Brined Cheeses (eBook)
344 Seiten
John Wiley & Sons (Verlag)
978-1-4051-7164-9 (ISBN)
Publishing to produce a series of technical dairy-related handbooks
providing an invaluable resource for all those involved in the
dairy industry; from practitioners to technologists working in both
traditional and modern larged-scale dairy operations.
Brined cheeses such as feta and halloumi have seen a large
increase in popularity and as a result, increasing economic value.
Over the past two decades the dairy industry has carried out much
research into starter cultures alongside technological
developments, widening the range of brined cheese products
available to consumers worldwide.
The third title in the SDT series, Brined Cheeses gathers
research on this important range of cheese varieties from around
the world into a single volume, offering the reader:
* * A practically-oriented and user-friendly guide
* Key commercially important information
* Coverage of all the major stages of manufacture
* Background to each variety
* Review of how different varieties are utilised in different
countries
Edited by Adnan Tamime, with contributions from international
authors and full of core commercially useful information for the
dairy industry, this book is an essential title for dairy
scientists, dairy technologists and nutritionists worldwide.
Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.
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
Vétérinaire 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. Özer, 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 São
Paulo, Departamento de Tecnologia Bioquimico-Farmacêutica,
São Paulo, Brazil; and.
Professor C. Brito, Universidad Austral de Chile, Instituto de
Ciencia y Tecnología 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.
.
"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
| Erscheint lt. Verlag | 8.5.2008 |
|---|---|
| Reihe/Serie | Society of Dairy Technology Series |
| Sprache | englisch |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Biowissenschaften • Dairy Food • Food Science & Technology • Lebensmittelforschung u. -technologie • Life Sciences • Microbiology & Virology • Mikrobiologie u. Virologie • Milchprodukte |
| ISBN-10 | 1-4051-7164-2 / 1405171642 |
| ISBN-13 | 978-1-4051-7164-9 / 9781405171649 |
| Haben Sie eine Frage zum Produkt? |
PDF (Adobe DRM)Größe: 5,5 MB
Kopierschutz: Adobe-DRM
Adobe-DRM ist ein Kopierschutz, der das eBook vor Mißbrauch schützen soll. Dabei wird das eBook bereits beim Download auf Ihre persönliche Adobe-ID autorisiert. Lesen können Sie das eBook dann nur auf den Geräten, welche ebenfalls auf Ihre Adobe-ID registriert sind.
Details zum Adobe-DRM
Dateiformat: PDF (Portable Document Format)
Mit einem festen Seitenlayout eignet sich die PDF besonders für Fachbücher mit Spalten, Tabellen und Abbildungen. Eine PDF kann auf fast allen Geräten angezeigt werden, ist aber für kleine Displays (Smartphone, eReader) nur eingeschränkt geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen eine
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen eine
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich
