Feta and Related Cheeses
- 1 Edición - 1 de enero de 1991
- Última edición
- Editores: A. Y. Tamime, R K Robinson
- Idioma: Inglés
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It… Leer más
Descripción
Descripción
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.
De interès para
De interès para
Those in the cheese manufacturing industry and students of dairy science and technology programs
Índice
Índice
Traditional Feta cheese; Manufacture of Feta cheese - industrial; Halloumi cheese – the product and its manufacture; Manufacture of Gyptian, soft, pickled cheeses; Miscellaneous white-brined cheeses; Cheeses made by direct acidification.
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de enero de 1991
- Idioma: Inglés
Sobre los editores
Sobre los editores
AT
A. Y. Tamime
A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.
Afiliaciones y experiencia
West of Scotland Agricultural College, Ayr, UKRR
R K Robinson
R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.
Afiliaciones y experiencia
formerly Reading University, UKVer libro en ScienceDirect
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