The Society of Dairy Technology (SDT) has joined with Blackwell 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.
Arvustused
"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
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
Veterinaire 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. Ozer, 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 Sao Paulo, Departamento de Tecnologia
Bioquimico-Farmaceutica, Sao Paulo, Brazil; and. Professor C. Brito,
Universidad Austral de Chile, Instituto de Ciencia y Tecnologia 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. .
Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.
