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Brined cheeses /

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Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese pro...

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Bibliographic Details
Other Authors: Tamime, A. Y.
Format: eBook
Language:English
Language Notes:English.
Published: Oxford ; Ames, Iowa : Blackwell Pub., 2006.
Series:Society of Dairy Technology book series.
Subjects:
Brined cheeses.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Constituents and properties of milk from different species / T. Huppertz [and others]
  • Feta and other Balkan cheeses / E.M. Anifantakis, G. Moatsou
  • Industrial manufacture of feta-type cheeses / A.Y. Tamime, R.K. Robinson, G. Kiers
  • Halloumi cheese / P. Papademas
  • North African brined cheeses / M. Abd-El Salam, N. Benkerroum
  • Brined cheeses from the Middle East and Turkey / I. Toufeili, B. Özer
  • Brined cheeses and analogues of Latin American origin / M.N. Oliveira, C. Brito
  • Indigenous brined cheese of the Philippines / V.L. Barraquio
  • Quality of the brine / T. Bintsis
  • Utilisation of brined cheeses in other food preparations / A.Y. Tamime, R.K. Robinson.