/LC.GIF&client=easterncarolinaedu)
The science of cheese / Michael H. Tunick.
| Author/creator | Tunick, Michael |
| Format | Electronic |
| Publication | New York : Oxford University Press, [2014] |
| Copyright Date | ©2014 |
| Description | 1 online resource (302 pages) : illustrations |
| Supplemental Content | Click to View |
| Subjects |
| 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. |
| Local note | Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. |
| Local note | Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. |
| Bibliography note | Includes bibliographical references and index. |
| Source of description | Description based on print version record. |
| Issued in other form | Print version: Tunick, Michael. cfscience of cheese. New York : Oxford University Press, [2014] xvii, 281 pages 9780199922307 |
| Genre/form | Electronic books. |
| ISBN | 9780199922314 (e-book) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |