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Content Introduction 溶ける、伸びる、裂ける！　変幻自在に姿を変えるタンパク質、チーズ。生まれてくる子のために用意された絶妙な「乳」が、酵素や菌、長期間にわたる熟成によって「至高の一切れ」となるまでのドラマを追う。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181142270	Tamaho	一般新書①	648 ｻ	General Books

Reservation Count 0

Title	チーズの科学
Title (Reading)	ﾁｰｽﾞ/ﾉ/ｶｶﾞｸ
Subtitle	ミルクの力、発酵・熟成の神秘
Subtitle (Reading)	ﾐﾙｸ/ﾉ/ﾁｶﾗ/ﾊｯｺｳ/ｼﾞｭｸｾｲ/ﾉ/ｼﾝﾋﾟ
Author	齋藤／忠夫∥著
Author (Reading)	ｻｲﾄｳ,ﾀﾀﾞｵ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	\980
ISBN	978-4-06-257993-3
Number of Pages, etc.	222p
Dimensions	18cm
NDC	648.18
Content Description	溶ける、伸びる、裂ける！　変幻自在に姿を変えるタンパク質、チーズ。生まれてくる子のために用意された絶妙な「乳」が、酵素や菌、長期間にわたる熟成によって「至高の一切れ」となるまでのドラマを追う。

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