Feta and Related Cheeses

Front Cover
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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Contents

Preface
9
Chapter 1 Introduction
11
Chapter 2 Traditional Feta cheese
49
Chapter 3 Manufacture of Feta cheese industrial
70
Chapter 4 Halloumi cheese the product and its manufacture
144
Chapter 5 Manufacture of Egyptian soft and pickled cheeses
160
Chapter 6 Miscellaneous white brined cheeses
209
Chapter 7 Cheeses made by direct acidification
229
Index
253
Copyright

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About the author (1991)

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.

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

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