About the Book
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.
Table of Contents:
Preface to Technical Series.
Preface.
Contributors.
Chapter 1. Constituents and Properties of Milk from Different
Species.
Dr Thom Huppertz, Dr Vivek K. Upadhyay and Dr A.L. Kelly,
University College Cork, Department of Food and Nutritional
Sciences, Cork, Ireland; and.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr,
UK.
Chapter 2. Feta and Other Balkan Cheeses.
Professor E.M. Anifantakis and Dr Golfo Moatsou, Agricultural
University of Athens, Department of Food Science and Technology,
Laboratory of Dairy Technology, Athens, Greece.
Chapter 3. Industrial Manufacture of Feta-Type
Cheeses.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr,
UK;.
Dr R.K. Robinson, University of Reading, School of Biosciences,
Reading, UK; and Mr G. Kiers, Tetra Pak Tebel B.V., Leeuwarden, The
Netherlands.
Chapter 4. Halloumi Cheese.
Dr P. Papademas, Kyklos Scientific Services Ltd., Nicosia,
Cyprus.
Chapter 5. North African Brined Cheeses.
Professor M. Abd-El Salam, National Research Centre, Dairy
Department, Dokki, Cairo, Egypt; and.
Professor N. Benkerroum, Institut Agronomique et
Vétérinaire Hassan II, Department Sciences Alimentaires
et Nutritionelles, Rabat, Morocco.
Chapter 6. Brined Cheeses from the Middle East and
Turkey.
Dr Imad Toufeili, Department of Nutrition and Food Science,
Faculty of Agricultural and Food Sciences, American University of
Beirut, Beirut, Lebanon; and.
Dr B. Özer, Harran University, Faculty of Agriculture,
Department of Food Engineering, Sanliurfa, Turkey.
Chapter 7. Brined Cheeses and Analogues of Latin American
Origin.
Professor M. Nogueira de Oliveira, Universidade de São
Paulo, Departamento de Tecnologia Bioquimico-Farmacêutica,
São Paulo, Brazil; and.
Professor C. Brito, Universidad Austral de Chile, Instituto de
Ciencia y Tecnología de los Alimentos, Valdivia, Chile.
Chapter 8. Indigenous Brined Cheese of the
Philippines.
Dr V.L. Barraquio, University of the Philippines at Los Banos,
College of Agriculture, Laguna, Philippines.
Chapter 9. Quality of the Brine.
Dr T. Bintsis, Thessaloniki, Greece.
Chapter 10. Utilisation of Brined Cheeses in Other Food
Preparations.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr,
UK; and.
Dr R.K. Robinson, University of Reading, School of Biosciences,
Reading, UK.
Index.
.
About the Author :
Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.
Review :
"I would highly recommend this book to any research students,
scientists, nutritionists and, because of the very practical
descriptions of methods of manufacture, any people involved in the
manufacture of brined cheese."
International Journal of Dairy technology, Vol 60, No 3, August
2007
