Brined Cheeses

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Adnan Y. Tamime
John Wiley & Sons, Apr 15, 2008 - Technology & Engineering - 344 pages
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The 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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1 Constituents and Properties of Milk from Different Species
2 Feta and Other Balkan Cheeses
3 Industrial Manufacture of FetaType Cheeses
4 Halloumi Cheese
5 North African Brined Cheeses
6 Brined Cheeses from the Middle East and Turkey
7 Brined Cheeses and Analogues of Latin American Origin
8 Indigenous Brined Cheese of the Philippines
9 Quality of the Brine
10 Utilisation of Brined Cheeses in Other Food Preparations

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About the author (2008)

Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.

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