Brined cheeses / edited by Adnan Tamime.
Contributor(s): Tamime, A. Y
.
Series: Society of Dairy Technology: Publisher: Oxford, UK : Blackwell Pub., c2006Description: xix, 324 p., [4] p. color : ill. ; 26 cm.ISBN: 1405124601 (hbk.); 9781405124607 (hbk.).Subject(s): Brined cheesesDDC classification: 637.35 | Item type | Current location | Call number | Status | Notes | Date due | Barcode | Remark |
|---|---|---|---|---|---|---|---|
| Main Collection | TU External Storage-LCS | 637.35 BRI 2006 (Browse shelf) | Available | SBSxx,36000,03,GR | 5000098490 | Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 637.3 PEA The cheese making book / | 637.3 PEA The cheese making book / | 637.309 KIN 2012 Cheese and culture : | 637.35 BRI 2006 Brined cheeses / | 637.35 HAR 2006 The world encyclopedia of cheese / | 637.3503 HAR Cheese : | 637.3503 HAR The world encyclopedia of cheese / |
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.