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
- Vår pris
- 2489,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
Innbundet
Innbundet
Vår pris:
2489,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
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:
1991
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 258
ISBN: 9781855732780
- KATEGORIER:
- SERIE:
- VURDERING
-
Gi vurdering
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.