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The Science of Cheese Illustrated Edition

4.5 out of 5 stars 48 ratings

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Editorial Reviews

From Booklist

According to the introduction, about one-third of the milk produced in the U.S. is converted to cheese, and Americans consume roughly 34 pounds of cheese annually. This book is a detailed account of the biology, chemistry, and physics of cheese and its formation for the nonscientific reader; however, this is definitely not light reading. Author Tunick, a food scientist with the U.S. Department of Agriculture, takes the reader back 8,000 years looking at the history of cheese from the Fertile Crescent to the present day. Outside of the technical details, broad topics are covered, from etymology (Why is it good to be “the big cheese” but bad to be “cheesy”?) to dietary issues to laws and regulations on cheese and cheese making. The chapter “Do Try This at Home” offers advice on home cheese making and possible science projects for students. Some sections feature highly academic writing, but Tunick has intentionally placed the bulk of that technical information in boxes. There are black-and-white photographs as well as charts and graphs, including a wonderful table of cheeses by country with descriptions of their basic characteristics. A glossary, lengthy list of references, and an index round out the volume. Recommended for academic and large public libraries, although smaller libraries where there is interest in the topic will want to take note of the reasonable price and consider adding this to their collections. --Diana Shonrock

Review


"Fascinating... Tunick writes in a highly accessible style, with a delightful affinity for the subject matter. The results are essential reading for anyone interested in food science and culture." --
Library Journal (STARRED REVIEW)


"From 'smear-ripened' Swiss tilsit to the maggot-riddled casu marzu of Italy, cheese can carry a whiff of the surreal. Chemist Michael Tunick tours a sample of the 2,000 known varieties, mingling science (biology, chemistry, physics, nutrition and climatology) and cultural lore to make an accessible whole. If you have ever wondered what links Limburger with foot perspiration (answer: short-chain fatty acids), or how to make mozzarella at home, Tunick is your man." --
Nature


"Tunick is a well-respected food researcher; here, he also demonstrates his skill at communicating science and technology to laypersons. Readers not stimulated to engage in some kitchen magic with milk will definitely gather from this book some fascinating conversation morsels to last a lifetime... Highly recommended." --
Choice


Featured in
The Irish Times.


"Although readers will find that a basic knowledge of chemistry enhances enjoyment of the book, Tunick writes in a highly accessible style, with delightful affinity for the subject matter. The results are essential reading for anyone interested in food science and culture and especially those seeking a robust introduction to the scientific aspects of homemade and artisanal cheese making, growing ever more popular." --
Library Journal


"This is a lovely book about the 'chemistry' of cheese which both entertains and informs. The information contained is about far more than the science and will interest people of various disciplines. ... The book has an excellent scientific basis and is both well referenced and easy to read." --
Nutrition and Food Science



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Product details

  • Publisher ‏ : ‎ Oxford University Press; Illustrated edition (December 30, 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 281 pages
  • ISBN-10 ‏ : ‎ 0199922306
  • ISBN-13 ‏ : ‎ 978-0199922307
  • Item Weight ‏ : ‎ 1.26 pounds
  • Dimensions ‏ : ‎ 9.3 x 6.2 x 1 inches
  • Customer Reviews:
    4.5 out of 5 stars 48 ratings

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
48 global ratings

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Top reviews from other countries

KeithH
5.0 out of 5 stars Good text book about cheese
Reviewed in the United Kingdom 🇬🇧 on January 16, 2020
One person found this helpful
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P H Jones
4.0 out of 5 stars An informative book by a real enthusiast
Reviewed in the United Kingdom 🇬🇧 on May 9, 2014
5 people found this helpful
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Amazon Customer
5.0 out of 5 stars A great book
Reviewed in the United Kingdom 🇬🇧 on December 7, 2018
One person found this helpful
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Nandini
5.0 out of 5 stars Must have book for cheese-lovers and researchers
Reviewed in India 🇮🇳 on July 10, 2017