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Description
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.
Pages
344 pages
Collection
Society of Dairy Technology
Parution
2008-04-15
Marque
Wiley-Blackwell
EAN papier
9781405124607
EAN PDF
9781405171649
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
344
Taille du fichier
5540 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
228,88 €

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