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Feta and Related Cheeses
1st Edition - January 1, 1991
Editors: A. Y. Tamime, R K Robinson
Language: English
Hardback ISBN:9781855732780
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eBook ISBN:9781845698225
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This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It…Read more
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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.
Those in the cheese manufacturing industry and students of dairy science and technology programs
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.
No. of pages: 258
Language: English
Edition: 1
Published: January 1, 1991
Imprint: Woodhead Publishing
Hardback ISBN: 9781855732780
eBook ISBN: 9781845698225
AT
A. Y. Tamime
A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.
Affiliations and expertise
West of Scotland Agricultural College, Ayr, UK
RR
R K Robinson
R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.