By R. K. Robinson, A. Y. Tamime
Feta cheese has develop into well known in recent times as a part of a large customer call for for ethnic meals that are seemed to be traditional, healthy, and attractive. this day Feta cheese is instantly to be had within the cheese component to so much nutrition shops. This publication offers a close consultant to Feta and different white brined cheese: uncooked fabrics, approaches, manufacture, apparatus, and packaging. either conventional and smooth business tools are lined. requirements, chemistry, microbiology and sensory concerns also are tested. The publication is easily illustrated with move charts, diagrams, pictures and microphotographs. huge technical reference info is equipped within the many tables. The authors are all experts in cheese and different dairy items. it is a uncomplicated consultant and reference for dairy product and different meals product group of workers thinking about product improvement and processing. Copies are actually to be had for recommended supply. An order shape follows the designated desk of contents at the opposite. From the PrefaceWhite brined cheeses are the most kinds of cheese ate up within the heart East and alongside the beaches of the Mediterranean, and but the literature describing the manufacture and/or houses of the main varieties is intensely sparse. the purpose of this booklet is to supply an in depth consultant to the cheeses during this type, and to study the on hand info with regards to their creation, their maturation and their distribution to the patron. mostly, the cheese are nonetheless produced on a small scale, and just one kind, Feta, has completed actual attractiveness open air its land of foundation. one of many purposes for this unmarried good fortune is the measure of mechanization that could now be hired within the manufacture of Feta, together with the newest technological advancements akin to ultra-filtration.
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Additional resources for Feta and Related Cheeses: Ellis Horwood Series in Food Science and Technology (Ellis Horwood series in food science & technology)
A) Can be used as DVI for the production o f bulk starter. (b) Direct addition to cheese vat eliminates all starter preparation at the cheese factory. A ((a) to (c)) above. (d) Storage o f these cultures is less costly than for those in frozen state. (i)L o w temperature storage (-40 to -80°C) facilities ar and at ultra-low temperature (- 1 W C ) the storage beco expensive. (ii)Liquid nitrogen may not be available. B ((i) to (iii)) above. (iv) Quality of starter completely dependent on commer supplier.
Ii)Full precautions are still required for the preparation production of starter cultures (see l(i)to (v) above). (i) May be expensive for large-scale cheese production, economics o f use depend on many factors. (ii)Modifications in the cheese production methods nece because the rate o f acid production b y this type of starte when compared with a liquid culture. (iii) Full precautions are still required for production of (i) Survival rate is low b y the spray-drying method. to (v)) above. (ii) A s for l((i) (iii) Technical knowledge is required to use the appropri protective compounds to minimize damage to bacterial c membrane during freezing and drying.
L37Y. G a l l ~ w ; ~Jy.. H . & Crawford, R . J . M . (1985) In: B. J . B. ) Microhiotogy o f Fermented Foods. Vol. 2, Elsevier Applied Science, London, UK, p. 1 1 1. Gilliland, S. E. ) (1985) In: RucteriulSturter Ciiltiiresf o r Foods, CRC Press, FL, USA. Glover, F. A. s f o r the Dairy Industry, Technical Bulletin 5 . NIRD, Reading, U K . Green, M . , Scott. K . J . , Anderson. M . Griffin, M. C. A. & Glover, F. A. (1984) J. , 51, 267. Helferich, W. & Westhoff, D. (1980) In: All uhout Yoghirrt, Prentice-Hall.
Feta and Related Cheeses: Ellis Horwood Series in Food Science and Technology (Ellis Horwood series in food science & technology) by R. K. Robinson, A. Y. Tamime
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