By Adnan Y. Tamime
Brined cheeses corresponding to feta and halloumi have noticeable a wide raise in reputation and for this reason, expanding financial worth. during the last 20 years the dairy has performed a lot study into starter cultures along technological advancements, widening the variety of brined cheese items to be had to shoppers worldwide.
The 3rd identify within the SDT sequence, Brined Cheeses gathers learn in this very important diversity of cheese types from world wide right into a unmarried quantity, delivering the reader:
- A practically-oriented and trouble-free guide
- Key commercially vital information
- Coverage of the entire significant phases of manufacture
- Background to every variety
- Review of ways varied types are utilised in several countries
Edited by means of Adnan Tamime, with contributions from overseas authors and entire of middle commercially worthy details for the dairy undefined, this publication is a vital name for dairy scientists, dairy technologists and nutritionists worldwide.
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Additional resources for Brined Cheeses (Society of Dairy Technology)
Brined Cheeses (Society of Dairy Technology) by Adnan Y. Tamime