Tamime Brined Cheeses

1. Auflage 2008
ISBN: 978-1-4051-7164-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 344 Seiten, E-Book

Reihe: Society of Dairy Technology Series

The Society of Dairy Technology (SDT) has joined with BlackwellPublishing to produce a series of technical dairy-related handbooksproviding an invaluable resource for all those involved in thedairy industry; from practitioners to technologists working in bothtraditional and modern larged-scale dairy operations.
Brined cheeses such as feta and halloumi have seen a largeincrease in popularity and as a result, increasing economic value.Over the past two decades the dairy industry has carried out muchresearch into starter cultures alongside technologicaldevelopments, widening the range of brined cheese productsavailable to consumers worldwide.
The third title in the SDT series, Brined Cheeses gathersresearch on this important range of cheese varieties from aroundthe 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 differentcountries
Edited by Adnan Tamime, with contributions from internationalauthors and full of core commercially useful information for thedairy industry, this book is an essential title for dairyscientists, dairy technologists and nutritionists worldwide.

Autoren/Hrsg.

Tamime, A. Y.

Inhaltsverzeichnis

Preface to Technical Series.
Preface.
Contributors.
Chapter 1. Constituents and Properties of Milk from DifferentSpecies.
Dr Thom Huppertz, Dr Vivek K. Upadhyay and Dr A.L. Kelly,University College Cork, Department of Food and NutritionalSciences, 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, AgriculturalUniversity of Athens, Department of Food Science and Technology,Laboratory of Dairy Technology, Athens, Greece.
Chapter 3. Industrial Manufacture of Feta-TypeCheeses.
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, TheNetherlands.
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, DairyDepartment, Dokki, Cairo, Egypt; and.
Professor N. Benkerroum, Institut Agronomique etVétérinaire Hassan II, Department Sciences Alimentaireset Nutritionelles, Rabat, Morocco.
Chapter 6. Brined Cheeses from the Middle East andTurkey.
Dr Imad Toufeili, Department of Nutrition and Food Science,Faculty of Agricultural and Food Sciences, American University ofBeirut, 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 AmericanOrigin.
Professor M. Nogueira de Oliveira, Universidade de SãoPaulo, Departamento de Tecnologia Bioquimico-Farmacêutica,São Paulo, Brazil; and.
Professor C. Brito, Universidad Austral de Chile, Instituto deCiencia y Tecnología de los Alimentos, Valdivia, Chile.
Chapter 8. Indigenous Brined Cheese of thePhilippines.
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 FoodPreparations.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr,UK; and.
Dr R.K. Robinson, University of Reading, School of Biosciences,Reading, UK.
Index.
.

Über Autor(innen)

Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.