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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods

Title: The science of cheese

Author
item Tunick, Michael

Submitted to: Oxford University Press
Publication Type: Book / Chapter
Publication Acceptance Date: March 27, 2013
Publication Date: December 2, 2013
Citation: Tunick, M.H. 2013. The Science of Cheese. New York, NY 10016, USA, Oxford University Press. 312 p.

Technical Abstract: The book describes the science of cheese in everyday language. The first chapters cover milk, mammals, and principles of cheesemaking and aging, along with lactose intolerance and raw milk cheese. Succeeding chapters deal with a category of cheese along with a class of compounds associated with it and a related topic. This part of the book goes into detail about major cheese varieties around the world and their origins, manufacture, and characteristics. The compounds that contribute to cheese aroma and flavor are also described, as are subjects such as salt, melting, the senses, texture, pairing with food and drink, and nutrition. The book ends with comparisons of the flavors, how scientists analyze cheese, laws and labeling, and home cheesemaking.

Last Modified: 4/18/2014
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