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010 a| 2017006845;

020 a| 9780520290150 (cloth : alk. paper);

020 z| 9780520964464 (ebook);

035 a| (WaSeSS)ssj0001814787;

040 a| CU-S/DLCb| engc| CU-Sd| WaSeSS;

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050 00 a| SF271b| .P47 2017;

082 00 a| 637/.32| 23;

100 1 a| Percival, Bronwen.=| ^A1342555;

245 10 a| Reinventing the wheelh| [electronic resource] :b| milk, microbes, and the fight for real cheese /c| Bronwen Percival, Francis Percival.;

260 a| Oakland, California :b| University of California Press,c| [2017];

263 a| 1709;

300 a| pages cm.;

490 1 a| California studies in food and culture ;v| 65;

504 a| Includes bibliographical references and index.;

505 0 a| Prologue : the lost world -- Ecologies -- Real cheese -- The third rail -- Breed -- Feed -- Microbe farming -- Risk -- Cultures -- Families and factories -- Expertise -- Markets -- Reinventing the wheel.;

506 a| Available only to authorized users.;

520 a| "Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Cheesemaking.=| ^A879466;

650 0 a| Cheesemakingx| Technological innovations.=| ^A879466;

650 0 a| Dairy farmingx| Technological innovations.=| ^A834840;

650 0 a| Cheesex| Microbiology.=| ^A1279652;

650 0 a| Raw milkx| Microbiology.=| ^A917436;

650 0 a| Cheesemakers.=| ^A1095530;

650 0 a| Cheese industry.=| ^A434190;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Percival, Francis,d| 1978-?| UNAUTHORIZED;

830 0 a| California studies in food and culture ;v| 65.=| ^A469711;

856 40 z| Full text available from eBooks on EBSCOhostu| https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1533575&scope=site&custid=s5822723&authtype=ip,shib;

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596 a| 1 3 4;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6781527-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 7/20/2026x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6781527-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/20/2026x| EBOOKz| JERESOURCE;

Reinventing the wheel milk, microbes, and the fight for real cheese / Bronwen Percival, Francis Percival.

Author/creator	Percival, Bronwen
Other author	Percival, Francis, 1978-
Format	Electronic
Publication Info	Oakland, California : University of California Press, [2017]
Description	pages cm.
Supplemental Content	Full text available from eBooks on EBSCOhost
Subjects	Cheesemaking. Cheesemaking--Technological innovations. Dairy farming--Technological innovations. Cheese--Microbiology. Raw milk--Microbiology. Cheesemakers. Cheese industry.

Series	California studies in food and culture ; 65 California studies in food and culture ; 65. ^A469711
Contents	Prologue : the lost world -- Ecologies -- Real cheese -- The third rail -- Breed -- Feed -- Microbe farming -- Risk -- Cultures -- Families and factories -- Expertise -- Markets -- Reinventing the wheel.
Abstract	"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2017006845
ISBN	9780520290150 (cloth : alk. paper)

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Reinventing the wheel milk, microbes, and the fight for real cheese / Bronwen Percival, Francis Percival.

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