Feta and Related Cheeses

Feta and Related Cheeses

by R. K. Robinson, A. Y. Tamime
     
 

ISBN-10: 0747600775

ISBN-13: 9780747600770

Pub. Date: 05/12/1996

Publisher: Taylor & Francis

Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers.
This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture,

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Overview

Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers.
This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse.

From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.

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Product Details

ISBN-13:
9780747600770
Publisher:
Taylor & Francis
Publication date:
05/12/1996
Series:
Ellis Horwood Series in Food Science and T
Pages:
258
Product dimensions:
6.80(w) x 9.70(h) x 0.83(d)

Related Subjects

Table of Contents

Each chapter ends with a section of references.
Preface Introduction Historical origins of cheese Pickled cheese-nomenclature Classification, specifications and standards of cheese World production and marketing of cheese Cheese consumption Some aspects of the cheesemaking process Milk as raw material Processing treatments of milk Starter cultures

Traditional Feta cheese Some facts about Feta cheese Materials for traditional 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

Manufacture of Feta cheese - industrial Mechanization/automation of the cheesemaking process Milk handling and processing UF structure Feta cheese Dosing equipment Coagulators/cutting devices Moulding and de-wheying Bulk packaging, salting and brining UF cast Feta cheese Recombined Feta cheese Miscellaneous types of Feta cheese Mechanization of Feta cheese production Cheese yield The compositional and microbiological qualities of Feta cheese Cheese defects Conclusion

Halloumi cheese - the product and its manufacture Technology of manufacture Chemical composition of Halloumi Microbiology of Halloumi production Future developments

Manufacture of Egyptian, soft, pickled cheese

Manufacture of Domiati cheese and related variants Domiati cheese manufacture Improvements to the manufacturing process Pickling and ripening of cheese Cheese yield Sensory evaluation of cheese Chemical composition and microstructure Microbiology and consumer safety of Domiati cheese

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

Miscellaneous white brined cheeses Akawi Nabulsi Baladi Gulf/Saudi Arabian cheese Gibna Bayda Brinza cheese Yemeni cheese Braided cheese

Cheeses made by direct acidification Paneer Chhana Confections derived from Chhana Latin American White cheese (Queso Blanco)

Index

More than 100 Tables and Illustrations The 66 tables in this text provide extensive data of reference value for food R&D and manufacturing personnel. The 56 flow charts, diagrams, photographs and microphotographs illustrate processes, equipment and products. Here is a small sampling of this material. Nomenclature and description of some pickled cheese varieties Specifications of some pickled cheese varieties Vitamin content of some mammalian milks and Feta cheese Changes in some physico-chemical properties of Feta cheese during ripening Simplified flowchart for the production of UF structure and cast Feta cheese The physico-chemical effects of homogenization, heat treatment and ultra-filtration of milk and their relevance in the manufacture of Feta cheese Combination of starter culture organisms used for the production of Feta cheese Manufacture of structure and cast Feta cheese by ultra-filtration Occurrence of some pathogenic organisms in commercial Feta cheese Mass balance (%) during the manufacture of ultra-filtered Feta cheeses . . .
The Authors A. Y. Tamime, The Scottish Agricultural College, Food Science and Technology Department, Scotland; D. G. Dalgleish and W. Banks, Hannah Research Institute, Scotland; E. M. Anifantakis, Agricultural University of Athens, Greece; J. Kirkegaard, Alfa-Laval Cheese Systems, England; R. K. Robinson, Department of Food Science and Technology, University of Reading, England; S. A. Abou-Donia, Department of Agriculture Industries, Faculty of Agriculture, University of Alexandria, Egypt; R. I. Tannous, Department of Food Technology and Nutrition, American University of Beirut, Lebanon; R. C. Chandan, General Mills, Inc., James Ford Bell Technical Center, USA

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