Feta and Related Cheeses book cover

Feta and Related Cheeses

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

Audience
Those in the cheese manufacturing industry and students of dairy science and technology programs

Hardbound, 258 Pages

Published: January 1991

Imprint: Woodhead Publishing

ISBN: 978-1-85573-278-0

Contents

  • Traditional Feta cheese; Manufacture of Feta cheese - industrial; Halloumi cheese - the product and its manufacture; Manufacture of Gyptian, soft, pickled cheeses; Miscellaneous white-brined cheeses; Cheeses made by direct acidification.

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