Description

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.

Readership

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

Table of 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.

Details

No. of pages:
258
Language:
English
Copyright:
© 1991
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855732780
Electronic ISBN:
9781845698225

About the editors

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

R K Robinson

R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

Affiliations and Expertise

formerly Reading University, UK