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.
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 x 1.6
Weight (kg): 0.54