Feta and Related Cheeses
A. Y. Tamime, R K Robinson
Elsevier, Jan 1, 1991 - Technology & Engineering - 258 pages
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.
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Abd El-Salam Abo-Elnaga Abou-Donia Agricultural Research Review Alexandria Journal Anifantakis bacteria brine calcium casein cast Feta cheese cheese milk cheese varieties cheese yield cheesemaking chemical composition Chhana coagulation concentration cow's milk curd Dairy Sci Dairy Science Domiati cheese Egyptian Journal El-Gendy El-Koussy El-Shibiny Elsevier Applied Science enzymes Fahmi fatty acids Feta cheese flavour Food fresh Ghaleb goat's milk Halloumi Halloumi cheese Hamdy Hofi International Dairy Federation Ismail Journal of Dairy k-casein Karish cheese Kosikowski lactic acid lactic acid bacteria lactis sub-sp Lactobacillus lactose LAW cheeses manufacture of Feta micelles Microbiology Milchwissenschaft milk fat Mish moisture moulds Paneer pasteurized pickled cheese powder Queso Rakshy recombined milk rennet reported ripening salt sheep's and goat's sheep's milk skim milk standardized starter culture storage structure Feta cheese Tamime Tanta University Technol Teleme cheese temperature texture traditional UF retentate ultra-filtration Veinoglou vitamins whey proteins