Michael H. Tunick
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.
Dr. Tunick spends his everyday
deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke
of luck would lead to a very mild, and something akin to cottage, cheese - deemed delicious enough by our traveling cheese maker that he or she did it again another day.
Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to
Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The
Science of Cheese is an entertaining journey through one of America's favorite foods.
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
There are no Instructor/Student Resources available at this time.
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.
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