Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheesevolume 65 (Paperback)

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. However, 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. 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.

General

Imprint:	University of California Press
Country of origin:	United States
Series:	California Studies in Food and Culture, 65
Release date:	October 2019
Authors:	Bronwen Percival • Francis Percival
Dimensions:	218 x 140 x 20mm (L x W x T)
Format:	Paperback - Trade
Pages:	320
ISBN-13:	978-0-520-32277-6
Categories:	Books > Science & Mathematics > Science: general issues > Impact of science & technology on society Books > Professional & Technical > Agriculture & farming > Animal husbandry > Dairy farming Books > Social sciences > Sociology, social studies > Social issues > Ethical issues & debates > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
LSN:	0-520-32277-0
Barcode:	9780520322776

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