| TÃtulo : |
The Science of Cheese |
| Tipo de documento: |
documento electrónico |
| Autores: |
Tunick, Michael |
| Editorial: |
Oxford University Press UK |
| Fecha de publicación: |
2013 |
| Número de páginas: |
1 online resource (302 pages) : |
| Il.: |
illustrations |
| ISBN/ISSN/DL: |
978-0-19-992231-4 |
| Palabras clave: |
Cheesemaking. |
| Clasificación: |
637/.3 |
| Nota de contenido: |
bla
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. |
| Enlace de acceso : |
https://elibro-net.biblioproxy.umanizales.edu.co/es/lc/umanizales/titulos/163201 |
The Science of Cheese [documento electrónico] / Tunick, Michael . - Oxford University Press UK, 2013 . - 1 online resource (302 pages) : : illustrations. ISBN : 978-0-19-992231-4
| Palabras clave: |
Cheesemaking. |
| Clasificación: |
637/.3 |
| Nota de contenido: |
bla
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. |
| Enlace de acceso : |
https://elibro-net.biblioproxy.umanizales.edu.co/es/lc/umanizales/titulos/163201 |
|  |
637 
