Brined cheeses
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Brined cheeses
- ناشر : Oxford ; Ames, Iowa : Blackwell Pub
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9781405124607
Description
Constituents and properties of milk from different species / T. Huppertz ... [et al.] -- Feta and other Balkan cheeses / E.M. Anifantakis, G. Moatsou -- Industrial manufacture of feta-type cheeses / A.Y. Tamime, R.K. Robinson, G. Kiers -- Halloumi cheese / P. Papademas -- North African brined cheeses / M. Abd-El Salam, N. Benkerroum -- Brined cheeses from the Middle East and Turkey / I. Toufeili, B. Özer -- Brined cheeses and analogues of Latin American origin / M.N. Oliveira, C. Brito -- Indigenous brined cheese of the Philippines / V.L. Barraquio -- Quality of the brine / T. Bintsis -- Utilisation of brined cheeses in other food preparations / A.Y. Tamime, R.K. Robinson.
Brined 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.
