Reinventing the wheel : milk, microbes and the fight for real cheese /
Bronwen Percival
Bok · Engelsk · 2017
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| Omfang | 1 volume, ;
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| Opplysninger | Amerikansk utgave: Oakland, Calif. University of California Press, 2017. -- (California studies in food and culture ; 65). - Prologue : the lost world -- Ecologies -- Real cheese -- The third rail -- Breed -- Feed -- Microbes -- Risk -- Cultures -- Families and factories -- Expertise -- Markets -- Reinventing the wheel. - In 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.. - Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
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| Emner | Cheese industry.
Cheese - Microbiology Cheesemakers Cheesemaking - Technological innovations. Vis mer... Cheesemaking.
Dairy farming - Technological innovations. Raw milk cheese Raw milk - Microbiology. meieriindustri ysting tradisjonsysting gardsysting næringsmiddelhygiene bakteriekulturar matkontroll mattilsyn pasteurisert mjølk råmjølk |
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| ISBN | 978-1-4729-5551-7 : GB£16.99
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