The Science of Cheese

The Science of Cheese

4.11 - 1251 ratings - Source

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.Originally, pieces of the curd were broken off by hand (mozzare is Italian for a€œcut offa€ and scamozzare means a€œto beheada€) ... These fresh Mozzarella cheeses are usually consumed within a week or two. ... Mozzarella must be held that long if it is to be shredded, for otherwise the wet shreds will stick to the equipment and each other. ... Much of the Mozzarella manufactured is low moisture (45a€“52 percent moisture) and part skim (30a€“45 percent fat in dried cheese) because this type doesanbsp;...

Title:The Science of Cheese
Author:Michael H. Tunick, Michael Tunick
Publisher:Oxford University Press - 2014-04


You Must CONTINUE and create a free account to access unlimited downloads & streaming