Brined cheeses /
edited by Adnan Tamime.
- Oxford, UK : Blackwell Pub., c2006.
- xix, 324 p., [4] p. color : ill. ; 26 cm.
- Society of Dairy Technology .
- Society of Dairy Technology .
Includes bibliographical references and index.
1. Constitutents and properties of milk from different species - 2. Fats and other Balkan cheeses - 3. Industrial manufacture of Feta-type cheeses - 4. Halloumi cheese - 5. North African brined cheeses - 6. Brined cheeses from the Middle East and Turkey - 7. Brined cheeses and analogues of Latin American origin - 8. Indigenous brined cheese of the Philippines - 9. Quality of the Brine - 10. Utilisation of Brined Cheeses in other food preparations.
1405124601 (hbk.) 9781405124607 (hbk.)
Brined cheeses.
637.35 / BRI 2006
Includes bibliographical references and index.
1. Constitutents and properties of milk from different species - 2. Fats and other Balkan cheeses - 3. Industrial manufacture of Feta-type cheeses - 4. Halloumi cheese - 5. North African brined cheeses - 6. Brined cheeses from the Middle East and Turkey - 7. Brined cheeses and analogues of Latin American origin - 8. Indigenous brined cheese of the Philippines - 9. Quality of the Brine - 10. Utilisation of Brined Cheeses in other food preparations.
1405124601 (hbk.) 9781405124607 (hbk.)
Brined cheeses.
637.35 / BRI 2006