Brined Cheeses

Edited by A Y Tamime
Blackwell July 2006

Hardback 344 pages, 103 illustrations. ISBN 1405124601 £95.00

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
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.

Contents

Chapter 1 Constituents and Properties of Milk from Different Species
Chapter 2 Feta and Other Balkan Cheeses
Chapter 3 Industrial Manufacture of Feta-Type Cheeses
Chapter 4 Halloumi Cheese
Chapter 5 North African Brined Cheeses
Chapter 6 Brined Cheeses from the Middle East and Turkey
Chapter 7 Brined Cheeses and Analogues of Latin American Origin
Chapter 8 Brined Indigenous Cheese of the Philippines
Chapter 9 Quality of the Brine
Chapter 10 Utilisation of Brined Cheeses in Other Food Preparations

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