Brined cheeses /
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 pro...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Pub.,
2006.
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| Series: | Society of Dairy Technology book series.
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| Subjects: | |
| Online Access: | CONNECT |
| Summary: | 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. 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: a practically-oriented and user-friendly guide; key commercially important information; coverage of all the major stages of manufacture; background to each variety; and, a review of how different varieties are utilised in different countries. 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 |
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| Item Description: | Wiley EBA |
| Physical Description: | 1 online resource (xix, 324 pages, 8 unnumbered pages of plates) : illustrations (some color) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470995860 0470995866 9781405171649 1405171642 1280748184 9781280748189 9786610748181 6610748187 0470760915 9780470760918 |
