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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.
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
- No. of pages:
- © Woodhead Publishing 1991
- 1st January 1991
- Woodhead Publishing
- Hardcover ISBN:
- eBook ISBN:
A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.
West of Scotland Agricultural College, Ayr, UK
R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.
formerly Reading University, UK
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