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0 reviewsBrined 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:
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.Content:
Chapter 1 Constituents and Properties of Milk from Different Species (pages 1–42): T. Huppertz, V. K. Upadhyay, A. L. Kelly and A. Y. Tamime
Chapter 2 Feta and Other Balkan Cheeses (pages 43–76): E. M. Anifantakis and G. Moatsou
Chapter 3 Industrial Manufacture of Feta?Type Cheeses (pages 77–116): A. Y. Tamime, R. K. Robinson and G. Kiers
Chapter 4 Halloumi Cheese (pages 117–138): P. Papademas
Chapter 5 North African Brined Cheeses (pages 139–187): M. Abd?El Salam and N. Benkerroum
Chapter 6 Brined Cheeses from the Middle East and Turkey (pages 188–210): I. Toufeili and B. Ozer
Chapter 7 Brined Cheeses and Analogues of Latin American Origin (pages 211–248): M. N. Oliveira and C. Brito
Chapter 8 Indigenous Brined Cheese of the Philippines (pages 249–263): V. L. Barraquio
Chapter 9 Quality of the Brine (pages 264–301): T. Bintsis
Chapter 10 Utilisation of Brined Cheeses in Other Food Preparations (pages 302–315): A. Y. Tamime and R. K. Robinson
