Details

Subject(s)

• Cheesemaking [Browse]
• Cheesemaking—Technological innovations [Browse]
• Dairy farming—Technological innovations [Browse]
• Cheese—Microbiology [Browse]
• Raw milk—Microbiology [Browse]
• Cheesemakers [Browse]
• Cheese industry [Browse]

Author

• Percival, Francis, 1978- [Browse]

Series

• California studies in food and culture ; 65. [More in this series]
• California studies in food and culture ; 65 [More in this series]

Summary note

"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.

Bibliographic references

Includes bibliographical references and index.

Contents

• Prologue : the lost world
• Ecologies
• Real cheese
• The third rail
• Breed
• Feed
• Microbes
• Risk
• Cultures
• Families and factories
• Expertise
• Markets
• Reinventing the wheel.

Show 10 more Contents items

Other title(s)

Milk, microbes, and the fight for real cheese

ISBN

• 9780520290150 ((hardcover ; : alkaline paper))
• 0520290151 ((hardcover ; : alkaline paper))
• 9781472955517
• 147295551X
• 9780520322776
• 0520322770

LCCN

2017006845

OCLC

973481466

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