Reinventing the Wheel: Milk, Microbes, and the Fight for Real

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture Book 65)

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.Â Reinventing the WheelÂ 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 worldâ€”not just in France, but also in the United States, England, and Australiaâ€”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.Â Â
Country USA
Manufacturer University of California Press
Binding Kindle Edition
ReleaseDate 2019-10-08
Format Kindle eBook

Country	USA
Manufacturer	University of California Press
Binding	Kindle Edition
ReleaseDate	2019-10-08
Format	Kindle eBook

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture Book 65)