The science of cheese

An appropriate subtitle for this book would be "for professional cheesemakers, beginners, and cheese lovers alike." But the book does not focus only on scientific aspects, as the title suggests. The well-written, neatly organized work conveys historic facts as well as folkloristic, etymological, and literary tidbits, and, of course, useful tables and illustrations summarizing pertinent details from microbiology and chemistry. Tunick (USDA Agricultural Research Service) 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. After all, who would not want to know that this oldest of all technological food/milk innovations has led to the creation of 2,000 varieties of cheese and that each American eats/enjoys about 33 pounds of several of them every year? So, pick up a copy and learn how food technologists make all those holes into Swiss cheese (called Emmentaler when made in Switzerland). Summing Up: Highly recommended. All levels/libraries. M. Kroger emeritus, Pennsylvania State University, University Park Campus

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.--Shonrock, Diana Copyright 2014 Booklist

The average American consumes 34 pounds of cheese annually, but most of us don't ponder the complex scientific processes involved in cheese making. In his first book, Tunick (research chemist, Dairy & Functional Foods Research Unit, U.S. Department of Agriculture) delves into the history of cheese making (like many discoveries, it was accidental) and the fascinating and varied methods that transform milk into cheese. He provides a skillfully organized tour of the major cheese varieties, exploring the provenance and geography of cheese making, the chemistry of flavor development, and the sensory experience of eating cheese. Tunick's more technical scientific information, including chemical diagrams, is confined to boxes that can easily be skipped by general readers without losing the overall thematic thrust of the -title. -VERDICT Although readers will find that a basic knowledge of chemistry enhances enjoyment of the book, 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 and especially those seeking a robust introduction to the scientific aspects of homemade and artisanal cheese making, growing ever more popular.-Kelsy Peterson, Johnson Cty. Community Coll. Lib., Overland Park, KS (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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. Copyright 2014 Booklist Reviews.

The average American consumes 34 pounds of cheese annually, but most of us don't ponder the complex scientific processes involved in cheese making. In his first book, Tunick (research chemist, Dairy & Functional Foods Research Unit, U.S. Department of Agriculture) delves into the history of cheese making (like many discoveries, it was accidental) and the fascinating and varied methods that transform milk into cheese. He provides a skillfully organized tour of the major cheese varieties, exploring the provenance and geography of cheese making, the chemistry of flavor development, and the sensory experience of eating cheese. Tunick's more technical scientific information, including chemical diagrams, is confined to boxes that can easily be skipped by general readers without losing the overall thematic thrust of the title. VERDICT Although readers will find that a basic knowledge of chemistry enhances enjoyment of the book, 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 and especially those seeking a robust introduction to the scientific aspects of homemade and artisanal cheese making, growing ever more popular.—Kelsy Peterson, Johnson Cty. Community Coll. Lib., Overland Park, KS