Brined cheeses /
Brined cheeses /
edited by Adnan Tamime.
- Oxford ; Ames, Iowa : Blackwell Pub., 2006.
- 1 online resource (xix, 324 pages, [8] pages of plates) : illustrations (some color).
- Society of Dairy Technology book series .
- Society of Dairy Technology book series. .
Includes bibliographical references and index.
Constituents and properties of milk from different species / Feta and other Balkan cheeses / Industrial manufacture of feta-type cheeses / Halloumi cheese / North African brined cheeses / Brined cheeses from the Middle East and Turkey / Brined cheeses and analogues of Latin American origin / Indigenous brined cheese of the Philippines / Quality of the brine / Utilisation of brined cheeses in other food preparations / T. Huppertz [and others] -- E.M. Anifantakis, G. Moatsou -- A.Y. Tamime, R.K. Robinson, G. Kiers -- P. Papademas -- M. Abd-El Salam, N. Benkerroum -- I. Toufeili, B. Özer -- M.N. Oliveira, C. Brito -- V.L. Barraquio -- T. Bintsis -- A.Y. Tamime, R.K. Robinson.
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 products available to consumers worldwide. The third title in the "SDT" series, "Brined Cheeses" gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: a practically-oriented and user-friendly guide; key commercially important information; coverage of all the major stages of manufacture; background to each variety; and, a review of how different varieties are utilised in different countries. Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
9780470995860 0470995866 9781405171649 1405171642 1280748184 9781280748189
10.1002/9780470995860 doi
10.1002/9780470995860 Wiley InterScience http://www3.interscience.wiley.com F53C7B94-73BE-44E6-85CD-9E3357C24E2D OverDrive, Inc. http://www.overdrive.com
Uk
Brined cheeses.
TECHNOLOGY & ENGINEERING--Agriculture--General.
Brined cheeses.
Electronic books.
SF272.B76 / B75 2006eb
637/.35
SF272.B76 / B75 2006
Includes bibliographical references and index.
Constituents and properties of milk from different species / Feta and other Balkan cheeses / Industrial manufacture of feta-type cheeses / Halloumi cheese / North African brined cheeses / Brined cheeses from the Middle East and Turkey / Brined cheeses and analogues of Latin American origin / Indigenous brined cheese of the Philippines / Quality of the brine / Utilisation of brined cheeses in other food preparations / T. Huppertz [and others] -- E.M. Anifantakis, G. Moatsou -- A.Y. Tamime, R.K. Robinson, G. Kiers -- P. Papademas -- M. Abd-El Salam, N. Benkerroum -- I. Toufeili, B. Özer -- M.N. Oliveira, C. Brito -- V.L. Barraquio -- T. Bintsis -- A.Y. Tamime, R.K. Robinson.
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 products available to consumers worldwide. The third title in the "SDT" series, "Brined Cheeses" gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: a practically-oriented and user-friendly guide; key commercially important information; coverage of all the major stages of manufacture; background to each variety; and, a review of how different varieties are utilised in different countries. Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
9780470995860 0470995866 9781405171649 1405171642 1280748184 9781280748189
10.1002/9780470995860 doi
10.1002/9780470995860 Wiley InterScience http://www3.interscience.wiley.com F53C7B94-73BE-44E6-85CD-9E3357C24E2D OverDrive, Inc. http://www.overdrive.com
Uk
Brined cheeses.
TECHNOLOGY & ENGINEERING--Agriculture--General.
Brined cheeses.
Electronic books.
SF272.B76 / B75 2006eb
637/.35
SF272.B76 / B75 2006
