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Feta and Related Cheeses - 
      A. Y. Tamime
    
      R K Robinson

Feta and Related Cheeses

A. Y. Tamime (Redaktør) ; R K Robinson (Redaktør)

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties. Les mer
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Innbundet
Legg i
Vår pris: 2489,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 21 dager

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.
FAKTA
Utgitt:
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 258
ISBN: 9781855732780
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VURDERING
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Les vurderinger
Traditional Feta cheese; Manufacture of Feta cheese - industrial; Halloumi cheese - the product and its manufacture; Manufacture of Gyptian, soft, pickled cheeses; Miscellaneous white-brined cheeses; Cheeses made by direct acidification.
A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production. R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.