EBOOK - The Science of Cheese (Michael H. Tunick)

EBOOK - The Science of Cheese (Michael H. Tunick) - 302 Trang.

People  have  beenenamored with cheese for a long time. The intricate combinations of appearance, aroma, flavor, and texture have inspired writers to refer to cheese as “milk’s leap toward immortality” (Clifton Fadiman), “the soul of the soil” (Pierre Androuët), and “the wine of foods” (Vivienne Marquis and Patricia Haskell).
Cheese has much in common with wine and beer: they result from fermentation by microorganisms, they are “value-added” products (processing greatly increases the value of milk, grain, and grapes), and they reflect the local climate and terrain.

Cheese may be kept for months, and traditionally provided a source of protein, vitamins, and minerals during the winter when other food was scarce. Cheese is nutritious and delicious, and can be appealing or appalling. Th  ere has been a great deal of research on this complicated food—over 20,000 scientific papers about some aspect of cheese have been published over the past ten years alone. Some authors have distilled this information down to the basics for the general public, and others have written works that most people without a scientific background are unable to understand. I’ve tried to take the middle ground, by writing about the science without getting too technical. Like many books on this subject, we will cover milk (Chapter 1 ), the fundamentals of making cheese (Chapter 2), aging cheese (Chapter 3 ), and the different classes of cheese (chapters 4–13). But we will also cover the chemical compounds involved and how the flavors arise as we talk about cheese classes, and we will detail nutrition (Chapter 14), how cheese is analyzed ( Chapter 15), rules, regulations, and specially designated cheeses ( Chapter 16 ), things you can do at home (Chapter 17), and other topics besides.
Th is book is a product of the accomplishments of two organizations, the American Chemical Society (ACS) and the Agricultural Research Service (ARS). ACS has over 160,000 members worldwide who conduct research in chemistry, teach it, or write about it. Scientific societies like ACS promote knowledge by holding meetings where scientists present results of their research, by publishing journals and books based on these results, and by providing online information, including webinars. ACS began offering webinars to its members in 2010 and started a series called “Chemistry of Food” the following year. Th e first presentation was given by Charles Bamforth on the chemistry of beer, and I had the third talk, titled “The Chemistry of Cheese and Why We Love It.” Oxford University Press had already published three editions of Charles’s book Beer: Tap into the Art and Science of Brewing,  and they were looking for someone to write a general-interest book on cheese chemistry.

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EBOOK - The Science of Cheese (Michael H. Tunick) - 302 Trang.

People  have  beenenamored with cheese for a long time. The intricate combinations of appearance, aroma, flavor, and texture have inspired writers to refer to cheese as “milk’s leap toward immortality” (Clifton Fadiman), “the soul of the soil” (Pierre Androuët), and “the wine of foods” (Vivienne Marquis and Patricia Haskell).
Cheese has much in common with wine and beer: they result from fermentation by microorganisms, they are “value-added” products (processing greatly increases the value of milk, grain, and grapes), and they reflect the local climate and terrain.

Cheese may be kept for months, and traditionally provided a source of protein, vitamins, and minerals during the winter when other food was scarce. Cheese is nutritious and delicious, and can be appealing or appalling. Th  ere has been a great deal of research on this complicated food—over 20,000 scientific papers about some aspect of cheese have been published over the past ten years alone. Some authors have distilled this information down to the basics for the general public, and others have written works that most people without a scientific background are unable to understand. I’ve tried to take the middle ground, by writing about the science without getting too technical. Like many books on this subject, we will cover milk (Chapter 1 ), the fundamentals of making cheese (Chapter 2), aging cheese (Chapter 3 ), and the different classes of cheese (chapters 4–13). But we will also cover the chemical compounds involved and how the flavors arise as we talk about cheese classes, and we will detail nutrition (Chapter 14), how cheese is analyzed ( Chapter 15), rules, regulations, and specially designated cheeses ( Chapter 16 ), things you can do at home (Chapter 17), and other topics besides.
Th is book is a product of the accomplishments of two organizations, the American Chemical Society (ACS) and the Agricultural Research Service (ARS). ACS has over 160,000 members worldwide who conduct research in chemistry, teach it, or write about it. Scientific societies like ACS promote knowledge by holding meetings where scientists present results of their research, by publishing journals and books based on these results, and by providing online information, including webinars. ACS began offering webinars to its members in 2010 and started a series called “Chemistry of Food” the following year. Th e first presentation was given by Charles Bamforth on the chemistry of beer, and I had the third talk, titled “The Chemistry of Cheese and Why We Love It.” Oxford University Press had already published three editions of Charles’s book Beer: Tap into the Art and Science of Brewing,  and they were looking for someone to write a general-interest book on cheese chemistry.

LINK DOWNLOAD

Chuyên mục: C. Bài giảng C. Bài giảng chuyên ngành Hóa học - Vật liệu (Chemistry & Materials) C. Bài giảng kỹ thuật