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.
Traditional Feta cheese; Manufacture of Feta cheese - industrial; Halloumi cheese ý the product and its manufacture; Manufacture of Gyptian, soft, pickled cheeses; Miscellaneous white-brined cheeses; Cheeses made by direct acidification.
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Number Of Pages: 258
Published: January 1991
Country of Publication: GB
Dimensions (cm): 23.39 x 15.6
Weight (kg): 0.54