{"product_id":"the-science-of-cheese-9780199922307","title":"The Science of Cheese","description":"\u003cp\u003eIn an engaging tour of the science and history of cheese  Michael Tunick explores the art of cheese making  the science that lies underneath the deliciousness  and the history behind how humanity came up with one of its most varied and versatile of foods.  Dr. Tunick spends his everyday deep within the halls of the science of cheese  as a researcher who creates new dairy products  primarily  cheeses. He takes us from the very beginning  some 8000 years ago in the Fertile Crescent  and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild  and something akin to cottage  cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.  Today we know of more than 2 000 varieties of cheese from Gorgonzola  first noted in year 879  to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese  milk allergies and lactose intolerance  nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of Americas favorite foods.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45256992587829,"sku":"ByrdShop_0199922306","price":38.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780199922307.jpg?v=1781681231","url":"https:\/\/atxbooks.com\/products\/the-science-of-cheese-9780199922307","provider":"ATX Books","version":"1.0","type":"link"}