Reinventing the wheel : milk, microbes, and the fight for real cheese / Bronwen Percival, Francis Percival.

By:

Percival, Bronwen [Author]

Contributor(s):

Percival, Francis, 1978- []

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780520964464

Subject(s):

Genre/Form:

Electronic Books.

LOC classification:

SF271 .R456 2017

Online resources:

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Available additional physical forms:

Contents:

Ecologies -- Real cheese -- The third rail -- Breed -- Feed -- Microbe farming -- Risk -- Cultures -- Families and factories -- Expertise -- Markets -- Reinventing the wheel.

Subject: "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.

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	SF271 (Browse shelf(Opens below))	Link to resource	Available		ocn990142227

Includes bibliographies and index.

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

"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.

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