Index page for: Feta & Related Cheeses

Table of Contents Each chapter ends with a section of references.Preface Introduction Historical origins of cheese Pickled cheese-nomenclature Classification, specifications and standards of cheese World production and marketing of cheese Cheese consumption Some aspects of the cheesemaking process Milk as raw material Processing treatments of milk Starter culturesTraditional Feta cheese Some facts about Feta cheese Materials for traditional Feta cheese manufacture Physico-chemical changes occurring during the ripening of Feta cheese Yield and composition of Feta cheese Defects in Feta cheese Utilization of Feta cheese wheyManufacture of Feta cheese - industrial Mechanization/automation of the cheesemaking process Milk handling and processing UF structure Feta cheese Dosing equipment Coagulators/cutting devices Moulding and de-wheying Bulk packaging, salting and brining UF cast Feta cheese Recombined Feta cheese Miscellaneous types of Feta cheese Mechanization of Feta cheese production Cheese yield The compositional and microbiological qualities of Feta cheese Cheese defects Conclusion Halloumi cheese - the product and its manufacture Technology of manufacture Chemical composition of Halloumi Microbiology of Halloumi production Future developmentsManufacture of Egyptian, soft, pickled cheeseManufacture of Domiati cheese and related variants Domiati cheese manufacture Improvements to the manufacturing process Pickling and ripening of cheese Cheese yield Sensory evaluation of cheese Chemical composition and microstructure Microbiology and consumer safety of Domiati cheeseManufacture of Mish and Karish cheeses and their associated sour milk `Laban Rayeb' Laban Rayeb Karish cheese Chemical composition and microstructure of Karish cheese Microbiology and consumer safety of Karish cheese Mish cheeseMiscellaneous white brined cheeses Akawi Nabulsi Baladi Gulf/Saudi Arabian cheese Gibna Bayda Brinza cheese Yemeni cheese Braided cheeseCheeses made by direct acidification Paneer Chhana Confections derived from Chhana Latin American White cheese (Queso Blanco)IndexMore than 100 Tables and Illustrations The 66 tables in this text provide extensive data of reference value for food R&D and manufacturing personnel. The 56 flow charts, diagrams, photographs and microphotographs illustrate processes, equipment and products. Here is a small sampling of this material. Nomenclature and description of some pickled cheese varieties Specifications of some pickled cheese varieties Vitamin content of some mammalian milks and Feta cheese Changes in some physico-chemical properties of Feta cheese during ripening Simplified flowchart for the production of UF structure and cast Feta cheese The physico-chemical effects of homogenization, heat treatment and ultra-filtration of milk and their relevance in the manufacture of Feta cheese Combination of starter culture organisms used for the production of Feta cheese Manufacture of structure and cast Feta cheese by ultra-filtration Occurrence of some pathogenic organisms in commercial Feta cheese Mass balance (%) during the manufacture of ultra-filtered Feta cheeses . . . The AuthorsA. Y. Tamime, The Scottish Agricultural College, Food Science and Technology Department, Scotland, D. G. Dalgleish and W. Banks, Hannah Research Institute, Scotland, E. M. Anifantakis, Agricultural University of Athens, Greece, J. Kirkegaard, Alfa-Laval Cheese Systems, England, R. K. Robinson, Department of Food Science and Technology, University of Reading, England, S. A. Abou-Donia, Department of Agriculture Industries, Faculty of Agriculture, University of Alexandria, Egypt, R. I. Tannous, Department of Food Technology and Nutrition, American University of Beirut, Lebanon, R. C. Chandan, General Mills, Inc., James Ford Bell Technical Center, USA