The Science of Cheese
User Review - Book VerdictThe average American consumes 34 pounds of cheese annually, but most of us don't ponder the complex scientific processes involved in cheese making. In his first book, Tunick (research chemist, Dairy ... Read full review
LibraryThing Review
User Review - NielsenGW - LibraryThingCheese has existed in some form or another since the eighth millennium BCE. Over the last ten thousand years, the technique has been the same. Separate the curd (milk solids) from the whey (remaining ... Read full review
Contents
Milk | 3 |
Cheesemaking | 21 |
Aging Cheese | 49 |
4 Fresh Soft Cheeses Acids and Safety | 58 |
5 Whey and Pickled Cheeses Amino and Fatty Acids and Salt | 68 |
6 Stretched Curd Cheeses Alcohols and Melting | 82 |
7 Surface Mold Cheeses Sulfur Compounds and the Senses | 92 |
8 SmearRipened Cheeses Esters and Aroma | 99 |
12 Cheeses with Eyes Furans Hydrocarbons and Food Pairing | 139 |
13 Very Hard Cheeses Terpenes and Terroir | 150 |
14 Process Cheeses and Nutrition | 159 |
15 Analysis and Flavor Comparisons | 174 |
16 Laws Regulations and Appellations | 199 |
17 Do Try This at Home | 229 |
18 The Cheese Stands Alone | 239 |
GLOSSARY | 243 |
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Common terms and phrases
acetate added alcohols aldehydes allow amino acids animals aroma Author’s collection bacteria Brie brine calcium Camembert carbon atoms casein casein micelles Chapter Cheddar cheese varieties cheesemaking coagulated color consumers contains cooked cow’s milk cows cream curd dairy double bond Edam Emmental enzymes esters ethyl eyes farm fatty acids Feta flavor compounds found in cheese fresh Fruity Goat Gorgonzola Gouda Grana Gruyère heated important interior mold ketones lactic acid lactose Limburger manufacturing metabolize micelles microbial microorganisms milk cheese moisture mold cheeses molecules Mozzarella NaCl Name of town Name Translation Characteristics odor oxygen Parmesan pasteurized Pecorino percent plants pounds pressed process cheese proteolysis Queijo Queso Queso Fresco Ragusano raw milk rennet rind ripened Roquefort salt scientists shape sheep sheep’s milk similar skim smear-ripened soft species starter culture Stilton stirring Sulfur surface mold Swiss Table taste temperature terpenes texture vitamin water buffalo wheels wine
Bibliographic information
| Title | The Science of Cheese |
| Authors | Michael H. Tunick, Michael Tunick |
| Edition | illustrated |
| Publisher | OUP USA, 2014 |
| ISBN | 0199922306, 9780199922307 |
| Length | 281 pages |
| Subjects | › › Science / Chemistry / General Science / Chemistry / Physical & Theoretical Science / General Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |