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Description - Brined Cheeses by A. Y. Tamime

The consumption of brined cheeses, including Feta and Halloumi cheeses has been increasing throughout the World for many years now and there has also been a number of recent technological advances in the making of these cheeses. Brined Cheeses, a new volume in the Society of Dairy Technology's Book Series, published by Blackwell Publishing, covers all major aspects of manufacturing of this range of cheeses including the traditional and industrial methods of manufacture of Feta cheeses, Halloumi cheese, Domiati cheeses and other cheeses from the Middle East, and analogues of South American origin. The book also includes chapters on the use of brine storage in the Far East, quality of brines used, the utilisation of these cheeses as an ingredient in other food preparations and a final chapter covering probable future developments. The editor of Brined Cheeses, Dr Adnan Tamime, well known for his work in these areas has drawn together an up-to-date, comprehensive and most useful book with chapters contributed by many internationally known specialists in the subject of brined cheese making. Brined Cheeses is an essential purchase for dairy scientists and technologists worldwide.

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Book Details

ISBN: 9781405124607
ISBN-10: 1405124601
Format: Hardback
(253mm x 181mm x 24mm)
Pages: 344
Imprint: Blackwell Publishing Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 19-Jul-2006
Country of Publication: United Kingdom

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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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