The Science of Cheese
Michael H. Tunick explores the science of cheese in an accessible guide to the processes that transform milk into a diverse range of foods. Blending food, chemistry, biology, and education, this book offers a closer look at how scientific principles shape an everyday culinary tradition.
About This Book
The Science of Cheese examines cheese through the lens of science, making the subject accessible to curious general readers.
Michael H. Tunick explains the scientific principles involved in transforming milk into cheese and developing its varied qualities.
The book connects food, chemistry, biology, and everyday experience in an informative exploration of one of the world’s most familiar foods.
Reviews
No reviews yet. Be the first to review this book!