Preface
1. IN THE BEGINNING Milk
2. CURDS AND WHEY Cheesemaking
3. YOU'RE NOT GETTING OLDER, YOU'RE GETTING BETTER Ripening
4. DOES THIS CHEESE MAKE ME LOOK FAT? Nutrition
5. STICK IT UP YOUR NOSE, AND OTHER ANALYTICAL TECHNIQUES
6. CHEESE IT -- THE COPS! Laws and Regulations
7. DO TRY THIS AT HOME
8. THE CHEESE STANDS ALONE
References
Acknowledgments
Index
Michael Tunick is a research chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service.
"Fascinating... Tunick writes in a highly accessible style, with a
delightful affinity for the subject matter. The results are
essential reading for anyone interested in food science and
culture." -- Library Journal (STARRED REVIEW)
"From 'smear-ripened' Swiss tilsit to the maggot-riddled casu marzu
of Italy, cheese can carry a whiff of the surreal. Chemist Michael
Tunick tours a sample of the 2,000 known varieties, mingling
science (biology, chemistry, physics, nutrition and climatology)
and cultural lore to make an accessible whole. If you have ever
wondered what links Limburger with foot perspiration (answer:
short-chain fatty acids), or how to make mozzarella at home, Tunick
is your
man." -- Nature
"Tunick is a well-respected food researcher; here, he also
demonstrates his skill at communicating science and technology to
laypersons. Readers not stimulated to engage in some kitchen magic
with milk will definitely gather from this book some fascinating
conversation morsels to last a lifetime... Highly recommended." --
Choice
Featured in The Irish Times.
"Although readers will find that a basic knowledge of chemistry
enhances enjoyment of the book, Tunick writes in a highly
accessible style, with delightful affinity for the subject matter.
The results are essential reading for anyone interested in food
science and culture and especially those seeking a robust
introduction to the scientific aspects of homemade and artisanal
cheese making, growing ever more popular." --Library Journal
"This is a lovely book about the 'chemistry' of cheese which both
entertains and informs. The information contained is about far more
than the science and will interest people of various disciplines.
... The book has an excellent scientific basis and is both well
referenced and easy to read." --Nutrition and Food Science
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