Name: Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese (en Inglés)
Price: 79917.00 COP
Availability: InStock
Author: Bronwen Percival; Francis Percival
ISBN: 9781472955531

portada Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese (en Inglés)

Formato

Libro Físico

Editorial

Bloomsbury Sigma

Autor

Bronwen Percival; Francis Percival

Año

2019

Idioma

Inglés

N° páginas

384

Encuadernación

Tapa Blanda

ISBN13

9781472955531

Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese (en Inglés)

Bronwen Percival; Francis Percival (Autor) · Bloomsbury Sigma · Tapa Blanda

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Reseña del libro "Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese (en Inglés)"

Wine and Spirits Book of the Year 2017In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production.While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.