Feta and Related Cheeses

Front Cover
R. K. Robinson, A. Y. Tamime
Woodhead Publishing Limited, Jan 1, 1991 - Cooking - 258 pages
3 Reviews
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

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About the author (1991)

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.

R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.