Feta & Related Cheeses
Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers.
This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse.
From the Preface
White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.
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Abd El-Salam Abo-Elnaga Abou-Donia Agricultural Research Review Alexandria Journal Anifantakis bacteria brine calcium casein casein micelles cast Feta cheese cheese milk cheese varieties cheese yield cheesemaking chemical composition Chhana coagulation concentration cow's milk curd Dairy Sci Dairy Science Domiati cheese Egyptian Journal El-Gendy El-Koussy El-Safty El-Shibiny El-Soda enzymes etal Fahmi fatty acids Feta cheese flavour Food fresh Ghaleb goat's milk Halloumi Halloumi cheese Hamdy Hofi International Dairy Federation Ismail Journal of Dairy K-casein Karish cheese Kosikowski lactic acid lactic acid bacteria lactis sub-sp Lactobacillus lactose LAW cheeses manufacture of Feta micelles Milchwissenschaft milk fat moisture moulds Paneer pasteurized pickled cheese powder Queso Rakshy recombined milk rennet reported ripening salt sheep's and goat's sheep's milk skim milk standardized starter culture storage structure Feta cheese Tamime Tanta University Teleme cheese temperature texture traditional type of cheese UF retentate ultra-filtration Veinoglou vitamins whey proteins