Feta and Related Cheeses

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Overview

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.
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Product Details

Meet the Author

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.

R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

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Table of Contents

Introduction
A Y Tamime, D G Dalgleish and W Banks
 - Historical origin(s) of cheese
 - Pickles cheese – nomenclature
 - Classification, specifications and standards of cheese
 - World production and marketing of cheese
 - Cheese consumption
 - Some aspects of the cheese making process
 - Milk as a raw material
 - Processing treatments of milk
 - Starter cultures
 - Acknowledgement
 - References

Traditional Feta cheese
E M Anifantakis
 - Some facts about Feta cheese
 - Materials for traditional Feta cheese manufacture
 - Technology of Feta cheese
 - New trends in Feta cheese manufacture
 - Physico-chemical changes occurring during the ripening of Feta cheese
 - Yield and composition of Feta cheese
 - Defects in Feta cheese
 - Utilization of Feta cheese whey
 - References

Manufacture of Feta cheese - industrial
A Y Tamime and J Kirkegaard
 - Mechanisation/automation of the cheese making process
 - Milk handling and processing
 - UF structure Feta cheese
 - Dosing equipment
 - Coagulators/cutting devices
 - Moulding and de-wheying
 - Bulk packing, salting and brining
 - UF cast Feta cheese
 - Recombined Feta cheese
 - Miscellaneous types of Feta cheese production
 - Mechanization of Feta cheese production
 - Cheese yield
 - The compositional and microbiological qualities of Feta cheese
 - Cheese defects
 - Conclusion
 - Acknowledgement
 - References

Halloumi cheese – the product and its manufacture
R K Robinson
 - Technology of manufacture
 - Chemical composition of Halloumi
 - Microbiology of Halloumi production
 - Future developments
 - Acknowledgement
 - References

Manufacture of Gyptian, soft, pickled cheeses
S A Abou-Donia
 - Section A - Manufacture of Domiati cheese and related variants
 - Domiati cheese manufacture
 - Improvements to the manufacturing process
 - Picking and ripening of cheese
 - Cheese yield
 - Sensory evaluation of cheese
 - Chemical composition and microstructure
 - Microbiology and consumer safety of Domiati cheese
 - Section B – Manufacture of Mish and Karish cheeses and their associated sour milk ‘Laban Rayeb’
 - Laban Rayeb
 - Karish cheese
 - Chemical composition and microstructure of Karish cheese
 - Microbiology and consumer safety of Karish cheese
 - Mish cheese
 - References

Miscellaneous white-brined cheeses
R I Tannous
 - Akawi
 - Nabulsi
 - Baladi
 - Gulf/Saudi Arabian cheese
 - Gibna Bayda
 - Brinza cheese
 - Yemeni cheese
 - Braided cheese
 - References

Cheeses made by direct acidification
R C Chandan
 - Paneer
 - Chhana
 - Confections derived from chhana
 - Latin America White cheese (Queso Blamco)
 - References

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