[Cheese] Advanced book recommendations?

[JOHN MURREN]

Hi Erica!
  Although I don't have the scientific answer to the "acid" cheese question, I suspect that the amount of acid added contibutes to the melting factor - I say that because mozzarella has citric acid and it melts (maybe not as quickly as others).  Again, my guess is that rennet is a slow acting acid builder, while the others are acid "jolts" to the milk.  ???
   
  John

Erica Schechter <erica.schechter at gmail.com> wrote:
  Hi all,

I've read Ricki Carrol's book cover to cover, and made several
cheeses: soft, hard, pressed, mold ripened, you name it. I'm certainly
no expert, but I'd love to learn more of the science behind
cheesemaking so that I can understand the process at a much more
detailed level. I've read the relevant chapters in "On Food and
Cooking" by Harold McGee, but I'd like something more specialized. Can
anyone recommend something?

By the way...does anyone know why cheese that has acid added to it
(lemon juice, vinegar, citirc acid) does not melt? I can't find the
answer anywhere...

--Erica

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