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Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese (Hardcover)
Loot Price: R574
Discovery Miles 5 740
You Save: R180
(24%)
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Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese (Hardcover)
Series: California Studies in Food and Culture, 65
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List price R754
Loot Price R574
Discovery Miles 5 740
You Save R180 (24%)
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In little more than a century, industrial practices have altered
every aspect of the cheesemaking process, from the bodies of the
animals that provide the milk to the microbial strains that ferment
it. Reinventing the Wheel explores what has been lost as raw-milk,
single-farm cheeses have given way to the juggernaut of factory
production. In the process, distinctiveness and healthy rural
landscapes have been exchanged for higher yields and monoculture,
but Bronwen and Francis Percival find reason for optimism. Around
the world-not just in France, but also in the United States,
England, and Australia-enterprising cheesemakers are exploring the
techniques of their great-grandparents. At the same time, using
sophisticated molecular methods, scientists are upending
conventional wisdom about the role of microbes in every part of the
world around us. Their research reveals the resilience and
complexity of the indigenous microbial communities that contribute
to the flavor and safety of cheese. One experiment at a time, these
dynamic scientists, cheesemakers, and dairy farmers are reinventing
the wheel.
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