On food and cooking the science and lore of the kitchen ( PDFDrive ) 20
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Chapter1
Milkand
DairyProducts
MammalsandMilk
TheEvolutionofMilk
TheRiseoftheRuminants
DairyAnimalsoftheWorld
TheOriginsofDairying
DiverseTraditions
MilkandHealth
MilkNutrients
Milk in Infancy and Childhood: Nutrition
andAllergies
MilkafterInfancy:DealingwithLactose
NewQuestionsaboutMilk
MilkBiologyandChemistry
HowtheCowMakesMilk
MilkSugar:Lactose
MilkFat
Milk Proteins: Coagulation by Acid and
Enzymes
MilkFlavor
UnfermentedDairyProducts
Milks
Cream
ButterandMargarine
IceCream
FreshFermentedMilksandCreams
LacticAcidBacteria
FamiliesofFreshFermentedMilks
Yogurt
Soured Creams and Buttermilk, Including
CrèmeFrche
CookingwithFermentedMilks
Cheese
TheEvolutionofCheese
TheIngredientsofCheese
MakingCheese
TheSourcesofCheeseDiversity
Choosing,Storing,andServingCheese
CookingwithCheese
