Feta and Related Cheeses
This book provides a detailed guide to white brined cheeses - the major varieties consumed in Middle Eastern and Mediterranean countries. Reviewing the manufacture and properties of the major types, the book provides a comprehensive coverage of the production, maturation and distribution of these cheeses. There is coverage of both traditional and modern production methods of feta, Domiati and Halloumi Cheeses, as well as local Arab products such as "Akawi" and "Baladi". The chemical microbiological and organoleptic features of the important cheeses are also discussed in depth. Many of these products are manufactured on a small scale with the result that much of the necessary information on their production and manufacture is very sparse and there are only a few texts available which deal specifically with this area. This book redresses that imbalance. It contains contributions from an international panel of experts whose specialist knowledge make it a unique addition to the literature. The book should be welcomed by students and technicians alike.
- Hardback | 258 pages
- 160 x 236.2 x 22.9mm | 521.64g
- 01 Aug 1991
- Kluwer Academic Publishers Group
- Kluwer Academic Publishers
- Dordrecht, Netherlands
Table of contents
Manufacture of feta cheese - traditional; manufacture of feta cheese - industrial; manufacture of halloumi; manufacture of domiati and related cheeses; miscellaneous white-brined cheeses; directly acidified cheeses.