Edited by A. Y. Tamime
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Brined Cheeses by A. Y. Tamime
Book DescriptionThe Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the 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 different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
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Book DetailsISBN: 9781405124607
(253mm x 181mm x 24mm)
Imprint: Blackwell Publishing Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 19-Jul-2006
Country of Publication: United Kingdom
Books By Author A. Y. Tamime
Technology of Cheesemaking, Hardback (July 2010)
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.
Dairy Powders and Concentrated Products, Hardback (May 2009)
The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk.
Dairy Fats and Related Products, Hardback (May 2009)
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases.
Milk Processing and Quality Management, Hardback (December 2008)» View all books by A. Y. Tamime
The production, safety, quality control, and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage, and processing.
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Author Biography - A. Y. Tamime
Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.
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