The science of cheese /

The science of cheese / / Michael H. Tunick.

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Tunick, Michael.
Place / Publishing House:New York : : Oxford University Press,, [2014]
2014
Year of Publication:2014
Language:English
Online Access:
Physical Description:1 online resource (302 pages) :; illustrations
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id 5001538395
ctrlnum (MiAaPQ)5001538395
(Au-PeEL)EBL1538395
(CaPaEBR)ebr10792434
(CaONFJC)MIL539449
(OCoLC)862372456
collection bib_alma
record_format marc
spelling Tunick, Michael.
The science of cheese / Michael H. Tunick.
New York : Oxford University Press, [2014]
2014
1 online resource (302 pages) : illustrations
text rdacontent
computer rdamedia
online resource rdacarrier
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.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Cheesemaking.
Electronic books.
Print version: Tunick, Michael. cfscience of cheese. New York : Oxford University Press, [2014] xvii, 281 pages 9780199922307 (DLC) 2013010729
ProQuest (Firm)
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1538395 Click to View
language English
format eBook
author Tunick, Michael.
spellingShingle Tunick, Michael.
The science of cheese /
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.
author_facet Tunick, Michael.
author_variant m t mt
author_sort Tunick, Michael.
title The science of cheese /
title_full The science of cheese / Michael H. Tunick.
title_fullStr The science of cheese / Michael H. Tunick.
title_full_unstemmed The science of cheese / Michael H. Tunick.
title_auth The science of cheese /
title_new The science of cheese /
title_sort the science of cheese /
publisher Oxford University Press,
publishDate 2014
physical 1 online resource (302 pages) : illustrations
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.
isbn 9780199922314
9780199922307
callnumber-first S - Agriculture
callnumber-subject SF - Animal Culture
callnumber-label SF271
callnumber-sort SF 3271 T86 42014
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1538395
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 630 - Agriculture
dewey-ones 637 - Processing dairy & related products
dewey-full 637/.3
dewey-sort 3637 13
dewey-raw 637/.3
dewey-search 637/.3
oclc_num 862372456
work_keys_str_mv AT tunickmichael thescienceofcheese
AT tunickmichael scienceofcheese
status_str n
ids_txt_mv (MiAaPQ)5001538395
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(CaONFJC)MIL539449
(OCoLC)862372456
is_hierarchy_title The science of cheese /
_version_ 1792330762978066432
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