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The Science of Cheese: Milk's Power & The Mysteries of Fermentation and Aging

The Science of Cheese: Milk's Power & The Mysteries of Fermentation and Aging

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$61.99 USD
$61.99 USD
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The Science of Cheese: Milk's Power & The Mysteries of Fermentation and Aging

Delve into the fascinating world of cheesemaking with this comprehensive science guide from Kodansha's popular Bluebacks series. This book explores the intricate science behind cheese, from the fundamental properties and power of milk to the complex biological processes of fermentation and aging that transform it into countless varieties. Readers will uncover the mysterious microbial activities and chemical reactions that contribute to cheese's unique flavors, textures, and aromas. An essential read for food science enthusiasts, aspiring cheesemakers, or anyone curious about the culinary magic behind this beloved dairy product. Note: The text is entirely in Japanese. Brand New Japanese Edition.

ISBN 9784062579933 · ISBN-10 4062579936

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