Feta and Related Cheeses

A y Tamime
Elsevier Science
 9781855732780
1-85573-278-5

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.

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coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.