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Feta and related cheeses /

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 Hall...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Robinson, R. K. (Richard Kenneth), Tamime, A. Y.
Format: eBook
Language:English
Published: Cambridge, England : Woodhead Pub., 1996.
Series:Ellis Horwood series in food science and technology.
Subjects:
Feta cheese.
Brined cheeses.
Féta.
Fromages saumurés.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Brined cheeses
Feta cheese
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary: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.
Physical Description:1 online resource (258 pages : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781845698225
1845698223