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Oxford University Press is a department of the University of Oxford. It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide.

Print Price: $50.95

256 pp.
32 halftones & 5 line arts, 6.125" x 9.25"


Publication date:
December 2013

Imprint: OUP US

The Science of Cheese

Michael H. Tunick

In 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 America's favorite foods.

Readership : Suitable for general interest, non-scientist hobbyists, and undergraduate food science courses.

1. In the Beginning: Milk
2. Curds and Whey: Cheesemaking
3. You're Not Getting Older, You're Getting Better: Ripening
4. Does This Cheese Make Me Look Fat?: Nutrition
5. Stick It UP Your Nose, and Other Analytical Techniques
6. Cheese It - The Cops!: Laws and Regulations
7. Do Try This At Home
8. The Cheese Stands Alone

There are no Instructor/Student Resources available at this time.

Michael Tunick is a Research Chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service.

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Questions of Taste - Barry C. Smith
The Oxford Companion to Wine - Edited by Jancis Robinson

Special Features

  • Only book to discuss the actual chemistry, biology, and physics of cheese making.
  • Contains stories and facts from Michael Tunick's 27 years in cheese research.
  • Conversational writing style that makes the content accessible to both scientists and hobbyists.