The science of cheese
Record details
- ISBN: 9780199922307 (hardcover : acid-free paper)
- ISBN: 0199922306 (hardcover : acid-free paper)
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Physical Description:
print
xvii, 281 pages : illustrations ; 25 cm. - Publisher: New York : Oxford University Press, [2014]
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (pages 247-271) and index. |
Formatted Contents Note: | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh soft cheeses, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheeses, alcohols, and melting -- Surface mold cheeses, sulfur compounds, and the senses -- Smear-ripened cheeses, esters, and aroma -- Interior mold cheeses, ketones, and microbial strains -- Cheddared cheeses, aldehydes, and texture -- Washed curd cheeses, lactones, feed, and species -- Cheeses with eyes, furans, hydrocarbons, and food pairing -- Very hard cheeses, terpenes, and terroir -- Process cheeses and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
Search for related items by subject
Subject: | Cheesemaking |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
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Kirtland Community College Library | SF 271 .T86 2014 | 30775305481237 | General Collection | Available | - |