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Brined Cheeses


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Table of Contents

Preface to Technical Series. Preface. Contributors. Chapter 1. Constituents and Properties of Milk from Different Species. Dr Thom Huppertz, Dr Vivek K. Upadhyay and Dr A.L. Kelly, University College Cork, Department of Food and Nutritional Sciences, Cork, Ireland; and. Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK. Chapter 2. Feta and Other Balkan Cheeses. Professor E.M. Anifantakis and Dr Golfo Moatsou, Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Dairy Technology, Athens, Greece. Chapter 3. Industrial Manufacture of Feta-Type Cheeses. Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK;. Dr R.K. Robinson, University of Reading, School of Biosciences, Reading, UK; and Mr G. Kiers, Tetra Pak Tebel B.V., Leeuwarden, The Netherlands. Chapter 4. Halloumi Cheese. Dr P. Papademas, Kyklos Scientific Services Ltd., Nicosia, Cyprus. Chapter 5. North African Brined Cheeses. Professor M. Abd-El Salam, National Research Centre, Dairy Department, Dokki, Cairo, Egypt; and. Professor N. Benkerroum, Institut Agronomique et Veterinaire Hassan II, Department Sciences Alimentaires et Nutritionelles, Rabat, Morocco. Chapter 6. Brined Cheeses from the Middle East and Turkey. Dr Imad Toufeili, Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon; and. Dr B. OEzer, Harran University, Faculty of Agriculture, Department of Food Engineering, Sanliurfa, Turkey. Chapter 7. Brined Cheeses and Analogues of Latin American Origin. Professor M. Nogueira de Oliveira, Universidade de Sao Paulo, Departamento de Tecnologia Bioquimico-Farmaceutica, Sao Paulo, Brazil; and. Professor C. Brito, Universidad Austral de Chile, Instituto de Ciencia y Tecnologia de los Alimentos, Valdivia, Chile. Chapter 8. Indigenous Brined Cheese of the Philippines. Dr V.L. Barraquio, University of the Philippines at Los Banos, College of Agriculture, Laguna, Philippines. Chapter 9. Quality of the Brine. Dr T. Bintsis, Thessaloniki, Greece. Chapter 10. Utilisation of Brined Cheeses in Other Food Preparations. Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK; and. Dr R.K. Robinson, University of Reading, School of Biosciences, Reading, UK. Index. .

About the Author

Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.


"I would highly recommend this book to any research students, scientists, nutritionists and, because of the very practical descriptions of methods of manufacture, any people involved in the manufacture of brined cheese." International Journal of Dairy technology, Vol 60, No 3, August 2007

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